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This potato salad recipe was inspired by the original from my German side. It's been modified to use mayonnaise instead of oil and to be served cold. It tastes better after sitting in the fridge over night. So make it a day in advance and save day-of fuss when you go to a pot-luck.
The recipe has been passed down from mother to daughter for a few generations in my family. I think this is the first time it's been written down.
(Note: measurements are a guess because I usually do this visually.)
German-American Potato Salad
1 5lbs bag potatoes
1 cup mayonnaise
1/4 cup vinegar (If you prefer less tang replace some with water.)
1/4 cup finely chopped red or green pepper
1/4 cup finely chopped radish
1 cup chopped celery
1 TBs parsley
other green herbs you like
1 tsp salt
1 tsp pepper (or more)
5 pieces fried bacon (but make more because you know you'll eat some)
4 boiled eggs chopped
1 boiled egg sliced (garnish)
paprika (garnish)
Peel potatoes and cut into approx. 2 inch cubes. Boil potato cubes in a large pot until just tender, not over done.
Drain potatoes in colander run cool water over them until they stop steaming and are cool to the touch.
Fry bacon and set aside to drain grease and cool. Hard boil eggs, cool and peel.
Add chopped radish, celery, green pepper, and spices to a large mixing bowl. Add mayonnaise and vinegar and mix.
Snip bacon with metal scissors into tiny bits (1/4 pea size). Toss into bowl.
Chop 4 eggs into pea size cubes. Toss into bowl.
Mix up bowl. Then add potatoes and mix well.
Scoop salad into a decorative serving dish. Slice remaining egg and arrange slices on top and sprinkle with paprika. Leave in fridge to get good flavor mix. Overnight tastes best.