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    Home » Easy Recipes » Appetizers

    My Mom's German Potato Salad

    Published: Jun 17, 2017 · Modified: Jan 18, 2023 by Susan Moncrieff · This post may contain affiliate links · 1 Comment

    Jump to Recipe

    I was out for lunch with a girlfriend recently, and one of the sides offered was potato salad. Geez, it's been a long time since I had potato salad! I guess it's because of the whole low carb craze. It seems almost evil to eat potatoes. Especially in public. And in something called a salad!

    Although I did enjoy the potato salad, it was a little lacking. It wasn't like the salad my Mom made.

    This is my recreation of my Mom's salad. Look at the eggs and the pickles and the cucumber in there! So much flavor and texture. Yum!

    german potato salad

    For some strange reason, my Mom made her potato salad whenever we had turkey. I didn't know that wasn't normal for years! And, she made so much we were eating it for a whole week (but thoroughly enjoying it). Batches were huge and always started with 10 lbs of potatoes. I think if my Mom would have figured out that a nice small batch, starting with 2-3 lbs of potatoes would be a lot less work, maybe she would have made it more often.

    What was so special about my Mom's potato salad?   It was the flavor. t had a little extra tang.   And, the texture. With cucumbers and pickles in it, it had that extra crunch.

    Just a quick note. If you want to print this recipe, I have added a printable version closer to the bottom. Use that if you don't want the recipe to be 6 pages long!

    Ingredients

    2 lbs of Potatoes (about 5 med. sized potatoes)
    4 hard-boiled large eggs
    ½ of a seeded cucumber cut into ½ inch chunks
    3 large pickles - cut roughly into the same size as the cucumbers
    Pickle 'juice'
    4 hardboiled eggs (cooled)
    ½ to ¾ cup mayo.
    salt and pepper to taste
    garnish (I like green onions)

    Directions

    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. Make sure not to overcook the potatoes and to use cold water to cool them.

    Cut into chunks that are bite-sized. A little smaller than an inch. It's a personal thing, I like the chunks to be easy to eat, and 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'

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    German potato salad

    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?)

    german potato salad

    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.

    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.

    german potato salad

    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!

    My Mom’s German Potato Salad

    A creamy but crunchy potato salad.  An old family recipe full of flavor.
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    cooling time in fridge: 1 hour hour
    Servings: 8
    Calories: 229cal
    Author: Susan Moncrieff

    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 juice
    • ½ 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 chunks that are bite sized. A little smaller than an inch. It’s a personal thing, 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

    Serving: 1g | Calories: 229cal | Carbohydrates: 22g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 99mg | Sodium: 652mg | Potassium: 595mg | Fiber: 3g | Sugar: 2g | Vitamin A: 252IU | Vitamin C: 24mg | Calcium: 59mg | Iron: 2mg

    German Potato Salad

    And, as I made this, I decided not to feel guilty for enjoying this potato salad. Everything in moderation, right? Plus, almost half is made up of egg, cucumber, and pickle. It's not all potato!

    Other Favorite Salads from this Website!

    Creamy Dill Pickle Pasta Salad

    Pasta Bar - Make your own salad

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    1. Kym Houchin

      June 18, 2017 at 10:24 am

      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.

      Reply

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    I'm Susan Moncrieff! I love sharing easy recipes, especially those that take less than 30 minutes and have less than 5 ingredients. I'm passionate about gardening and creating flower planters. My home is 100 years old and sometimes you will see it in my posts! It was a true fixer upper and I love it!

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