German Potato Salad
A flavorful and refreshing twist on classic potato salad, packed with mustard, pickles, and fresh herbs. Perfect for any gathering!
Ingredients
Main Ingredients
- 2 pounds potatoes Use Yukon Gold or red potatoes for best texture.
- ½ cup mayonnaise Can substitute with vegan mayonnaise or Greek yogurt.
- 2 tablespoons mustard Use any variety, such as spicy or grainy for a flavor twist.
- ½ cup pickles, diced Can replace with olives or capers if preferred.
- ¼ cup red onion, finely chopped
- to taste Salt and pepper
- for garnish Fresh parsley
Instructions
Preparation
- Gather all your ingredients by peeling and dicing the potatoes, finely chopping the red onion, and dicing the pickles.
Cooking
- Boil the potatoes in salted water for about 15-20 minutes, or until tender. Once done, drain, cool, peel, and dice them.
Mixing
- In a large bowl, combine the mayonnaise, mustard, diced pickles, and chopped red onion. Mix until well combined.
- Gently fold the diced potatoes into the dressing using a spatula, being careful not to mash them.
Seasoning
- Season the salad with salt and pepper to taste.
Chilling
- Transfer the salad to a serving bowl, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes.
Serving
- Before serving, garnish with freshly chopped parsley and enjoy either cold or at room temperature.
Notes
This salad is best served chilled. You can add bacon or other ingredients for customization. Store leftovers in an airtight container for up to 3-4 days.