With the wide variety of regional potato salad recipes that exist, it is impossible to label any single recipe as the definitive German potato salad, yet that is precisely what most recipes sites do. Instead of recognizing the numerous regional differences that can be found throughout Germany and Austria, they simply label a single recipe as “German Potato Salad” and move on to populate more pages. While many of the traditional recipes do have quite a bit in common, the small changes in ingredients and preparation can make a world of difference, especially when searching for that perfect nostalgic taste from your past.

Imagine a site labeling a single recipe as “Authentic American Pizza”. The recipe under that heading could result in any number of very different concoctions. New Yorkers would expect to see a thin crust, but with what toppings? A Chicagoan would imagine a 2-inch deep pan, but, again, what beyond that? Sausage? Pepperoni? Just sauce and mozzarella? Many Americans might say that a standard delivery pepperoni is “the” American pizza, but they would be just as wrong. The scenario for German potato salad is no different.

Throughout most of Southern Germany, Austria and much of southern Europe, potato salads tend to have a dairy-free, broth, vinegar and oil base. Although that base recipe may remain largely unchanged throughout those regions, the number and variety of added ingredients can change greatly.

In Northern Germany, traditional potato salad recipes typically have a creamy consistency. This creaminess is achieved by the use of mayonnaise or, sometimes, yogurt or heavy cream. Of course, as with the non-dairy variety, there is no standard blend of ingredients that makes the perfect Northern German potato salad. Every region and city will present its own special version as the traditional potato salad recipe.

So, imagine the shock when Hamburg residents discover that “the” German potato salad put forth by one site contains no cream or mayo. What about the Viennese chef who sees that “the” German potato salad contains fish? With so many variations of this traditional dish from region to region, and even city to city, it makes sense to address those differences when presenting a German salad recipe online. Even better, why not offer ingredient options that will help tailor each recipe to fit more specific localized variations? Well, at German Recipes and More, they have attempted to offer a variety of base recipes and additional ingredients that represent a wide range of regional differences.

Potato Salad Cooking Tips:

Regardless of which recipe you choose to prepare, the correct selection and cooking of the potatoes is critical. Russets and other baking potatoes DO NOT tend to work well for potato salad, as they tend to get brittle and flaky when boiled. You will be much better off selecting mid-sized boiling potatoes, such as Round White or Round Red potatoes. Ask your grocer if you have any doubts, or go for the potatoes with a smooth glossy skin, whatever the color.

Cooking your potatoes to the right consistency is also very important for the flavor and feel of your salad. An overcooked potato will tend to mash easily and will not hold its shape when sliced and mixed with wet ingredients, while an undercooked potato will be excessively crunchy and will have a more bitter taste. Because of the variety of potato types and sizes, the best way to perfect your boiling is to test potatoes frequently while boiling. If you should happen to peel and slice your boiled potatoes before discovering that they are undercooked, you can wrap them in a damp kitchen towel and microwave on high at 30-second intervals until they are perfect.