Reviving the Authentic German Potato Salad Recipe: A Family Heirloom Rediscovered

For the past few decades, one delicious recipe has resided in the heart of our family's culinary anthology, German Potato Salad with Dill Oil Dressing. The recipe's origins trace back to my great-grandmother, Emma Berliner Remmel, from the Spandau neighborhood of Berlin. My mother, who documented the recipe, notes it was passed down via her great aunt Marie in the early 1990s, with the original recipe written in 1878. Knowing this history adds an extra layer of significance to this dish, making it a methodical attempt to honor my ancestors' tastes and memories.

Ingredients

2 lbs Yukon Gold potatoes, peeled and 1/2-inch dice 1 medium white onion, finely chopped 2 sour pickles, peeled and 1/4-inch cubes 1 rib celery, thinly sliced (1/8-inch thick) 1/3 cup canola oil (1878 version used rapeseed oil) 3 tablespoons smooth brown mustard, divided 2 tablespoons cider vinegar 2 tablespoons finely chopped dillweed (not minced) 1/4 teaspoon ground black pepper Enough salt and water for seasoning Additional dillweed for garnish (optional) Your choice of garnish (e.g., sliced hard-boiled eggs)

Preparation Steps

Step 1: Boil the Potatoes
In a saucepan, place the diced potatoes and cover with 2 cups of water. Add 2 teaspoons of salt and bring to a boil. Once boiling, reduce heat and simmer until the potatoes are tender. Drain the potatoes and transfer them to a mixing bowl.

Step 2: Create the Seasoning Sauce
In a small bowl, mix 2 tablespoons of mustard with 1/4 teaspoon of black pepper. Add 1 tablespoon of juice from the pickle jar, blend well, and set aside.

Step 3: Mix the Potatoes
Scoop up 1/3 cup of the potato cooking water and add it to the seasoning sauce. Stir until the sauce is smooth. Then, immediately pour this mixture over the drained potatoes and gently fold to coat. Make sure not to mash the potatoes too much. Add the finely chopped onion, sliced celery, and pickles, and fold to combine. Let the salad cool until it reaches a warm temperature.

Step 4: Make the Dressing
In a small bowl, mix 1 tablespoon of mustard with 2 tablespoons of cider vinegar. Whisk in 1/3 cup of canola oil (use rapeseed oil if you follow the 1878 version more strictly).

Step 5: Dress the Salad
Pour the prepared dressing over the potato mixture, adding 1 tablespoon of finely chopped dillweed and folding it into the salad. Top with the remaining dillweed and garnish as desired, such as with sliced hard-boiled eggs.

Conclusion

German Potato Salad, when made according to this recipe, is a far cry from the store-bought versions found in grocery stores. Our attempts to faithfully recreate it the first two times were met with underwhelming results. The first time, we considered it a horror due to its sweet and sour dressing, bits of bacon, and overall weirdness. But then, we figured out that it needs to be eaten warm. When we warmed it up the second time, it improved surprisingly but still fell short of what we imagined.

The key lies in the combination of dill, mustard, and a touch of heat from the black pepper. This recipe is intricate and requires attention to detail, especially the timing and temperature of the potato cooking and serving. It's worth noting that this is the 30-year-old version as per my mother's documentation.

So, if you're looking to recreate this delightful dish, follow these precise steps to capture the essence of a family recipe that has been cherished for generations. It's the perfect dish for a warm day, a family gathering, or any occasion where dash of nostalgia and flavor is desired.