Both of my grandmothers are Austrian, they are both excellent cooks with their own set of signature dishes and surprisingly they both do things very differently. My Oma Bibi is master of the cake, biscuit and all manner of sweet things. My Oma Erna is more known for her savoury dishes; beef olives, schnitzel and red cabbage (rotkhol). The one thing they have in common is the ability to knock up a crowd pleasing salad that will be forever requested at BBQ’s and family meals, and replicated to impress future generations. It was a no brainer for me to make the two most revered of these salads for my Christmas lunch that I hosted last year.
This potato salad is well and truly loved by all of my family members, and no matter how hard I try my sister insists that nobody makes it as good as Oma Bibi. I always assumed the dressing was a complicated concoction that added to the salad’s deliciousness but it turns out she just uses plain mayonnaise out of a jar. If you have a favourite brand, use that, or make your own if you are feeling adventurous. This is an easy recipe to whip up although it does rely on you having a few different ingredients and being prepared with cooked potatoes and boiled eggs. I have not used measurements as it depends on the size salad you are making and how much you like each ingredient. Just add each thing to taste.
Oma Bibi’s Potato Salad
Potatoes – peeled, cubed and boiled until just tender
Hard boiled eggs – peeled and roughly chopped
Ham – thinly sliced (use your preferred ham, or leftover leg ham would be amazing)
Spring onions – sliced finely
Gherkins – Chopped finely (I always use Sweet and Sour Gherkins from Always Fresh)
Combine ingredients with enough mayonnaise to coat. Keep refrigerated until ready to serve.
See part 2: Cucumber Salad