I am a fan of Potato salads and macaroni salads. I like trying different styles as well, since each adds their own unique style and flavors. A potato salad that I tend to enjoy every now and again is a German potato salad. I had some potatoes, and I thought I should put them to use.

I started by boiling four russet potatoes. I boiled them until they were ready and they easily slid off of a fork when checking for doneness. I set them aside and saved the water (to be used later).

I sliced up one half onion and one shallot into thin strips. I cut them up this way because this is how I am used to enjoying them in a German potato salad. I used the same pot that I boiled the potatoes in, and heated up 1 tablespoon of vegetable oil (your choice of oil should be fine). I added the onions and shallots and let them cook for a few minutes, stirring frequently.

While the onions were cooking and the potatoes were slightly cooler, I sliced the potatoes and set them aside. I also put together a mixture of dry ingredients in a small bowl. These were: 1 1/2 teaspoons flour, 1 teaspoon sugar, 1/2 teaspoon celery salt, 1/8 teaspoon black pepper, and 1/4 teaspoon garlic powder.

I cooked the onions until they started to slightly brown.

Next, I added in the dry seasonings and stirred those all around to get the onions coated.

Next, I added in 1/2 cup of the leftover water (you can use fresh if you would prefer) and 2 tablespoons of white vinegar. I stirred it all together and continued to cook until it came to a slow boil. I then removed it from the heat, added in the sliced potatoes, and incorporated everything together.

The end result was a delicious, warm potato salad. The potatoes were cooked perfectly – they were not too hard to bite through and not so soft that they dissolved before you could pick them up. The onions had really nice flavor. They absorbed the seasonings and the juices well. The flavors and the textures of this dish surpassed my expectations. I know that my leftovers will be cold, but they will have had time to absorb the flavors, and I am looking forward to them.

This was a great way to start the weekend and I was happy to eat them (even the second and third helpings).