German Potato Salad
This Easy German Potato Salad is comfort food in a bowl. With simple ingredients and a creamy, tangy dressing, it’s a flavorful and satisfying side dish that everyone loves, no eggs needed!
Ingredients
For Salad:
- 600 g Potatoes
- 1 Onion
- 1 teaspoon Sugar
- ½ teaspoon Salt
- 1 tablespoon Vinegar
- 150 ml Boiled Water
- 5-6 Pickled Cucumbers
- Parsley
- Dill
For Mayonnaise:
- 50 ml Milk
- 100 ml Sunflower Oil
- 1 Garlic Clove
- ½ teaspoon Mustard
- ½ teaspoon Salt
- 1 teaspoon Vinegar
Instructions
- Boil the potatoes in water until they are fork-tender. Drain and let them cool.
- Peel and dice the potatoes.
- In a large bowl, place the boiled potatoes.
- Cut the onion into thin slices and place in a small bowl.
- Add sugar, salt, vinegar, and boiled water and let it marinate for 10-15 minutes.
- Chop the pickled cucumbers into small pieces and add to the boiled potatoes.
- Strain the onion slices and add to the boiled potatoes.
- Chop the parsley and add to the boiled potatoes.
- Chop the dill and add to the boiled potatoes.
- In a beaker, add milk, sunflower oil, and garlic clove and blend for 30 seconds.
- Add mustard, salt, and vinegar and blend until a creamy mayonnaise consistency is achieved.
- Add the prepared mayonnaise to the boiled potato. Adjust the amount according to your preference.
- Gently mix the ingredients.
- Refrigerate the potato salad for at least an hour to allow the flavors to meld.
Notes
Boiling Technique: I boil the potatoes in water until they're just tender. If they're cooked too long, they can become mushy and change the texture of the salad.
Cooling Process: I always let the boiled potatoes cool completely before mixing them with other ingredients. This way, they can soak up all the flavors without getting too mushy.
Onion Soaking: I like to soak onion slices in a mixture of sugar, salt, vinegar, and boiled water before adding them to the salad. This helps mellow out the sharpness of raw onions.
Pickled Cucumbers: I love the tangy crunch of pickled cucumbers in the salad. Just make sure to drain them well to avoid too much liquid in the salad.
Mayonnaise Consistency: To get a creamy and perfectly balanced mayonnaise, slowly add the oil while whisking gently to prevent it from separating.
Gentle Mixing: I mix the ingredients gently to keep the potatoes from getting mashed. Using a spatula or spoon works better than stirring too vigorously.
Chilling Time: I like to let the potato salad chill in the fridge for at least an hour before serving. This gives the flavors time to blend together perfectly.
Nutrition
Calories: 400kcal | Carbohydrates: 44g | Protein: 6g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 19g | Cholesterol: 2mg | Sodium: 613mg | Potassium: 1246mg | Fiber: 6g | Sugar: 10g | Vitamin A: 419IU | Vitamin C: 42mg | Calcium: 104mg | Iron: 2mg