I’ve adopted a very unfortunate weather-related response in the last few weeks. As discussions arise about how unseasonably brisk our Northeast summer has been this season, I can’t help but fire back a slightly snarky, “Oh, summer is totally on its way! It’ll be here next summer for sure.”
Long story short, it’s downright chilly for mid-June in New York — seems to me an occasion befitting of some hearty and delicious classic German potato salad. Also, in full disclosure, I’m not exactly sure that my grandma knew how the Germans of yesteryear made their potato salad. This just happens to be how she always made and subsequently introduced the arrival of her potato salad when I was a kid.
The signature touch of this particular style of the favorite picnic side dish is the vinaigrette it gets tossed in. Mayo is not an overlooked omission here; he’s sitting this game out. It’s also crucial, no matter how you may make your potato salad, to dress it while the potatoes are still hot. Do that and those starchy little sponges will soak up all that delicious flavor with unrivaled conviction.
Now, if you’ll excuse me, I’ve got to resume my search for the real summer of 2013.
June 25, 2013#
Cooking Channel’s “Devour” Blog >> “Dinner Rush! Grilled Sausages with German Potato Salad”
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