CHICKEN ANNIE'S GERMAN POTATO SALAD

Apr 12, 2024

In 1934, Ann Pichler began cooking out of her kitchen after a coal mine accident disabled her husband, Charlie. She would prepare dinners for the other miners and on Saturdays’ she and the family would move furniture out of the living room to accommodate the dinners. Annie’s reputation begin to spread throughout southeast Kansas: For a good meal, warm hospitality and a dance or two, come out to Annie’s! Eventually, the family had to move out of the house, and additional rooms were added to accommodate the customers. People came from far and wide to experience Annie’s unique offerings. Customers would come in and order their meal, then return to their cars and wait until their name was called.

Chicken Annie's serves a Swabian style German potato salad. Recipe follows below. It’s the easiest potato salad recipe you’ll ever make. I describe it as potatoes marinated in vinegar and oil. Annie’s coleslaw is made with the same vinegar and oil base.

CHICKEN ANNIE'S GERMAN POTATO SALAD

2 lbs Yukon Gold potatoes, cleaned, peeled, and cut into bite sized cubes
1 1/2 teaspoon salt
1 cup minced fresh yellow onion
3/4 cup chicken or beef broth
1/4 cup white wine vinegar (or plain white vinegar)
3 tablespoons canola oil
1 teaspoon dried dill, or 1 tablespoon dried parsley
Pinch white sugar
Cracked black pepper, to taste
Dill or chopped fresh parsley (optional)

Cook diced potatoes in 4 or 5 quarts boiling water seasoned with 1 teaspoon of the salt. Cooking time varies depending upon the size of the dice. Make sure potatoes are fork tender but not crumbly.

Drain and rinse potatoes under cold running water until room temperature. Transfer to large bowl. Add minced onions.

In a separate medium sized bowl whisk broth, vinegar, oil, sugar, and the remaining 1/2 teaspoon salt.

Pour the dressing mixture over potatoes and onions. Season with cracked pepper and dill (or parsley). Add additional salt to taste. The dill or parsley adds a little color - the restaurant doesn’t include either in their version.

Refrigerate covered for at least an hour or overnight before serving cold