German Potato Salad
A creamy, tangy potato salad featuring tender potatoes, crunchy pickles, and red onion, perfect for any occasion.
Ingredients
Main Ingredients
- 2 pounds potatoes Yukon Gold or Red potatoes are ideal.
- 1/2 cup mayonnaise Can substitute with Greek yogurt for a lighter option.
- 2 tablespoons mustard Dijon or honey mustard can be used for variation.
- 1/2 cup pickles, diced Can substitute with capers or olives.
- 1/4 cup red onion, finely chopped Shallots can also be used for milder flavor.
- to taste Salt and pepper Adjust according to personal preference.
- Fresh parsley, for garnish Enhances flavor and presentation.
Instructions
Preparation
- Gather all your ingredients. Peel and dice the potatoes uniformly.
- Finely chop the red onion and dice the pickles.
Cooking
- Boil the diced potatoes in salted water for about 15-20 minutes, or until tender but not mushy.
- Check for doneness by piercing with a fork.
Assembly
- Drain and allow the potatoes to cool, then dice them into bite-sized pieces.
- Mix together the mayonnaise, mustard, diced pickles, and chopped red onion in a large bowl.
- Fold in the cooled, diced potatoes gently.
- Season with salt and pepper to taste.
- Transfer to a serving bowl and chill in the refrigerator for at least 30 minutes.
- Garnish with fresh parsley before serving.
Notes
Store in an airtight container in the fridge for up to 5 days. Best enjoyed cold.