One of my e-pals came to visit me from Bavaria (Germany) about a year and 1/2 ago. UA is an outstanding cook. UA made some potato salad while she was out here, and it was the best I ever tasted. UA showed me how to make it, and again, there is no set recipe. I can give approximations, and according to your taste buds, adjust the recipe accordingly.
UA's Potato Salad
About 8 large potatoes
1/2 large apple, finely diced
1 stalk celery (including leaves), finely diced
1 large pickle, finely diced
1/2 large onion, finely diced
3 green onions, finely sliced
2 chicken bullion cubes
mayonnaise
pickle juice
salt
black pepper
Bring potatoes (skins on & whole) to boil in large pot. Gently boil until fork tender (about 20 minutes or so -- you don't want them boiled into mush).
Remove potatoes from water and allow them to cool.
While potatoes are cooling, dice apple, pickle, celery, onions, and green onions.
In a 2 cup salad dressing shaker, dissolve the two chicken bullion cubes in about 4 tablespoons of hot water. If you don't have a salad dressing shaker, you can use a canning jar with a lid, or anything that will hold 2 cups of liquid you can shake vigorously with a tight lid.
After the bullion dissolves, add about 1/2 cup pickle juice and 1 1/4 cups of mayonnaise. Shake vigorously. Mixture will be thin.
Peel cooled potatoes and cut into bite size chunks. Add remaining dry ingredients. Pour about 1/2 of the mayonnaise mixture over the top and gently toss. Salt and pepper to taste. Cover and refrigerate for about 2 hours.
At serving time, remove cover and toss with more of the mayonnaise mixture if needed. You don't want it to dry or too runny.
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1 comment:
Another one I have to try!!
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