Octoberfest German Potato Salad * Old Fashioned Potato Salad

Old-Time Potato Salad


Octoberfest German Potato Salad


3 pounds potatoes, peeled and sliced

1/2 cup chopped onion

2 teaspoons salt

1/2 cup mayonnaise

1/4 cup vegetable oil

1/2 cup cider vinegar

2 tablespoons white sugar

2 tablespoons dried parsley

 ground black pepper to taste


1 Bring a large pot of salted water to a boil. Add peeled and cut potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Add onions.

2 In a large bowl, whisk together the mayonnaise, oil, vinegar, sugar, parsley, salt and pepper. Gently stir in the potatoes and onion. Let stand for 1 hour before serving to enhance flavors.

Old Fashioned Potato Salad


5 potatoes

3 eggs

1 cup chopped celery

1/2 cup chopped onion

1/2 cup sweet pickle relish

1/4 teaspoon garlic salt

1/4 teaspoon celery salt

1 tablespoon prepared mustard

 ground black pepper to taste

1/4 cup mayonnaise


1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.

2 Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

3 In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Makes 8 servings

Source: Jewell  

Old-Time Potato Salad


3 large potatoes

1 large Bermuda onion, sliced thin

5 to 7 sprigs parsley, fresh

1/4 cup olive oil

3 tablespoons vinegar

1 clove garlic, finely minced

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons sugar


Boil potatoes until soft, remove from water, and cool. In a large bowl, slice potatoes into 1/4-inch-thick slices. Alternate with sliced onion on a platter. Mince 3 sprigs of the parsley. In a small bowl, mix together oil, vinegar, garlic, minced parsley, sugar, salt, and black pepper. Pour mixture over potatoes and onions, then toss lightly. Season to taste with additional salt and pepper and refrigerate. This salad is at its zenith when refrigerated overnight. Garnish with remaining sprigs of parsley prior to serving.

6 to 8 servings.

From: The African-American Heritage Cookbook 


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