This is my Mom's fabulous potato salad. What I have always loved about it is that it contains a lot of delicious other stuff. Things like pickles, cucumbers, and egg pieces make this salad flavorful and give it so much texture! There is definitely some crunch going on in this salad!
Until I was an adult, I always thought everyone had potato salad when they had their holiday turkey. We weren't a mashed potato family and trust me, I never felt like I missed out!
I've never been a fan of plain potato salads. Decades later I still make this for special occasions. My mother was from Germany and I consider this to be a German-based recipe. And yes, I know there are tons of German potato salad variations and I've tried many. As a mayo. based salad, I consider this more flavorful and less creamy which is why I state this is a German-based recipe. This recipe is close to my heart for obvious reasons.
Another favorite includes this Dill Pickle Pasta Salad. Yes, it also has lots of delicious ingredients in it. So does this Caprese Pasta Salad!
Why I love this salad
This potato salad had that extra tang from the pickles. Adding a little pickle brine added even more flavor.
With cucumbers and pickles in it, it had that extra crunch. It sure adds to the enjoyment of eating a potato salad! Let's be honest here, people don't get excited about boiled potatoes. It's the dressings that make them interesting and delicious!
This potato salad is also easy to make. It requires just a little bit of chopping and mixing, and it all comes together quickly. I remember helping my Mom make this for so many family meals while we were growing up!
Ingredients
- 2 lbs of Potatoes (about 5 medium-sized Yukon Gold potatoes - cooked and peeled)
- 4 hard-boiled large eggs
- ½ of a seeded cucumber cut into ½ inch chunks (prefer English cucumbers because you don't need to seed or peel them).
- 3 large pickles - cut roughly into the same size chunks as the cucumbers
- Pickle brine - or as my kids called it "pickle juice"
- 4 hard-boiled eggs (cooled)
- ¾ cup mayonnaise (¼ cup more if your family loves mayo!).
- salt and pepper to taste
- garnish (I like green onions or chives)
Instructions
Step 1
Cook 2 lbs of potatoes. I cook with the skin on, rinse the hot potatoes in cold water then just peel the skin off with my fingers.
Tips for boiling potatoes: Boil potatoes that are the same size so they are finished cooking at the same time. It's okay to cut large ones in half. Make sure there is at least an inch of water above the potatoes. Add potatoes to cold salted water to start. Use a fork or a knife to test if the potatoes are tender (done).
Do not overcook the potatoes, and once they are cooked, cool them in cold water. Peel the skin off using your fingers or a knife.
Step 2
Cut into bite-sized chunks, a little smaller than an inch. It's a personal thing, but I like the chunks to be easy to eat and a consistent size. Make sure the potatoes are cold when you assemble the salad.
Step 3
Put about ¾ of a cup of mayo in a small bowl. Drizzle in about ¼ cup of brine and mix well.
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With a fork, stir/whisk until the pickle juice is thoroughly mixed into the mayo. This contributes to the wonderful tangy taste of this potato salad.
Step 4
Make sure the cucumbers and pickles are chopped into chunks roughly the same size.
Peel and cut eggs into similar-sized chunks as your cucumbers.
Place cut-up potatoes in a bowl and add about ¾ of the prepared mayo with pickle juice. Gently stir until potatoes are well covered with the mayo dressing.
Step 5
Add pickles, cucumbers, and chopped-up eggs to the potato mixture. Add some salt (and pepper, if you like). Gently stir. You don't want to be too rough or the eggs will be torn into smaller pieces.
Garnish with something bright green. I like using green onions or chives.
FAQ's
These potatoes are considered waxy potatoes and hold their shape better. Other potatoes may tend to get more mushy.
German potato salads vary based on the region. Some are creamy, others are vinegary. There are also German potato salads that are served warm!
Storage
Potato salad can be stored in the refrigerator for up to 4 days using a sealed container.
Potato salad does not freeze well because it affects its texture and flavor. The potatoes may get mushy, and the mayo separates when frozen.
Other Delicious Salads
Mom's Potato Salad
Ingredients
- 2 lbs potatoes either Golden or Russet potatoes
- 4 large eggs hard boiled
- ½ large cucumber seeded and cut into ½" chunks
- 3 large pickles cut into same size as cucumbers
- ¼ cup Pickle brine
- ¾ cup mayonaise
- salt and pepper to taste
- garnish I like green onions
Instructions
- Cook 2 lbs of potatoes. I cook until just tender. I like the skin on. Rinse the hot potatoes in cold water then just peel the skin off with my fingers. Make sure not to overcook the potatoes and lto use cold water to cool them.
- Cut into bite-sized chunks, a little smaller than an inch. It’s a personal thing, but I like the chunks to be easy to eat and a consistent size.Make sure the potatoes are cold when you assemble the salad.
- Put about ¾ of a cup of mayo in a small bowl. Drizzle in about ¼ cup of ‘pickle juice’.
- With a fork, stir/whisk until pickle juice is thoroughly mixed into the mayo. This is what contributes to the wonderful tangy taste of this potato salad.
- Make sure the cucumbers and pickles are chopped into chunks roughly the same size (that might just be a personal preference?)
- Place cut up potatoes in a bowl and add about ¾ of the prepared mayo with pickle juice. Gently stir until potatoes are well covered with the mayo dressing.
- Add pickles, cucumbers and chopped up eggs to the potato mixture. Add some salt (and pepper, if you like). Gently stir. You don’t want to be too rough or the eggs will be torn into smaller pieces.
- Garnish with something bright green. I like using green onions. Can I share something weird with you? I can’t stand raw onions. Onions are ALWAYS optional in my recipes!
Nutrition (I am not a nutritionist. These are estimates only)
Kym Houchin
Interesting! My mom's German potato salad was a very different version made with bacon and sour cream and it was served warm whenever we made schnitzel. But probably the same find memories as yours.