After I showed you our BBQ feast , I return with one of my favourite side dishes for an “Al fresco” meal: potato salad! There are dozens, maybe hundreds of recipes and variations for this salad out there. But still I wanted to share with you my way of putting it together. I don’t always do it the same way. Sometimes I add eggs, sometimes I use different herbs, other times I don’t use mayo… It’s all up to the ingredients you have around and your taste. I even use this recipe as a base for a nice tuna salad: just add tuna, sweet corn and maybe a few diced cherry tomatoes. Really nice too!
After a small online research, I realized that mine, and the majority of the recipes I found around, are actually for the American potato salad version! The “real” potato salad has its origins in Northern Germany. It’s usually served warm and prepared with red potatoes,bacon, vinegar, mustard, vegetable broth and onions. In South Germany we can find another version which includes mayonnaise and it’s more similar to the one that arrived to America and to other European countries.
- 6 medium potatoes peeled and cut into quarters
- 1 cup mayo
- 2 tbsp mustard
- 1 tbsp apple cider vinegar
- 1/2 cup chives chopped
- 1 cup chopped celery
- 1/2 tsp garlic powder
- 3 green onions sliced
- 1 tsp sugar
- 2 hard boiled eggs chopped
- Salt & black pepper to taste
- Place the potatoes in a pot, cover with water and boil for about 10-15 mins till the potatoes are fork tender.
- Drain the potatoes and allow them to cool completely
- In a large bowl, combine the mayo, mustard, apple cider vinegar, salt, black pepper, garlic powder and sugar. Stir well.
- Toss the cooled potatoes with the chopped celery and green onions.
- Add the eggs and pour the dressing mixture over the potato mixture. Stir to combine.
- Sprinkle the chopped chives on top and place in the fridge till serving time