abcic wrote:

A really bity, tart-like potatoe salad. Something different than the
ordinary dry mustard.

Oh dear, there must be about as many potato salat recipes in Germany as
there are families! In the end you can probably just use all the left
overs, and mix them with potatoes and there youa are.

However, there are two quite different recipes that may show the
principle. Note that potatoes should always be peeled after (not before)
boiling to maintain flavour. For salad you need potatoes varieties that
are firm after cooking.

Cold Potato salat:

Dice the potatoes (about 10 mm), and mix with onion, pickles, tomato,
boiled peas or other legums, sweetcorn, boiled egg and any vegetable
leftovers. Make a dressing from mayonaise, horse raddish, mustard (Lions
mustard from Duesseldorf if you can get it, Dijon otherwise), salt,
pepper, paprika, cile pepper, majoram, vinegar and a neutral oil (canola
or similar). Decorate with quartered boiled egg (sprincle with paprika
for colour), parsely, chive. Goes well with a snack like (vegetarian)
sausage.

Warm potato salat:

Cut the boiled, still warm potatoes and a cucumber (the long ones used
for salad) into thin slices and mix with diced onions, add oil, vinegar
and a strong, clear broth. Spice with salt, pepper, majoram and a little
dill. Most of the liquid will be taken up by the potatoes after a few
minutes. This is a way to serve potatoes with a major hot meal at family
celebrations.