kilikini > wrote:

> I do too, Wayne, and I have never had a better recipe than this one. If you
> do an online search for German Potato Salad, all you get are recipes with
> mayo and mustard. Huh? That's not supposed to be in there!

Nonsense. I see I have to repost some of what I posted before... It is
ridiculous to call any dish (pan)-German, as implied by your all-caps in
"German Potato Salad" - there is no such thing, except in a very general
way. There was no such thing as Germany until 1871, the Holy Roman
Empire notwithstanding... not even a customs union until something like
1835. There was nothing more than a loose conglomeration of often
hostile mini-states with their own cultures and traditions. The recipe
you posted appears to be a version of some of Bavarian potato salads,
particularly those from the Franken region. Many other Bavarian salads,
particularly the Munich version, don't contain any bacon or other pork
products, but instead are prepared with a dressing made with broth, oil
and vinegar, and often also contain chives or pickles. Such versions
are also popular in the neighbouring Swabian and Baden regions. Moving
to the north, you will find mayo being used more often in potato salads.
Rhineland versions are made with homemade mayo. The versions to the
north and east of the Rhine may or may not contain mayo and are often
more complicated and made with a lot of additional or alternative
ingredients, particularly mustard, sour cream, sausages, other meats,
herring, etc., often combining them. The salads everywhere are served
warm or cold, with 'cold' generally meaning room temperature. Those
with mayo are more often served cold - I've never seen a warm Rhineland
version.

Victor