Opa's Potato Salad

Potato salad has always had a time honour place on my family's holiday table. It was something that was made specially for Christmas, New Year's Eve, and Easter. As I was growing up, and Mum would make this delicious bowl of creamy goodness, she would always relay stories to me of her Grandfather "Otto Gerecke" (born on Dec 31st 1880), who created this version of Germany's most beloved salad. When Mum made this at Easter time, she always added a lot more eggs which is what uhr-Opa always did.

This is definitely salad you want to serve on your New Year's Eve table, on your Eid table, your Christmas table, at Easter, on birthdays; and, just because.

In our home, when the potatoes came out, it WAS the holidays!

Ingredients:
1-2 lb potatoes, washed and boiled in their skins
1 white salad onion, diced finely
8 German Barrel Pickles, diced
1 TBSP sugar (or substitute - but it does give it a different taste using sugar substitute)
2-3 TBSP of pickle juice from the jar (alternatively you can add juice of 1 lemon or apple cider vinegar)
3 TBSP Extra Virgin olive oil (or vegetable or sunflower oil)
5 TBSP Miracle Whip (add enough for desired consistency)
2 - 3 tsp salt (or to taste)
Pepper (to taste)
6 eggs, hard boiled and chopped
1/2 cup bacon bits (or you can use 1/4 lb pastrami diced and fried lightly in a little oil. Cook meat until crispy)
3 TBSP vegetable oil
1/2 cup boiling water
3 TBSP chopped fresh parsley

1. In a large bowl, add the onions, sugar, lemon juice, olive oil, salt, and pepper. Add boiling water over this and stir until the sugar and salt dissolves. Add the pickles and parsley and set aside. (The boiling water helps take the sharpness out of the onion)
2. Drain the boiled potatoes into a sink and let sit cool for minutes, but not too long otherwise it will make it difficult to skin them. Holding the potato with a fork (they will be too hot to hold with your bare hand), using a sharp knife, "skin" the potatoes and clean them completely.
    Slice the potatoes into the bowl that have the onions. When you slice the potatoes, I usually quarter them first and then slice in good size "chunks" to make sure you have substance in your salad. Add the chopped eggs. Mix lightly.
3. Add Miracle Whip (you can use mayonnaise but it does not give it that same "sharpness" that this salad is looking for, and if you do use mayonnaise, cut down on the sugar) and give it a good stir.
4. Make a small well in the center of the salad and pour bacon bits into the well. Bring the vegetable oil to a smoking heat and pour immediately over the bacon bits. Be very careful doing this because it can splatter and will sizzle. Mix the oil and bacon bits into the salad very well. (Alternatively, if you are using pastrami; try the meat until it is crispy. Pour very hot pastrami bits and fat into the well and mix thoroughly.)

Chill in the refrigerator for several hours or over night to let the flavours marry, before serving.

Potato Salad