My dad, Hans Effgen immigrated to America from Germany as a very young boy. He and his mother Anna arrived in the US when she was just 28 and my dad only 1 years old. Here is the documentation of their arrival sailing from Hamburg on ship named, Reliance on May 13, 1925.
Anna was a fantastic cook and one of her specialties was potato salad. Whenever I serve this pickle infused potato salad, everyone LOVES it. Since my grandmother never documented amounts of ingredients in her recipes this recipe was a bit of trial and error.
This delicious potato salad makes its way onto my holiday menu every Christmas-a nice tradition for us. I hope you enjoy this tasty and healthy dish too.
I like the starch content of the red skin potatoes for this salad. In addition to apple cider vinegar and some oil, you will also need plenty of dill pickles, onion, and fresh parsley too!
This salad is rich in carbohydrates so enjoy a fist full but not half a plate full if you want to curb your caloric intake 🙂
My German Grandma’s Potato Salad
9 medium red skin potatoes
1/4 cup apple cider vinegar-more to taste
1/4 cup veg. oil–I use grapeseed or safflower-more to taste
1/4 cup finely chopped yellow or Vidalia onion
2TB. fresh parsley chopped
1 1/2 cup chopped dill pickles–cut into bite size chunk
Splash of (1-2 TB.) pickle juice
salt and pepper to taste
- Boil potatoes–until fork tender
- Using fork and knife–peel potatoes when warm (not hot)
- Chop potatoes with knife–bite size chunks
- Drizzle with apple cider vinegar.
- Toss in the rest of ingredients–fold gently.
- We serve at room temperature (My grandmother left the salad out on the counter to marinate all day) Be sure to refrigerate leftovers.