German Potato Salad

by Dorothea Brandt Malloy

My mother’s recipe for potato salad was developed from one made by my grandmother, Dora Brandt, on her farm in Santa Maria, Texas in the 1930’s. Grandma Brandt made a sauce of fresh cream, mustard, vinegar, and sugar, heated and poured over cooked, cubed red potatoes. This recipe is my version, which differs very little from Momma’s.

Ingredients:
4 lbs. medium red potatoes, boiled, peeled, and cubed
1-2 tsp salt
1/4 tsp white pepper
1 cup liquid from pickles, or vinegar
1 cup chopped dill pickles
6-9 hard-cooked eggs
1 cup regular mayonnaise
3-5 TB prepared mustard
dash of black pepper
1/2-3/4 cup chopped celery
1/2-3/4 cup chopped onion

Directions:
1. Boil or steam potatoes until tender, about 45 minutes. (I steam them using a vegetable steamer basket in a large pot.)
2. Cool the potatoes until easy to handle. Then peel and cut them into small cubes. Pour pickle liquid or vinegar over potatoes and marinate, covered, in the refrigerator, for at least one hour.
3. Chop celery, onion, pickles and eggs, and add to potatoes. Mix in remaining ingredients. Keep chilled until serving.