I don’t know why we call this German Potato Salad, or what in particular makes it German, or where the recipe came from in the first place, but I remember my mother making it when I was a kid and taking it in a big green tupperware bowl to potlucks and family reunions.Â I’m copying this from my mom’s recipe box index cards.Â We still make it quite often; it’s simple, and relatively low-calorie compared to a lot of recipes you see.Â Very flavourful; it’s always popular whenever I take it anywhere.
6 large potatoes
1/2 cup vinegar
1/4 teaspoon celery seed
6 green onions, chopped
2 tablespoons parsley, chopped
1 tablespoon fresh dillweed, chopped (or 1 teaspoon dried)
1/2 cup sour cream
2 tablespoons sugar
2 teaspoons salt
1/8 teaspoon black pepper
Boil potatoes until cooked but still firm.
Cut cooked potatoes into cubes or slices while still warm.
In a saucepan, combine vinegar, sugar, salt, celery seed, and pepper; bring o a boil and pour over warm potatoes.
Add onions, parsley, dillweed, sour cream, and stir until dissolved.