One thing I’ve always been jealous of are potlucks. Maybe jealous isn’t the right word; I’m simply in awe of the concept.

We don’t have something like that here. The idea of eating with a big group of family or friends, and each person in the group bringing a special dish to be shared among the group, it just sounds like fun. Might even have to set up something like that in our neighborhood. Imagine a gigantic potluck with signature dishes from all over the world, since the neighborhood I live in is a melting pot of cultures. Would be amazing. Food unites, or maybe it doesn’t but it sure sounds good. 

My grandmother on my father’s side was German. So, I guess that makes me 1/4th German, though you’d never tell if you’d hear me stammer and stutter when trying to speak German. Maybe that’s why I’ve always been slightly partial to the sour German potato salads, and especially this one, seeing as I grew up with it. It’s simple and delicious. You’ll whip it up in almost no time, and it’s a major crowd pleaser to boot.  

Here’s my contribution to your next potluck. Think of me when you bring it! 

Ingredients: 

1 1/2 pounds potatoes
2 vegetable bouillon cubes
1/2 a tsp salt
1 medium onion
flat-leaf parsley
1/4 cup white wine vinegar
2 tbsp sugar
4 tbsp mayonnaise
1 tbsp yogurt
1/2 tsp sugar
1/8 tsp garlic salt
pepper



Directions: 

Peel, wash and slice your potatoes in 1/4 inch slices. Cut the slices in half again. 

 



Add 2 vegetable bouillon cubes, 1/2 a tsp salt and pour in water until your potato slices are fully submerged. 

 



Finely mince 1 medium or 1/2 a large onion. 

 



Wash, dry and finely chop a good handful of flat-leaf parsley. You can also go for chives, or even dried herbs. Whatever rocks your boat. 

 



Another major ingredient is white wine vinegar. Now, with me being a (partially German) hardcore foodie and all, I’m going for a full 1/4 cup of vinegar. However, if you’re a bit of a wuss, feel free to tone it down and use half the amount I’m using. Of course I’ll mock you, that goes without saying. 

 



Bring the potatoes to a boil and cook them for 3 minutes straight. Stick to the timeline I give you or really bad things will happen to your taters. It won’t be pretty.

 



Add the minced onions, pour in the white wine vinegar and add 2 tbsp sugar. Boil the potatoes for yet another 3 minutes. No longer. 

Turn off the heat and let the potatoes sit in the hot water for 10 minutes while you move on with the recipe. 

Combine 4 tbsp mayonnaise with 1 tbsp yogurt, 1/2 a tsp sugar, pepper to taste and 1/8 tsp garlic salt. Hellmann’s is slightly saltier than our Dutch mayonnaise, so taste it to see if it needs more salt. Stir to combine. 

 



And stir in the parsley. Or chives. Or whatever you decided to use. 

 



Drain the potatoes slices well. 

 



Stir in your mayo mix. The potatoes should become slightly mashed with lots of coarse pieces. That’s pretty much the structure you’re looking for. 

 



This is so good and what’s even better; it can be eaten all year ‘round. You eat them cold or at room temperature—I prefer them at room temp—but they are absolutely to die for when eaten alongside a nice, juicy grilled Entrecote and some added vegetables. 

Kay’s Recipe Card

Click here for printable size.