My sister and I developed this, back and forth through emails and phone calls, until we could both make it consistently. It isn't overly portion-sensitive, you can use more or less of just about anything but the potatoes, but this is what the two of us decided tastes best. It isn't a creamy white potato salad, it is more of a German style, but it is great warm the same day or cold the next day.
3lbs redskin potatoes, quartered and boiled until soft (You can use fingerlings, Yukons, baby, anything but baking potatoes)
4 stalks celery, thinly chopped
2 bunches of scallions, cleaned and chopped except for the dark green ends (about halfway up)
a handful of parsley, chopped
2 hard boiled eggs, chopped. I made 3, but one fell off the table and the dog got it. 2 is fine. But 3 would also work.
salt and pepper to taste (I used about 1 T of each, sea salt and cracked black peppercorns)
about 2/3 cup white balsamic vinegar
about 2/3 cup olive oil
optional: a couple slices of cooked bacon, crumbled
You know what to do. Mix everything up, give it an hour or three to meld the flavors. I cut some of the potatoes and mash some, it gives it an interesting texture that way.
Enjoy!
Topic: Sharing a great potato salad. (Read 886 times)
