German Potato Salad

Submitted by Diane Naegele


This recipe is from my mother-in-law, Marianne Geiger.  It is usually served warm, but we eat it cold if there are leftovers.



1 medium-large Onion

¼ cup Oil

1/8 cup Vinegar (I usually end up adding a little bit more vinegar)

Salt and Pepper to taste

Chopped Chives


Cook 6 potatoes with skin on.  While they are cooking get your onion chopped up.

Place chopped onion in the bottom of a large bowl.


When potatoes are fork tender, drain and peel the skin while potatoes are still hot.  A very thin layer of skin should come off.


Drop the hot potatoes onto your chopped onions in your bowl.


After all potatoes are peeled and on top of onions, chop up the potatoes. (see tip)


This is the real secret, make sure to add lots of hot water, enough to moisten the potatoes.

[I didn't do that the first time....what a disaster that was.]


In a small bowl, combine oil and vinegar.  Gently toss warm potato mixture with dressing.


Add salt and pepper oil to taste. 


Then add chopped chives for a little extra flavor and color. 


Serve warm. 




Tip: Marianne's secret chopping device is an old vegetable can with the lid cut off and use the can opener to make vent holes. [This also works well for chopping up schmarn].