potato salad - no mayo

[RebeccaWithTheGoodHair]

I lived in Germany years ago and used to have the most delicious potato salad that I have never found since.

I've tried using olive oil/lemon/white wine vinegar put on when the potatoes are still warm but it's just not the same.

Does anyone have any ideas what could be the missing ingredient? I used to eat it in Stuttgart if that's any help (probably not!).

Creme fraiche?

Looking at this recipe, maybe bacon fat?

allrecipes.com/recipe/83097/authentic-german-potato-salad/

I think it's sugar.
allrecipes.com/recipe/83097/authentic-german-potato-salad/

Condensed milk? My mate from SA gave me the recipe & it's proven v popular amongst my friends & family.

when I make it (german gran's recipe) I boil finely diced onions in the gherkin liquid and pour it over the still warm potatoes.
then add (half/half) mayo and 'schmand' (soured double cream).
works well with veg mayo

The Allrecipes one looks very worthwhile!! I am making it tonight so will try this (without bacon as we're veggie but I'm sure that won't make too much difference).

Thanks ever so much - I'll be sooooo happy if this is it!

Oooh Pitchfork, gherkins! Genius!

Delia Smith's from her summer book potato salad is mayo free and delicious I use limes or lemons: www.deliaonline.com/recipes/collections/delias-summer-collection/warm-potato-salad-with-lemon-and-chive-vinaigrette

My parents used to make potato salad with French dressing (made with olive oil, white wine vinegar, mustard and seasoning including sugar) and chopped spring onions or chives. Possibly how they do it in Norway (DM used to live there).

My mum (about 1.5 hours to the East of Stuttgart) puts a few tablespoons of vegetable stock or bouillon (from a jar or a cube) over the still warm potatoes and then a vinaigrette with a good vinegar, salt, pinch of sugar, black pepper and oil (not olive oil, sunflower or rape seed) and right at the end she mixes bacon bits under. For the bacon bits you need thick slices of bacon and fry them slowly so the fat gets released and the cubes get really crunchy. It's very nice.
Have you tried googling Schwaebischer Kartoffelsalat?

I think it's a mix of sugar, vinegar and soured cream. I love adding a dash of pickling liquid from gherkins or dill pickles when the potatoes are still warm, though that's not a German style salad, but Swedish style.

That's a great idea - thank you Igneococcus! This one looks v promising: www.chefkoch.de/rezepte/130001055852751/Schwaebischer-Kartoffelsalat.html

and you can throw in some gherkins as well!

I always make mine with salad cream, chives and bacon bits.

Gherkins are nice in potato salad, I sometimes put capers in but I'm aware most people don't love capers to the same extent I do.
I think that looks pretty much like most of the recipes I could find rebecca mustard seems to be down to personal preference.

I have a goodly supply of Senf in the cupboard!!

That is a reassuring thought rebecca

We make a dressing with oil, vinegar, course mustard and add to chives, spring onions and potatoes.

Sorry to revive this zombie thread exactly a year on but I just wondered whether you'd found one that worked well for you? The chefkoch one does look promising. I had a great one from ready steady cook (not officially German) but no longer on their website

Red onion and chorizo fried until a bit crispy and lots of oil released, then baby potatoes added and a dollop of low fat creme fraiche, actual heaven. I get requests for it at every BBQ/party, even in the winter!

I use a mix of mayo and salad cream with chopped chives. X

Caraway seeds?