Grandma Byrd's German Potato Salad
"This is pretty tart because of the cider vinegar, but my family loves it! My hubby's Grandmother had these tips: Fix this in the morning to be served for supper. Don’t add the cucumbers and tomatoes too early because they draw liquid. Don’t use white potatoes because they'll crumble. I often double this recipe to make sure we have left-overs. It's even better the next day. Another note: Actual cooking time is estimated and includes two hours "soaking" time for flavors to blend. The longer it sits, the better it tastes."
- Ready In:
- 3hrs 5mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 5 red potatoes, skins on
- 1⁄2 cup onion, chopped (optional)
- 1 cup cider vinegar
- 1⁄2 cup olive oil
- 3 small cucumbers or 3 medium cucumbers, sliced very thin
- 4 -6 tomatoes (cubed or sliced)
- 1 tablespoon caraway seed
- 1 tablespoon salt, and more for seasoning
- black pepper, to taste
directions
- Cook potatoes in skins with 1 Tbs. salt & 1 Tbs. caraway seed until soft enough to stick a fork into, but still firm enough to be sliced and mixed up without becoming mushy. (Make sure the center is done.).
- Drain and run cold water over potatoes until they're cool enough to hold. Potatoes must still be somewhat warm for flavors to blend.
- Peel & slice potatoes into a large bowl.
- Mix in onion, vinegar, and oil. Add salt and pepper to taste.
- Let stand at room temperature mixing & tasting occasionally. Adjust seasoning to personal tastes. Potatoes soak up a lot of salt so you may need to add more salt & vinegar.
- About one hour before serving, add cucumbers & tomatoes. Chill.
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RECIPE SUBMITTED BY
My favorite cookbook right now is "Around The World" through Hermes House because of all the different ethnic dishes. I really like cooking, but my husband tends to stand over me to make sure I don't deviate too far from the recipes since I like to "add" stuff. Haha! It doesn't always turn out tasty, but when I get it I GET it!
