harriet1954That sounds exactly like the recipe (probably lost) we had from our favorite German deli. Do you have the proportions of the brine ingredients?
I'm so fascinated by this recipe, and it's quite a bit different than the way I've made it my whole life, that I plan to try this on Saturday, to end up with a picnic on Monday.
I've always loved the mayo Potato Salad from German delis but it's gotten harder and harder to find. Chunked potatoes, other ingredients added, may be fine in their way, but I crave that thin sliced, tangy traditional style that I grew up with.
Sorry I couldn't respond until now - I did see that Greymo beat me to it with the recipe I used! Yep, that's the one, and I have to tell you all that this is the best potato salad I've ever made. It's all gone now, so I can't even eat any more of it.
The potatoes I used were the white Eastern potatoes. Boiling potatoes with the thin skin. My boyfriend doesn't like red potatoes (who knows why), and these were on sale anyway. I just let them sit on the counter for an hour after I boiled them whole. When I sliced them, the skin just kind of crumpled off on its own, more or less.
My daughter works in a New York-style deli, where they don't skimp on quality regarding ingredients, and she was going crazy over the taste of this. Of course she had to emblazon my Facebook wall with, "...and Mom, you really should cook more often!" Nice.
I honestly don't think I'd ever go back to that thick, eggy potato salad anymore after making this. The only thing was I had to start it on Saturday and I did not serve it until Monday. I think the marinating for the 24 hours made all the difference in the world.
My only regret is I did not take any pictures of it this time, but will next time (even though pictures of white food don't always look that great).