My Favourite Potato Salad

August 07, 2012

My step father- Heinz Tweedle is German and has perfected the art of the German Potato Salad. I LOVE it and demanded for him to share his recipe with me a few summers ago. It has become one of our favourite BBQ accompaniments, but somehow I just can't get it quite as good as Heinz Tweedle's.

Last night we had my parents over for supper and Heinz Tweedle said- "Great potato salad! What did you do to it?!" Little did he know, it was HIS recipe! How come it's always better when someone else makes it for you?

Begin with about 8-10 medium-large sized potatoes. This recipe will make enough for six people. It will also serve a couple for lunches and some suppers for a few days :)

Peel the potatoes and cut them in quarters. They will cook best if they are cut in similar sized chunks. Cover them in cold water and put them on the stove to boil.  

In the meantime, make the dressing. Put 2 heaping spoonfuls of mayo in a big bowl. I make the dressing right in the bowl I am going to serve the salad in. Less dishes to wash later!
Add about 4-5 TBSP of plain white vinegar and a splash of olive oil. 

Whisk the mayo and vinegar together until smooth and then add 1 TBSP of salt and a whole bunch of freshly ground black pepper. A whole tablespoon of salt may seem like a lot, but trust me, you need it. This is what makes it good. Taste the dressing. The trick is that you want it to be so sour and salty that your lips pucker when you taste it. If that doesn't happen, add more vinegar and salt. The potatoes absorb a lot of the flavour while they sit. If it isn't flavourful enough, your salad will be quite bland in the end. Nobody likes bland!

After the potatoes are cooked, strain them and cool them to room temperature.  

When they are cooled, cut them up into bit sized chunks and toss into the bowl with the dressing. Mix them up so that every piece is coated with the dressing. 
Cover them with plastic wrap and refrigerate for as long as possible. Overnight is best. 

Before serving, add 1/2 an onion (any kind) finely chopped. 

You also NEED garlicky dill pickles. 3 of them!

This is how you cut them- lengthwise into about 4 slices. Then cut the slices into long matchsticks. 

Then turn them 90 degrees and cut them into a fine dice.

Toss it all together and there you have it! The most tasty potato salad EVER!

It's so good I could eat it with no hands!!!

But I won't. Miss Tweedle is civilized, after all. 
Heinz Tweedle's German Potato Salad

8-10 large potatoes
1/3 cup of mayo
4-5 TBSP white vinegar
1 TBSP olive oil
1 TBSP salt
1 TSP pepper
1/2 onion, finely chopped
3 large dill pickles, finely chopped

1. Peel, cut and boil the potatoes until tender. Cool completely to room temp.
2. Combine all dressing ingredients and pour over cooled potatoes.
3. Chill overnight.
4. Before serving add onion and pickles.
5. SERVE AND ENJOY!


Tweedle Tip: Peeling the potatoes is a key step in any potato salad. You really need the dressing to be able to soak into the potatoes and if the skin is still on them, it will not soak in as well. It may seem a little time consuming, but it is worth it in the end!

3 comments:

  1. Thanks for the great dinner last night! I couldn't have done better myself. My own Tweedle tip is to cut the pieces of potato fairly small, to allow the dressing to soak into more surface areas. Enjoy!

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  2. Looks yummy!...I'm sure I've tasted this delish dish in the past at Heinz & Mama Tweedle's table :) That picture of you being 'uncivilized' caused me to go into fits of laughter. Ms. Tweedle you are too funny! :)

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  3. Hey Katie...Potato Salad is my favourite too! Instead of the vinegar, I just use the pickle juice from the jar though...it adds that twang'!

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