Potato Salad made with thin sliced russet potatoes, shredded onions and finely chopped celery in a tangy German vinaigrette.
Where I grew up there was a local deli called Otto's that made a fantastic German Potato Salad. It was so popular that he would limit you to 2-pounds for walk-ins and 5-pounds if you called ahead.
He made the potato salad fresh by hand daily and even the cash register was an old vintage cash register with buttons and a crank to print the receipt.
Even my German born and bred stepfather would go there for Otto's potato salad. It was THAT good; like German crack! When he and my mom moved away to Florida, she learned how to make a delicious German potato salad that had bacon and eggs in it.
Though it wasn't the same as Otto's, it is still fantastic and our girls request it every time they're in town.
Eventually Otto retired and closed the deli so I've been trying to figure out how he made it over the years. I used the recipe my mom makes and made some adjustments and I think I came pretty darn close to Otto's.
This recipe makes 2-pounds of potato salad; which is enough for 6 people. It's also gluten and dairy free. ~Enjoy!
Suggested Equipment
- Vegetable Brush
- Large Pot
- Mandoline (or the largest slicer on a Box Grater)
- Box Grater
- Small Pot
- Serving Dish
Ingredients Needed
Russet Potatoes: Look for potatoes that are fresh without any sprouts and are uniform in size for even cooking.
Essig Essence Vinegar German Vinegar: This vinegar is undiluted and will need to be mixed with water first. You'll need 1 part german vinegar to 4 parts water.
Chicken Stock
Granulated Sugar
Kosher Salt
Black Pepper
Finely Diced Celery: Make sure the celery has been washed under hot water to remove excess dirt before dicing.
Shredded Onion: You can use either Vidalia or Yellow onions.
Gather and prepare all of your ingredients before making this potato salad.
Boil the Potatoes
First you'll want to boil the potatoes. Start by scrubbing the potato skins under cold water with a vegetable brush to remove excess dirt; then place in a large pot.
Fill the pot with cold water, place on the stove and heat on high until the water is boiling. Once the water is boiling, cook the potatoes for approximately 20 minutes; then pierce the skin of the largest potato with the tip of a sharp knife to test doneness.
If the knife goes into the potato easily, the potatoes are done. Drain the hot water and fill the pot with cold water to allow the potatoes to cool. Repeat several times until the potatoes are cool enough to handle.
Prepare the vegetables
Dice the cleaned celery into fine pieces; set aside. Next, peel the skin of the onion, cut off a 1-inch thick slice; then grate the onion using the coarse side of a box grater; set aside.
Make the German Vinaigrette
While the potatoes are cooking, add the German vinegar, water, chicken stock, sugar, salt and pepper to a small saucepan. Heat over high heat and cook until the sugar has dissolved; approximately 2 minutes. Remove from heat and set aside.
Peel and Slice the Potatoes
Once the potatoes have cooled, peel the skins off of the potatoes with a knife. Using a a mandoline, carefully slice the potatoes and place in a serving bowl. Repeat for all potatoes.
Assemble the Potato Salad
Add the celery, onions and prepared vinaigrette to the potatoes and gently mix to coat. You do not want to over mix as the potatoes will still be a little warm and you don't want them to break apart.
Seal the bowl with plastic wrap and leave on the counter to completely cool for 2 hours; then stir the potato salad again. You can either serve warm immediately or refrigerate until you're ready to serve.
This potato salad can be made up to a day before and will last for a total of 5 days if kept sealed in the refrigerator.
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German Potato Salad (Otto's Copycat)
Equipment
- Mandoline (or the largest slicer on a Box Grater)
Ingredients
- 2 pounds russet potatoes (approximately 6)
- 2 tablespoons essig essence german vinegar
- 8 tablespoons water
- ¾ cup chicken stock
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup finely diced celery
- 1 tablespoon shredded onion (vidalia or yellow)
Instructions
Boil the Potatoes
- Scrub the potato skins under cold water with a vegetable brush to remove excess dirt; then place in a large pot.
- Fill the pot with cold water, place on the stove and heat on high until the water is boiling. Once the water is boiling, cook the potatoes for approximately 20 minutes; then pierce the skin of the largest potato with the tip of a sharp knife to test doneness. If the knife goes into the potato easily, the potatoes are done.
- Drain the hot water and fill the pot with cold water to allow the potatoes to cool. Repeat several times until the potatoes are cool enough to handle.
Prepare the Vegetables
- Dice the celery into fine pieces; set aside. Next, peel the skin of the onion, cut off a 1-inch thick slice; then grate the onion using the coarse side of a box grater; set aside.
Make the German Vinaigrette
- While the potatoes are cooking, add the German vinegar, water, chicken stock, sugar, salt and pepper to a small saucepan. Heat over high heat and cook until the sugar has dissolved; approximately 2 minutes. Remove from heat and set aside.
Peel and Slice the Potatoes
- Once the potatoes have cooled, peel the skins off of the potatoes with a knife. Using a a mandoline, carefully slice the potatoes and place in a serving bowl. Repeat for all potatoes.
Assemble the Potato Salad
- Add the celery, onions and prepared vinaigrette to the potatoes and gently mix to coat. (You do not want to over mix as the potatoes will still be a little warm and you don't want them to break apart.)
- Seal the bowl with plastic wrap and leave on the counter to completely cool for 2 hours; then stir the potato salad again. You can either serve warm immediately or refrigerate until you're ready to serve.
- This potato salad can be made up to a day before and will last for a total of 5 days if kept sealed in the refrigerator.
Thomas Tracey says
Otto's is open again. Son is running the deli. Open on select days-hit or miss. Still looks the same from outside. I'll to find time to go in again. I've lived in Bloomingdale 55 years since I was 10 in 1970
Carrie's Experimental Kitchen says
I heard! I was able to get some last Fall, delicious as always 🙂
Dori Zuehl White says
Thank you for posting Ottos potato salad. I moved away over 40 years ago and always remembered stopping by Ottos to bring some home to Virginia. I can’t wait to try your copycat recipe.
Carrie's Experimental Kitchen says
It's a close match and I hope you enjoy the recipe!