German Potato Salad
German Potato Salad is a popular German-American dish that is typically very different from what’s listed here. Normally, it’s a hot dish that involves mixing boiled potatoes with bacon and the grease they were cooked in. Somewhere along the line, my family turned it into this. I’m defiantly keeping the name because I was an adult when I found out this wasn’t typical and I have no other name for it.
- 8-10 red potatoes
- 1 white or yellow onion
- ½ - ⅔ cup white vinegar
- ½ cup oil walnut, avocado, or extra virgin olive oil
- salt to taste
- pepper to taste
- Boil potatoes until they're soft. When done, they should be fork tender, but not mushy. Once done, drain and set aside to cool.
- While waiting for potatoes to cook, quarter the onion and then slice as thinly as possible. Break the onions up by hand so they aren't clumped together.
- When the potatoes are cooled, peel and cut the potatoes into ⅛" to ¼" sized chunks. Try to make the sizing as consistent as possible.
- Fold the onion into the potatoes and let sit for 30 minutes.
- Slowly incorporate the white vinegar, gently folding in as before. Allow to sit for another 30 minutes.
- Incorporate the oil, as in the previous step.
- Finally, salt and pepper the potato salad, and mix in. Allow to chill in the fridge for at least 4 hours.