Last weekend the weather in Seattle was beautiful and we had our first BBQ. It was perfect. All that was missing was a delicious Schwäbisch potato salad. Come to think of it, that’s what has been missing since I moved to America. While this type of potato salad is ridiculously easy to make in Germany, it is a bit trickier here in America. The problem is the potatoes. My cousin’s Grandma Lina made the absolute best potato salad. And all it consisted of was finely sliced potato, minced onion, beef stock, vinegar, vegetable oil, salt and pepper and a sprinkling of chives. Easy. Easy because the special potatoes used in Germany are very waxy and hold their shape when cut and tossed with the dressing. No mushiness. No inconsistent textures. Easy!
I have made several attempts to create a good potato salad since we moved from Germany. Some turned out better than others. But today I really wanted to find a technique that worked, so I made three potato salads. The result might almost be as good as Lina’s potato salad. I added pickled cucumber, which is not traditional for a Schwäbisch potato salad but I think it helps the texture of this salad.