For as long as I can remember, potato salad has been my favorite food. It literally makes me a little anxious when the prospect of potato salad is near. For every birthday, family celebration or visit, or vacation, potato salad was always my number one request. From Me-ma's german model, to Grandma Lennie's paprika topped version; my mom's low fat to Sheila's diced style in a aluminum pan (to name a few...and YES I remember them all) I enjoyed potato salad for many years and from a very young age. It is only now that I have reached the realization that when I want potato salad, I can have potato salad. And after my second attempt, I'm quite pleased with the result. I would like to share with you my recipe.
Christopher's Berlin potato salad:
about 8-10 small boiled potatoes, cold (delblemished but not skinned)
2 german gurkens (pickels) diced
3 hard boiled eggs chopped
1 large cucumber chopped
2.5 small onions or 1 large onion chopped
2 tbsp mayo (I prefer miracle whip)
1 small container of light sour cream
Salt and fresh rosemary to taste
Combine all ingredients in a large bowl and mix together.
Best flavor attained after sitting for a few hours or over night.
I can actually say that as I made this delicious dish, I took all of my fine potato salad memories and put them in with love: creating a new breed of the age old backyard barbeque side dish and traditional german snack that encompasses all of my favorite varieties from home--with my own personal flair.
Paul cooked too. His addition was a egg/onion/ground beef combo that was delicious with fresh chopped tomatoes and, of course, the potato salad. We enjoyed a meal that was not pasta. And that's a big deal for us.

This post was made possible by Me-ma's german roots, Grandma Lennie's cookbook, my mother's endless hours of cooking, Sheila and Chris R.'s weeks of babysitting, and the south's general destruction of the great dish that is potato salad.