All-American potato salad — loaded with mayonnaise, sour cream and diced, hard-cooked egg — used be my standard. I took it to potlucks, served it on the Fourth of July and would make a batch just to have it on hand.
After my husband dropped a few hints about liking German-style potato salads, I got the message and started experimenting. What I learned is that you don’t need many ingredients: just good potatoes, fresh herbs, a little seasoning, a flavorful vinegar and olive oil.
This rendition includes sauteed onions, a trick I learned from an Austrian chef at cooking school that complements the natural sugars in the potatoes.
New-crop potatoes are starting to show up in markets. They are not technically “new” potatoes, but they’re fresh and perfect for this salad. If you can’t find any, choose a thin-skinned red potato.
The salad tastes best warm, but it can be refrigerated for a day or two. Bring it to room temperature before serving.
Ingredients
Servings: 6–8 Makes about 6 1/2 cups
Source: Read Full Article
