Most every family has their collection of recipes that are forever connected to a special occasion or holiday. that dish may be as complicated as prime rib with Yorkshire pudding (my maternal grandmother’s go-to fancy dish that could pop up at Christmas or Easter, depending on the ability to get the perfect cut of meat) or as simple yet plentiful as an Easter ham with endless side dishes of German-inspired vegetables or salads. Imagine a holiday meal with a pair of cooks, my grandmother June and her mother, Hedwig, whom we called “Mama,” working to outdo each other in regard to who made the best side dish. Hedwig’s go-to dish was a celery root salad, and my grandmother’s was a German-style potato salad.

Of course when you get into these familial cook-offs, when you express interest in a dish and ask “How do you make that?”, the answer you get it is, “Well, my mother made this and there’s no recipe written down so I just make it.” This, of course, dooms you to doing your best to sit right there while the dish is being made, and where you hone your powers of observation and estimation, because of course there are zero ingredient lists or measurements! Cook your potatoes, sauté your vegetables, hardboil the eggs, add the spices and seasonings, and there! That easy!

Except it’s not that easy! Great-grandma passed away just prior to Christmas in 2001, and frankly even my grandmother’s celery root salad was just not right … I made a purposeful effort to learn how to make the German potato salad, despite my grandmother’s lack of recipe. I did my best to observe everything she did, and I thought I had it all figured out.

I didn’t, of course.

So what is the big difference between German potato salad and, well, just plain potato salad that everyone makes and takes to summer potlucks? The biggest differences—no mayonnaise in the German potato salad, and dill! Lots and lots of delicious fresh, wispy dill.

This recipe is the closest thing I’ve found to my grandmother’s German potato salad. Potatoes done to perfection, but not all mushed up and unrecognizable. Celery and onion and marjoram and dill in perfect proportions to tickle your taste buds. And bacon. Who doesn't like bacon?

I bet you have most of the necessary ingredients in your pantry and fridge right now, except perhaps for the fresh dill. Don’t cheat yourself by not using fresh marjoram or dill. You’ll thank me later.

For ease in cooking and assembly, you can boil the potatoes and eggs a day or two ahead of time. Cook the potatoes to al dente and stash in a ziplock bag until you are ready to present this dish to your family and friends.

For an optional flavor enhancer, feel free to add a generous tablespoon of truffle oil to the finished dish just prior to serving.

Does your family have any special secret family recipe that you are worried about keeping? How do you plan to save those recipes and make them your own?

German Potato Salad Ingredients & Instructions