Henrietta's German Potato Salad
This wonderful potato salad recipe was handed down from my grandma, Henrietta Berman.  She was a fantastic cook and we often ate this with spit-barbecued port (basted with to-die-for homemade barbeque sauce...but that's for another time) and fresh (picked and cooked within two hours) corn on the cob.  My mouth waters just thinking about it!  When you serve it, refer to it as Henri's recipe.  I know that'd make Grandma smile.  I love you, Grandma.
6-7 large peeled potatoes 2 sticks crisp celery, diced Garnish: fresh parsley (1/4 - 3/4 cup, depending on your taste) poppy seed (1-2 tsp) Sauce: 1/2 - 3/4 stick salted butter 1/4 - 1/2 cup apple cider vinegar sugar to taste (3-5 Tbsp) salt to taste (1-2 tsp)

Boil the potatoes until cooked, but still firm.  Cut into bite-sized chunks and place in a serving bowl.  Sprinkle with celery.  Set aside to make sauce.

Sauce:  Melt butter.  Add apple cider vinegary, sugar and salt.  Taste and correct sugar, vinegar and seasoning as needed.

Drench potatoes and celery in sauce.  Sprinkle with poppy seeds and parsley.  Serve warm or at room temperature (I prefer it warm).

Serves 6-10 people

Happy eating!!

August 2005