Omi's German Potato Salad

Growing up in my house we were treated to many traditional German dishes.  One of my favourite is the German potato salad.  I would come home from school and there was always a large bowl of this potato salad sitting out on the counter.  I would spoon a large serving into a bowl and sit and watch The Brady Bunch while eating this as an after-school snack.  

This potato salad is not your typical mayonnaise based potato one you would serve at a summer barbecue. This one is served warm or room temperature with a vinaigrette dressing and is best served on a cold day in winter alongside some Shnitzel and topped off with a creamy cucumber salad.  You can find my recipes for the cucumber salad and schnitzel (aka Panko crusted chicken) in my blog.

You can make this with regular potatoes but I prefer Yukon golds.  I like the mini Yukons so each piece is the perfect bite-sized morsel.   My mom preferred cooking potatoes ands sliced these paper thin.  Anyway you like it, thick potato, thin potato, small potato or large, it is just so darn good you will want to make plenty so there are leftovers for days.

Make sure you leave this salad at room temperature always!    

For the Potatoes

6 yukon gold potatoes, steamed then cooled and peeled

1 Tbsp salt

6 Tbsp canola oil

6 Tbsp cider vinegar

3/4 cup onion, finely chopped

1 tsp pepper

3 cups boiling water

Slice the potatoes into 1/8" slices.  Place in a medium bowl and add salt, oil, vinegar, onion and pepper.  Pour water over top to cover potatoes.  Let sit at room temperature at least 2 hours or overnight.  Do not refrigerate.