Make Salad
This wonderful potato salad contains no eggs or mayonnaise. It’s the perfect side dish for a summer cookout with hamburgers, barbecue chicken, or ribs. It’s even a unique addition to a traditional steak dinner. It’s fabulous served warm with dinner. It’s great served cold and even better after a day or two of sitting in the refrigerator, soaking up the vinegar.
Instructions
1. Wash the red potatoes but leave the skin on. Quarter the raw potatoes and place them in a pot filled with water. Cook the potatoes well, until you can easily poke a fork or knife through a potato.
2. Drain the water carefully to avoid burns. Spear a few potatoes at a time and cut the quarters into bite sized chunks. Be careful--the potatoes are hot! Put the cut up potatoes into the bowl.
3. Rinse the spring onions. Cut off the roots and slice the onions sideways into small pieces. If you love onions, cut up some extra. These should be added to taste and are based on the amount of potatoes you are using. Generally, it’s about one bunch of spring onions to 10 pounds of potatoes. Add the chopped up spring onions to the potatoes.
4. Rinse and slice the celery stalks down the center. Chop the celery stalks sideways into penny-sized pieces. Again, how much celery you choose to add is a personal preference. Usually, 6 good-sized stalks are sufficient for 10 pounds of potatoes. As with the spring onions, you can add more if you prefer. Add the chopped up celery to the potatoes.
5. Seasoning the salad is based on your taste preference. Some folks like a strong vinegar salad and some don’t. Start with ¾ cup of apple cider vinegar to ½ cup of oil. Stir the mixture completely. Sprinkle some salt and stir again. Keep adding vinegar and oil in the same ratio to your own taste, a small amount at a time. You should aim to cover the potatoes, celery and onions with dressing.
Tags: spring onions, celery stalks, German Potato, German Potato Salad, Make German