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German Potato Salad with Eggs and Pickles
Emily

German Potato Salad

This authentic German Potato Salad combines tender potatoes, pickles, eggs, and onions with a creamy mustard-mayo dressing. A hearty and flavorful side dish perfect for barbecues, picnics, or family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Fresh and filling salads
Cuisine: German
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds potatoes
  • 0.5 cup chicken or beef broth
  • 6 large eggs, boiled
  • 4 pickles, diced
  • 1-2 large green onions or 1 small white onion, chopped
  • 3 tbsp mayonnaise
  • 1 tbsp mustard
  • 1 tsp dried parsley or a bunch of chopped fresh parsley
  • 0.5 tsp salt
  • 0.25 tsp pepper
  • 0.25 tsp sweet paprika

Equipment

  • Large pot
  • salad bowl
  • Small mixing bowl
  • knife and cutting board
  • Mixing spoon

Method
 

  1. Wash the potatoes and place them in a large pot. Cover with water and bring to a boil. Cook the potatoes until a fork goes through them, but they are still firm. Remove from the water and peel while still warm.
  2. Slice the potatoes into ⅛ inch thick slices. Pour hot chicken or beef broth over the potatoes and allow them to cool for at least two hours or overnight.
  3. Boil the eggs, peel, and chop them. Dice the pickles, onion, and parsley if using fresh.
  4. In a large salad bowl, combine the cooled potatoes, chopped onions, eggs, and fresh parsley.
  5. In a small bowl, mix together mayonnaise, mustard, salt, pepper, paprika, and dried parsley (if using).
  6. Pour the dressing over the potato mixture and gently mix until all ingredients are well combined.
  7. Serve chilled and enjoy!

Notes

For extra flavor, use beef broth for a richer taste. Let the potatoes absorb the broth overnight for best results. Fresh parsley adds brightness, but dried works too. Serve well chilled for maximum flavor.