I was spending time with my family this past weekend and it was one of the first really warm weekends of spring so we decided to fire up the ‘ol bbq and make a feast! We decided to include potato salad and we were immediately met with many different tastes and opinions: I didn’t want mayo or onions, my brother doesn’t like pickles and my grandpa is allergic to bacon (poor guy, I know).

My Mom pulled out three different German Style Potato salad recipes and my Dad and I improvised from there. It mostly went well. Except for when yours truly misjudged the potato to sauce ratio and we had to make a second round of sauce. I will explain again further down.

If you like really creamy potato salad - this is not the recipe for you. If you like it tangy, keep going!

Ingredients:

14 red taters (13.5 if your mom eats half of one as a crunchy pre-dinner snack) ** we used medium/large taters. For a better sauce to tater ratio, I would recommend either using this many small potatoes or fewer bigger ones.

1 white onion, chopped

1 celery stalk, chopped

1/3 cup apple cider vinegar

2 tbsp sugar

1/2 tsp salt

1 tbsp dijon mustard

Fresh ground pepper

Optional:

*bacon bits

*pickles

*hardboiled egg

Directions:

Wash the potatoes, place them in a large pot and cover them with cold water. Bring the water to a boil, add a bit of salt, then simmer for about 15 minutes or until they are tender when you poke them with a fork. Drain and set aside to cool. When they’re cool enough to touch, cut them into whatever size pieces you like to eat in your potato salad.

Saute the onion with a sprinkle of salt in olive oil until it is translucent. Add the celery and saute a couple minutes more. Then add the apple cider vinegar, sugar, salt, mustard and pepper.

Stir and let simmer for a couple of minutes. Then turn the heat off and add the potatoes to the sauce. Mix until all the taters are saucy!

If, like us, you misjudge the ratio, it is not hard to make more sauce! We started with just a small amount of red onion (stolen from the burger fixings plate), used celery seed instead of fresh, and this time added bacon bits at the end. (We set some bacon-less salad aside for my Grandpa.) We added the whole second round of sauce and it tasted great!

Enjoy, you saucy little taters.