Mayonaisse-y potato salad—that side dish that no American barbecue is complete without—has its roots in Germany, which is why I wasn’t surprised to find a delicious recipe from a wonderful woman named Anke Gelbin who immigrated to New Jersey from Berlin over thirty years ago.
As a young mother, Anke made certain that her children did not forget their roots: A sign in the kitchen read “Only German is spoken at this table," where dishes from the home country were served every night.
It was Anke’s daughter who raved to me about the family’s potato salad and piqued my interest in the dish. But if you Google “German Potato Salad,” you’ll see an overwhelming number of results. As Anke explained, each German home has its own version: There isn’t one recipe to track down. Even her grandmother’s was a bit different than her own, using fresh cucumbers and parsley.
Anke makes the same variation her mother Uda made—and I wouldn't change a thing about it. A chemist by trade, she knows how to formulate the ingredients until she’s happy with the exact ratio of flavors: a little bit of mayo, then a little more mustard, back to more mayo, a sprinkle of salt, a grind of pepper—she keeps tasting until it’s perfect.
Remember to use Hellman’s mayonnaise: Not only was Mr. Hellman German, but he was also from outside of Berlin, the same area as Anke’s family.
| 21/2 to 3 | pounds Yukon Gold potatoes, boiled and peeled |
| 1 | small red onion, chopped fine |
| 6 to 7 | small Polish dill pickles, medium dice |
| 6 to 7 | tablespoons Hellman's mayonnaise |
| 4 | teaspoons Grey Poupon mustard |
| Salt and pepper, to taste |
| 21/2 to 3 | pounds Yukon Gold potatoes, boiled and peeled |
| 1 | small red onion, chopped fine |
| 6 to 7 | small Polish dill pickles, medium dice |
| 6 to 7 | tablespoons Hellman's mayonnaise |
| 4 | teaspoons Grey Poupon mustard |
| Salt and pepper, to taste |
More potato salads to scoop up at your next barbecue:
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Written by: Anna Francese Gass
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7 Comments
Soaking the potatoes in vinegar before tossing with the oil results in a sharp, lighter salad, perfect for serving alongside grilled sausages - with which this particular potato salad was always preferred. I carry on the tradition but omit the caraway seeds and add finely chopped sauerkraut -- to make it even sharper! ;o)
"There were a few people in the brasserie and when I sat down on the bench against the wall with the mirror in back and a table in front and the waiter asked if I wanted beer I asked for a distingué, the big glass mug that held a liter, and for potato salad.
"The beer was very cold and wonderful to drink. The pommes à l’huile were firm and marinated and the olive oil delicious. I grounded black pepper over the potatoes and moistened the bread in the olive oil. After the first heavy draft of beer I drank and ate very slowly. When the pommes à l’huile were gone I ordered another serving and a cervelas. This was a sausage like a heavy, wide frankfurter split in two and covered with a special mustard sauce."
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