I love my sister Maurya’s potato salad (more about that in an upcoming entry) – really, I do. So much so that I will make her recipe 80% of the time we’re having it. However, there’s something about Thurn’s garlic knockers that call out for my Oma’s potato salad. It’s the simplest recipe ever, and everyone who has tasted it has loved it. I’ve remembered it all these years simply because it is so easy and so good. Hopefully, you will love it as well. It uses ingredients that one normally has on hand, and can be whipped up in no time flat.
Oma’s Potato Salad
3 lbs. small yellow potatoes (such as Yukon Golds)
1 small to medium white onion, chopped
Cider vinegar, to taste
Mayonnaise, to taste
Salt, to taste
Place unpeeled potatoes in a pot of boiling water, and allow to boil until just tender but still firm (about 10-15 minutes). When done, rinse with cold water to stop the cooking process, and then lay the potatoes on a paper towel to cool down. When cool enough to touch, peel and slice the potatoes into a large bowl. After each pound of potatoes is sliced and layered in the bowl, sprinkle liberally with cider vinegar, one third of the onions, and salt. Add mayo to bowl – you want it to be just enough mayo to hold the salad together, so be careful not to add too much. Check one more time for taste, and add vinegar, salt or mayo as needed to achieve the flavor that you like best. Can be served cold or warm, is great both ways!