Most people associate potato salad with picnics, cookouts and BBQ’s. However, this tasty dish hasn’t always been synonymous with the summer. In fact, in lots of places it is a delicious side that accompanies meal time year round. It is believed that potato salad originated in Germany and was brought to the U.S by settlers in the early nineteenth century.
The recipes have changed over time and what we consider to be American-style potato salad has changed a lot from the original way it was served. American-style potato salad is typically served cold and has a mayonnaise base. German-style potato salad in contrast is served warm and typically has a vinegar based dressing over it. This recipe is for a traditional German-style potato salad. It is one of my favorite things to eat and always leaves me looking forward to the next Deutsche Nacht!
This is a fairly simple recipe to make but following these few suggestions will ensure you get the best potato salad possible!
Step by Step!
- Cut the potatoes into fairly large pieces. Making the pieces too small will make for mushy potatoes when boiling and potatoes that will mash when stirred together with the sauce.
- Don’t over boil your potatoes. You want them to be tender but still firm so that they will keep their shape. Boiling larger chunks of potato for about 15 minutes should give you the correct firmness. Just be sure to keep an eye on them and test occasionally to avoid mushy potatoes.
- When making the sauce, make sure to not skip the step on when to add the flour. Adding the flour once the beer and other liquids are added will leave you with lumps of flour that will not mix up.
- When selecting a beer, make sure to choose one that is mellow. I like to use bitburger when making this particular dish. It gives the potato salad a very unique and delicious flavor. You will likely want to avoid using IPA as the signature hoppy taste can be a bit much.
- This potato salad is best when served warm and accompanied by my recipe for schnitzel!