morgana helped me make my grandmother's potato salad for the moving crew this evening.
we sliced the still warm pototoes into a wooden bowl, and gently stirred in four eggs (to four pounds of potatoes), olive oil, white wine vinegar, salt, pepper, onion, and parsley.
it's our favorite potato salad, but it's not easy to make as you slice the potatoes while they're still very hot.
here's the moving crew. korrina is back at home now. she'll go up to ferry beach in july and visit with family and friends this summer, until beginning culinary school in the fall.
Interesting, the potato salad. My mom would also use hot potatoes, cooked in their skin, peel them, and then slice them. Our potato salad always had pickles, herbs, and a sour cream dressing. Sometimes my mother would add hard-boiled eggs. It was served cold, though.
ReplyDeletesounds delicious! i'd like to try adding pickles and eggs next time :)
DeleteDid you cook the potatoes in the peel? They are easier to handle when they are cooked in the peel and then peeled and sliced.
Deletei normally do so with red potatoes. these were russet and i figured i'd just peel them right off; they also had many eyes. i'd like to make the salad again with red potatoes, or small white ones.
DeleteI have never seen red potatoes in Germany. Ours are kind of yellow. They are also quite small.
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