I wrote this post as part of a series for Tasteful Selections Potatoes, which is sponsoring Katie’s Krops through January 2016 (details below). Thanks, Tasteful Selections, for sponsoring this post and for growing the adorable baby potatoes I used in this German Potato Salad recipe.
In my family, potato salad is a big freaking deal. My Grandma June has been making her family-famous potato salad since before I was born–it’s been at every family dinner or cookout I can remember, just a bowling-ball-sized mountain of potatoes, green pepper, celery seed, and Hellmann’s mayonnaise. Last Thanksgiving, I asked Grandma June where she originally found the recipe, but she couldn’t remember—she said she made it once back in the seventies, and it tasted good, so she just kept on making it. And that, ladies and gentlemen, is how legends are born. One time, my stepmom made Grandma’s recipe using Miracle Whip instead of Hellman’s, and the family was absolutely horrified. NO ONE ate it, and she never attempted Grandma’s potato salad again. Then, a few years ago, Grandma June passed the torch and transitioned potato salad making duty to my sister, Jenny. Lucky girl.
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