In southern Germany, Schwaben, where my relatives are from, a potato salad consists of potatoes, beef bullion, oil, vinegar, finely chopped onion, salt and pepper. Nothing else.
It is ideally served at body temperature, like sake.
With so few ingredients, it is important that everything be of the highest quality.
Special sorts of potatoes are used, like bientjes or king Edward, Christa or Laura, which are harvested early so they have less starch and hold together better. They are actually sold in 20-50 kg sacks starting in July for root cellars.
The beef bullion is also key. It needs to be freshly made with real beef and fresh vegetables.
It’s a lot of work, and properly made a true southern German potato salad is both delicious and a thing of great beauty.
If you watch Chef Walter Staib from the City Tavern in Philly he does a show where he goes back to his mom in Pforzheim and makes potato salad with her.
This is also the potato salad you will get at Oktoberfest or the Hofbrauhaus in Munich, and is the classic accompaniment to a true Wiener Schnitzel.
And I’m sorry, but it is nothing like the German potato salad sold here in cans.
