Mom’s potato salad with an ocean twist
Mom’s potato salad with an ocean twist
Scroll down for my Mom’s original recipe for Gaetz German potato salad. You can’t go wrong with either version.
Yields 4 servings
Ingredients
8 to 10 new potatoes - sliced in half for cooking, then thinly sliced for salad
½ sweet onion thinly sliced
¼ cup plus 1 tablespoon of sea asparagus – chopped and stems removed
¼ teaspoon Himalayan or sea salt
Dressing
2 tablespoons light tasting oil (I use canola oil)
¼ cup plus 1 tablespoon apple cider vinegar
Fresh ground black pepper to taste – start with ¼ teaspoon
Additional Himalayan or sea salt to taste – optional, because the sea asparagus has a salty flavour
Steps
Boil potatoes in salted water. Use enough water to cover the potatoes – add ¼ teaspoon of Himalayan or sea salt. The potatoes are ready when they are fork tender. You don’t want to overcook the potatoes because you want the potatoes to hold-up in the salad. Drain the water – let potatoes cool.
Combine the oil and vinegar.
Use a container or bowl with a tightfitting lid. Thinly slice the cooled potatoes and the onion into the bowl. Add sea asparagus.
Pour dressing over potatoes, add pepper. Let potato salad stand for at least 1 hour on the counter. Flip the container – let it stand for another hour. Taste before serving – this is where you add additional salt and pepper if needed. Sometimes extra vinegar is also needed, it depends on how much was absorbed by the potatoes.
Serve at room temperature.
Gaetz German potato salad
My mom Ronnie learned it from her mother Julie Gaetz (Bast)
Yields 6 servings
Ingredients
6 russet potatoes – peeled and chopped into 1-inch chunks for cooking, then thinly sliced for salad
Sweet Spanish onion thinly sliced
Dressing (there are no measurements – it is all done by taste)
Canola oil – start with ¼ cup
White vinegar – start with ⅓ cup
Salt
Pepper
Steps
The steps are the same as the above recipe. The potatoes are peeled in this recipe. It is also important to dress the potatoes after they are cooled.
My mom usually makes it in the morning and lets it marinate on the counter all afternoon, turning the container every couple of hours. The salad is always served at room temperature.
