My husband and I come from different ethnic backgrounds:  Ed was from German stock while my mother was from West Virginia.  What does this mean?  Well, when it comes to potato salad, it means a battle between oil and vinegar dressing versus mayonnaise.  Whenever I would make potato salad, one of us would be disappointed.  So, I thought about  preparing the potatoes, then dividing the quantity in half and dressing them separately.  Yes, it is an extra step, but definitely a marriage saver!


 2 pounds small new or Yukon Gold potatoes

Kosher salt

2/3 cup chicken or vegetable stock

 American style

 ¼ cup chopped onion

¼ cup chopped celery

2 Tablespoon bread and butter pickles, finely chopped (or pickle relish)

2 hard-boiled eggs, coarsely chopped

½ cup mayonnaise (My mother swore by Miracle Whip!)

1 teaspoon mustard

Salt and freshly ground pepper, to taste

 German style

 ½ cup red onion, minced

¼ cup minced fennel

¼ cup fresh Italian parsley, chopped

½ cup virgin olive oil

1 teaspoon whole grained mustard

1 Tablespoon red wine vinegar

Salt and freshly ground pepper, to taste

 Cooking Directions:

 1.      Peel potatoes and quarter them. Then cut again crosswise.

2.      Place in saucepan with ½ Tablespoon salt and cover with water.

3.      Cook for approximately 5 to 6 minutes or until cooked through. (Test before turning off the heat.)

4.      Place in a colander and drain.

5.      Transfer the potatoes into a large bowl and dress with broth. Turn gently. Let sit for ten minutes for liquid to absorb.

6.      Once potatoes are cool, divide into two bowls.

7.      Prepare each of the potato salads separately. 

8.      Put the chopped vegetables in first, and then the liquid dressings which have been whisked together in a small bowls.

9.      Dress each half of the potatoes making sure to thoroughly mix. 

10.  Add salt and pepper to taste.

11.  If too dry, add either more mayonnaise or olive oil.

12.  Cover each of the bowls and allow to rest in the refrigerator for at least one hour (or preferably overnight.)

13.  Bring to room temperature before serving.

 Serves: 6-8

 Wine recommendations:  In this instance, allow the main dish (meat, ham or poultry) to determine the wine, not the potato salad itself. However, if you want to have some fun, serve an American wine with my mother’s version and a German one for Ed’s.