Years ago, our dear German friend, Harriet Viksna (who has since passed), loved to entertain. This potato salad was one of her signature menu items. She would usually double the recipe and entertain twelve even though her dining table could comfortably seat eight. She had service for eight as well, but squeezed four extra guests on the corners, eating off the salad plates of her lovely set of bone china. One time she prepared cauliflower soup, and not having enough room in her refrigerator to keep it overnight, she put it onto the porch. It began to ferment overnight, but when she tasted it the next day she deemed it delicious and changed the name from cauliflower soup to “kim chee soup”. We didn’t know the difference. Harriet’s potato salad, however, has been one of my favorites all these years later.
Harriet’s German Potato Salad
This delicious potato salad tastes like summer!
1 bunch parsley, washed and dried
6 medium red or yellow skinned potatoes
2 green onions, trimmed and chopped
1 cup chicken broth
1 tablespoon German style whole grain mustard
¼ cup wine vinegar
½ cup olive oil or salad oil
1 teaspoon salt
Freshly ground black pepper
- Mince the parsley and set aside.
- Cook the potatoes in water to cover, drain, cool and peel off the skins. Slice about ¼ inch thick and place into a large bowl. Sprinkle the onions over the potatoes.
- Combine the chicken broth, mustard, vinegar, salad oil and salt in a small saucepan and bring to a boil. Pour over the potatoes, cover, and cool. Drain the marinade before serving.
- Sprinkle generously with chopped fresh parsley. Makes 6 servings