German-Inspired Potato Salad




Recipe by Kelsey Barnard Clark, chef/owner of KBC in Dothan, Alabama


This recipe comes from Kelsey’s forthcoming cookbook, Southern Grit: 100+ Down-Home Recipes for the Modern Cook, which will be on stands August 10, 2021. It’s a family recipe that’s been passed down across multiple generations.


“When my great-great-grandparents immigrated from Germany over 100 years ago, they arrived in Mobile, Alabama, and opened their family restaurant, Karl’s Café,” Kelsey wrote. “They served wholesome comfort food with German and Southern Gulf influences. They were famous for this delicious potato salad.”


Recipe for Potato Salad


Excerpted with permission from Southern Grit: 100+ Down-Home Recipes for the Modern Cook (Chronicle Books). Text copyright © 2021 by Kelsey Barnard Clark.


Yields 4-6 servings


Ingredients:


5 lb [2.3 kg] new potatoes, quartered


2 Tbsp salt, plus more to taste


1 c [240 ml] canola oil


1/2 c [120 ml] apple cider vinegar


3 Tbsp mayonnaise


3 Tbsp stone ground mustard


2 Tbsp freshly ground black pepper


1 Tbsp horseradish


1 tsp celery seed


1 tsp garlic powder


1 c [150 g] chopped green onions


1/2 c [15 g] chopped fresh parsley


1/4 c [5 g] chopped fresh dill


Directions:


Place the potatoes and salt in a large pot and cover with cold water so that all the potatoes are submerged. Over high heat, bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam and drain for 15 to 20 minutes.


In a large mixing bowl, whisk together the oil, vinegar, mayonnaise, mustard, pepper, horseradish, celery seed and garlic powder. Fold in the onions, parsley, and dill. Season with salt and set aside.


While the potatoes are still warm, toss them in a large bowl with the dressing to coat, then cover and refrigerate for at least 1 hour. Season with salt. Serve cold or at room temperature.