If you have a cherished family recipe, than you’ll identify with the family discussion around Oma’s potato salad. Scroll to the bottom to read the entertaining comments from a lengthy family WhatsApp chat regarding the ingredients to our mother’s loved potato salad.
This makes enough for 6 servings
¼ cup Miracle Whip
2 Tbsp sour cream
2 Tbsp mayonnaise
1 “Messerspitz” (tip of the knife) plain mustard
Milk or cream, about 3 Tbsp enough to create a pourable consistency
Salt and pepper to taste
Mix dressing ingredients in a small bowl, set aside.
6 small Yukon Gold or 12 baby potatoes (I count on one smallish potato and 1 egg per person)
8 eggs, hard-boiled and peeled (1 for garnish and 1 extra in case the garnish falls apart)
Finely chopped green onion, both white and green parts (optional, see the following family story about those who got their own onion-free version)
Steam or boil whole potatoes. I prefer to steam them in a double boiler as it helps to retain their shape. Cool potatoes, and gently remove as much peel as possible. Chop into ¾-inch-ish pieces. (Another contentious point, how big should the potato cubes be?)
Reserve 2 eggs for garnish. Peel the remaining 6 cooled, hard-boiled eggs and chop.
Add potatoes, eggs and white part of the green onion to a bowl, add dressing and gently stir until evenly combined. Taste and adjust salt and pepper if more is needed.
Cut peeled, reserved egg into equal pieces and place into a flower shape on top of the salad. Add a cherry tomato for the center. Dust with paprika.
Refrigerate and serve.