Potato salad: Four quick recipes for the holidays
It might sound unbelievable today: Every Sunday, at home and at all the neighbors' houses, there was roast pork, beef, veal, or a mixture of all kinds of meat. For us children, our father's meat ration was rather meager. We stuck to the Spätzle, the gravy—and here's the kicker: potato salad.
The much-praised Sieglinde variety is usually too waxy for my taste. While it's always said that potatoes should be firm-cooking, which is all well and good, I find it more important that the potatoes absorb the broth, oil, and vinegar well. Even at the risk of the potatoes falling apart unattractively. And another thing: if the salad looks nice and the potato slices haven't fallen apart, then the potato salad just doesn't taste good.
