Potato salad recipie.

[NikkorTheMonk]

Heading to the first BBQ of the seaons tomorrow evening. I need to take a dish. I need some of your favorite NON-mayonase based potato salad. I hate the mayo...

thanks

[Ballbuster1]

German Potato Salad is what you're looking for. I love it too.
My grandmother made it all the time.

8 to 10 med. sized potatoes
6 hard boiled eggs
1 med. chopped onion
1/4 cup white vinegar
salt & pepper to taste
1/2 cup salad oil

Boil , cool and slice potatoes Slice eggs thinly add chopped onion, mix together.
Add oil & vinegar.
Add salt & pepper.
May add small amount of water or oil if it seems dry.
Chill 2 to 3 hours.

[roche]

German Potato Salad is what you're looking for. I love it too.
My grandmother made it all the time.

8 to 10 med. sized potatoes
6 hard boiled eggs
1 med. chopped onion
1/4 cup white vinegar
salt & pepper to taste
1/2 cup salad oil

Boil , cool and slice potatoes Slice eggs thinly add chopped onion, mix together.
Add oil & vinegar.
Add salt & pepper.
May add small amount of water or oil if it seems dry.
Chill 2 to 3 hours.

I am going to give that a try sometime soon minus the eggs. German Potato Salad is the shit if it is made right.

[Lil'GlubGlub]

Glub's Warm german Potato Salad

3 pounds small red-potatoes (about 2 inches in diameter), washed well
10 slices bacon, cut crosswise into 1/4-inch strips (about 1/2 pound)
1 large onion, chopped (about 1 1/2 cups)
1/2 teaspoon sugar
3 tablespoons red wine vinegar
1 Tablespoon whole grain mustard

2 tablespoons chopped fresh parsley leaves



In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.
While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.

Drain potatoes and let stand until cool enough to handle. Cut potatoes into eighths and in a bowl combine with bacon. Keep mixture warm, covered.

Pour off all but 3 tablespoons fat from skillet and sauté onion over moderately high heat, stirring, until softened, about 3 minutes. Add sugar, 2 tablespoons vinegar, mustard, and simmer 2 minutes. Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper.

Serve potato salad warm or at room temperature