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German Confetti Salad – Oma's Konfettisalat

This Confetti Salad, aka Konfettisalat, comes out of one of my very old, falling-apart, out-of-print German cookbooks.

In fact, where I first found the recipe, I wondered at its name "Konfettisalat", thinking it must be a typo. It sounded too English. But no, it's German, all right. 

Ingredients:

• 1½ lb (680 g) potatoes, washed and unpeeled
• ½ lb (227 g) cooked ham
• 2 bell peppers (use two different colors, if possible)
• 1 small onion
• ¾ cup (173 g) mayonnaise
• 4 tbsp (60 ml) cream
• salt and freshly ground black pepper, to taste

Instructions:

1. Put the potatoes into a large pot, cover them with cold water, and bring to a boil. Cover and simmer until the potatoes are tender, about 20 to 40 minutes, depending on their size. The potatoes are done when they can be pierced easily with a knife, but do not overcook them.
2. Drain, cool, and peel the potatoes. Cut them into ½-inch cubes and put them into a large serving bowl.
3. Cut the ham into ½-inch cubes.
4. Cut the bell peppers into ½-inch strips and then cut each strip into ½-inch pieces.
5. Dice the onion.
6. Add the ham, peppers, and onions to the potatoes.
7. Mix the mayonnaise and cream in a small bowl and pour over the potatoes, ham, and veggies.
8. Season with salt and pepper and mix gently.
9. Place in the fridge before serving to chill and meld flavors, for about two hours.

Notes/Hints:

• Use Yukon Gold, red, or other waxy potatoes.
• Add sliced radishes.
• Add diced pickles and a bit of pickle juice.
• Use diced red onions.
• Add thawed frozen peas.
• Add some Dijon mustard (or German mustard) to the dressing

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