Homemade Potato Salad

Here at Shindigs, we're gearing up for football a la Octoberfest. So why this old-fashioned, un-vinegared, southern-style potato salad? Well, one, because potato salad goes with bratwurst. Two, the classic German variety has bacon, and I like a vegetarian option on the table. Three, this is a do-ahead recipe.

Mostly, I serve it because I like it. If people complain about the authenticity, tell them to pretend like it's fusion. And in that spirit, don't you worry about the calories, liebling. You ain't no bigger than a minute.

Aunt Wannie's Potato Salad

3 stalks celery, washed, trimmed, and finely diced

2 medium radishes, washed, trimmed, and finely diced

1/4 cup minced onion

3/4 cup finely diced sweet pickles

3 hard-boiled eggs, shelled and diced

1/2 cup mayonnaise

1/2 cup sour cream

1 tablespoon spicy brown mustard

2 tablespoons sweet pickle juice if you ned to thin it out

1 1/2 teaspoons salt

3 shakes black pepper

4 cups washed, peeled, cooked, cooled, cubed potatoes

Mix the first 4 ingredients in a bowl and set aside. Don't be lazy and skip this step: you want to toss the ingredients as little as possible once you add the potatoes, or else your potatoes will break down.

In a second bowl, mix mayonnaise, sour cream, mustard, pickle juice, salt and pepper. Yes, it's a lot of salt, but the potatoes like it. Even though you salted your potato water.

Place about half of the potatoes in a large bowl. Sprinkle about half of the veggies over the top, then about half of the eggs. Pour about half of the dressing over this. Repeat the layering process, and then gently toss to coat the potatoes. Refrigerate and let chill for 4-24 hours before serving.