| Master Chef Eileen Meskill in Danbury, Connecticut, shares her family's most famous salad. |
| For best results, use baby new potatoes if possible. They are sometimes scarce and expensive, but they are consistent in size and cook up nicely. All purpose potatoes will do in a pinch, but use relatively small ones. We don't recommend red potatoes or Yukon Gold, which are mushy and taste too buttery. Boil the potatoes with their skins on until tender (20 to 22 minutes). Set them aside on a towel to cool. Mix the vinegar, water, sugar, salt, pepper and parsley in a bowl, and then add the oil and stir it again. When the potatoes are cool, slip off their skins and slice them into the dressing. Lightly stir to distribute the dressing, and adjust the seasoning, if necessary. Some Germans add 1/2 cup of crushed bacon to this. We like it both with or without. Enjoy. |
| Try our Pennsylvania version ... |
| 3 pounds of potatoes 1/2 cup of cider vinegar 1/2 cup of water 1/2 cup of sugar 1 tablespoon of dried parsley 1 teaspoon of salt 1/2 teaspoon of pepper 1/2 cup of oil 1 medium onion, finely chopped |
| Grandma Busch's famous ... German Potato Salad at The Fatted Café |
| This disappears nicely! |
| | Back to the Lobby | The Dinner Menu | More Salads | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
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| Try a sour cream version ... |
| A tip from August: White potatoes for vinegar dressing salads (they draw in the liquid), And red potatoes for creamy dressing salads (they don't draw but hold their consistency) |