This is my Mom's fabulous potato salad. What I have always loved about it is there is a lot of delicious other stuff in it. 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 that came from the pickles. And, the addition of 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. There is just a little bit of chopping, and then 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
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 to boil potatoes - Boil potatoes that are the same size so they are finished cooking at the same time. It's ok to cut large ones in half. Make sure there is at least an inch of water above the potatoes. Add potatoes into cold salted water to start. Use a fork or a knife to test if the potatoes are tender (done).
Make sure not to overcook the potatoes and to use cold water to cool them once they are cooked. Peel the skin off with your fingers or also use a knife to assist.
Cut into bite-sized chunks. A little smaller than an inch. It's a personal thing, I like the chunks to be easy to eat, and a consistent size.
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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 brine and mix well.
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.
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.
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. The bowl should be well-wrapped with plastic wrap (or something similar). A sealed container also works well.
Potato salad does not freeze well because the texture and flavor are affected. The potatoes may get mushy and the mayo. seperates when frozen.
Other Delicious Salads
My Mom’s German 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 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
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.