German Potato Salad
A comforting and easy-to-make German potato salad that blends creamy and tangy flavors, perfect for any meal setting.
Ingredients
Main Ingredients
- 2 lbs waxy potatoes Cut into even chunks.
- ¾ cup mayonnaise Can substitute with Greek yogurt.
- 2 tbsp mustard Adjust to taste.
- 2 tbsp vinegar or lemon juice
- 1 small red onion Diced.
- ¼ cup cornichons or dill pickles Chopped.
- 2 tsp pickle juice
- 2 pieces scallions Chopped.
- to taste Kosher salt
- to taste pepper
- to taste chives For garnish.
- to taste paprika For garnish.
Instructions
Preparation
- Start by cutting the waxy potatoes into even chunks to ensure uniform cooking.
- Bring a large pot of heavily salted water to a boil, and carefully add the potato chunks.
- Boil for about 10–12 minutes until they are just fork-tender but not mushy.
- Drain the potatoes and spread them on a baking tray or a large plate to cool completely.
- While the potatoes cool, prepare the dressing. In a large mixing bowl, whisk together the mayonnaise, mustard, vinegar, pickle juice, diced red onion, chopped pickles, and scallions.
- Once the potatoes are cool, gently add them to the bowl with the dressing. Use a spatula to fold everything together gently.
- Allow the salad to sit for about 10–15 minutes to let the flavors meld together beautifully.
- Season with salt and pepper to taste. Just before serving, top with chopped chives and a dusting of paprika.
Notes
Serve it cool or at room temperature. Pairs wonderfully with grilled sausages or chicken. Store leftovers in an airtight container in the fridge for 3–5 days.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 2gSodium: 400mgFiber: 2gSugar: 1g
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