Read by Michael Flamel
Once upon a time, in the heart of Germany, a humble side dish was born. We all know it as German potato salad, but its journey from a simple spud ensemble to a tangy, mustard-infused masterpiece is a tale worth savoring.
Legend has it that German potato salad was born out of necessity. Potatoes were abundant, and resourceful cooks decided to whip them into a dish that could complement any feast. The original version, with a vinegar and oil dressing, served its purpose well, but it was destined for an evolution that would transform it into the star of summer picnics and backyard barbecues.
As Germans embarked on their great journey to the Land of the Free, they carried their potato salad secrets across the Atlantic. In the melting pot of America, the recipe underwent a flavorful metamorphosis. With mayonnaise reigning supreme in the New World, some German immigrants succumbed to the creamy allure, giving birth to a mayo-laden version. Yet, others held onto tradition, creating a mustard-driven symphony that would set taste buds alight.
Fast forward to my kitchen, where my wife Gail, armed with culinary curiosity and a love for bold flavors, took the reins of this historic dish. Gail’s version of German potato salad is a testament to the fusion of tradition and innovation, a harmonious blend that has become a weekly ritual during the warm summer months.
Gail’s Mustard-Driven German Potato Salad
Ingredients:
- 2 pounds of red or Yukon Gold potatoes, boiled and sliced
- 1 large red onion, finely chopped
- 1/2 cup apple cider vinegar
- 1/4 cup Dijon mustard (Gail swears by the smooth, robust flavor)
- 1/4 cup olive oil
- 2 tablespoons whole-grain mustard for texture
- 2 tablespoons honey
- Salt and black pepper to taste
- A handful of fresh chives, finely chopped
- A generous sprinkle of fresh dill, minced
- 4 slices of crispy bacon, crumbled (optional, but highly recommended)
Instructions:
- Boil the potatoes until tender. Allow them to cool slightly before slicing into bite-sized pieces.
- In a large mixing bowl, combine the warm potato slices and chopped red onion.
- In a separate bowl, whisk together the apple cider vinegar, Dijon mustard, whole-grain mustard, olive oil, honey, salt, and black pepper. Pour this glorious concoction over the potatoes and onion, gently tossing until each spud is coated in the golden elixir.
- Sprinkle in the fresh chives and dill, adding a burst of color and fragrance to the mix. If you’re feeling adventurous, toss in the crispy bacon for an extra layer of indulgence.
- Allow the salad to marinate in the refrigerator for at least an hour, letting the flavors mingle and dance.
- Serve it alongside a sizzling frankfurter, and you’ll be transported to a German beer garden without leaving your backyard. The tangy kick from the mustard, the crunch of bacon, and the fragrant herbs elevate Gail’s creation to a level where it competes for the spotlight at any summer gathering.
So here’s to Gail, to German immigrants, and to the ever-evolving saga of German potato salad. May your summers be filled with laughter, good company, and a heaping bowl of this mustard-driven marvel. Prost!
