MOM’S POTATO SALAD
A TASTE OF HISTORY COOKBOOK provides a fascinating look into 18th and 19th century American history. Featuring over 150 elegant and approachable recipes featured in the Taste of History television series, paired with elegantly styled food photography, readers will want to recreate these dishes in their modern-day kitchens. Woven throughout the recipes are fascinating history lessons that introduce the people, places, and events that shaped our unique American democracy and cuisine. For instance, did you know that tofu has been a part of our culture's diet for centuries? Ben Franklin sung its praises in a letter written in 1770!
With recipes like West Indies Pepperpot Soup, which was served to George Washington's troops to nourish them during the long winter at Valley Forge to Cornmeal Fried Oysters, the greatest staple of the 18th century diet to Boston's eponymous Boston Cream Pie, A TASTE OF HISTORY COOKBOOK is a must-have for both cookbook and history enthusiasts alike.
SERVES 6
See Season 6, Episode 611
Potato salad (called kartoffelsalat) is a popular German dish. For this recipe, I traveled to Frankfurt, Germany, to spend time with my mother in the kitchen and watch her create our family’s version. It is a recipe that goes back at least five generations, and I am pleased to present you with the recipe, which has been, until now, a Staib family secret.
With the large German population in eighteenth-century America, and the popularity of potatoes, this dish (or one close to it) would likely have been enjoyed by the colonists.
INGREDIENTS
- 12 medium Yukon Gold potatoes
- 1 large yellow onion, finely chopped
- ¼ cup red wine vinegar
- ¼ cup vegetable oil
- 1½ to 2 cups Beef Stock
- Kosher salt and freshly ground white pepper
- 2 hard-boiled eggs, peeled and cut into eighths
- Chopped fresh chives, for garnish
DIRECTIONS
Place the potatoes in a large saucepan or stockpot with enough salted water to cover. Bring to a boil over high heat and cook until the potatoes are just tender, 15 to 20 minutes (depending on size of potato). Drain the potatoes in a colander. When cool enough to handle, peel and cut into ¼-inch-thick slices.
In a medium bowl, combine the potatoes and onion. Add the vinegar and oil, tossing gently to coat. Pour in the stock, a little at a time, mixing gently until it is absorbed (the salad should be moist, but not drenched). Season with salt and white pepper.
Garnish with hard-boiled eggs and chives and serve while the potatoes are still slightly warm, or at room temperature (not chilled).
CHEF’S NOTES
- My mom always made her own beef stock, but you certainly do not have to. Any store-bought broth or stock will work perfectly fine for this dish.
- I strongly urge you to use Yukon Gold potatoes for this recipe. The golden yellow color and the flavor of this potato are perfectly suited for this style of potato salad. When making this, or any other potato salad, cook the potatoes in their skins and then peel them; this prevents them from becoming waterlogged.
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