Potato Salad Class at DANK Chicago, 7:30 p.m., 06/19/14

Potato salad. Big deal, right? It's kinda like background music in a restaurant, something to keep you and your fellow diners distracted and occupied. You put an obligatory spoonful on your paper plate at a picnic and poke at it with a plastic fork until the wurst are done.

Although no two German Potato Salads are alike, Culinary Historian's member Ingrid Durham will fill the basic requirements of potatoes, bacon and onions in a vinegar based dressing.

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HI,

Ingrid made a German potato salad for Culinary Historians meeting on Midwestern Food Editors. It was prompted by comments from a Milwaukee food writer who grew up on German potato salad. She never felt it was necessary to provide a recipe, because everyone knew it. When she encountered an American potato salad with mayo, she didn't especially like it.

I immediately knew Ingrid would have an excellent German potato salad up her sleeve. She did not disappoint.

Regards,

Cathy2 wrote:When she encountered an American potato salad with mayo, she didn't especially like it.

For Mrs Willie & I, the best potato salad we have both ever tasted was a mayo based potato salad at Kloster Andechs Monastary on the outskirts of Munich, oh and the beer wasn't too shabby either

So is it rare or not common for German potato salad to have mayo in it?

HI,

What I do know of German food, it is regional. What Ingrid may experience is related to where her parents came from and the food served there. So what you had may be representative of that locality.

My Opa would not eat spaetzle, he was a northern potato eater. My Oma was from the south where spaetzle is popular. This diversity of taste is why my household has a love-hate relationship with German food. We love what my Oma made or selected for us to eat, though not as enthusiastic for everything else.

I'm sure Ingrid will offer her opinion from her experiences.

Regards,

Lot's of room left in the class. Lots of opportunity for hands on. Why don't you come on out?