Simple German Potato Salad

5 from 1 vote

This recipe omits the mayonnaise, that you find in a traditional potato salad this is why it is considered a German Potato Salad

If you can boil water, you can make potato salad. I was taught how to make the best potato salads by my stepmother. She had 8 kids and when she was invited to a BBQ or party with all her children, she knew she had to show up with a huge bowl of something and potatoes are inexpensive to purchase. I have cut the amount for this salad in half, here’s what you need for ingredients.

Cook Time45

Cut and Assemble15

Total Time1

Servings:

Calories: 153kcal

Ingredients

6 Potatoes skin on, I used Yukon Gold but Red Bliss are also good in this recipe
2 Eggs Hard Boiled
2 Celery Stalks chopped
1/2 Cup Onion chopped
1/3 Cup Green Bell Pepper chopped
1/4 Cup Fresh Parsley or 1 Tablespoon of Dried
1/4 Cup Vinegar
1/4 Cup Olive Oil
1/2 Teaspoon Dry Mustard
1/4 Teaspoon Paprika
1/4 Teaspoon Salt
1/4 Teaspoon Celery Salt

Instructions

Gather your ingredients
Put the whole potatoes in a large pot and cover them with water.
Set the heat to high and let them boil uncovered until very tender, (this could take as long as 45 minutes depending on the size of your potatoes).
When the water is boiling add in the two eggs whole and in the shell. Set a timer on the stove for 13 minutes. When the timer goes off pull the hardboiled eggs out with a slotted spoon and drop them into a cold ice bath (this makes them easy to peel).
If your water is boiling below the level of the potatoes, add more.
While your potatoes are boiling and the eggs are cooling, chop your vegetables and measure out the dry spices, add them all to a bowl and set aside.
When the eggs are cool to the touch you can peel them and add them to the bowl.
Check your potatoes for doneness by pricking them with a fork. If the fork goes in each one with no resistance this means they are done. Remove them from the water and let them cool a bit.
When you can safely handle them, slice the potatoes into bite-sized cubes, leaving the skins on. Discard any tough pieces that may have has an eye or anything that looks black.
Add the potatoes to the bowl with the eggs and spices.
When you have them all in there add the olive oil and vinegar and taste. Do you want it to be more salty, spicey or sourer? Adjust in small amounts until it is exactly how you like it.

Notes

If you want a regular potato salad simple switch out the oil and vinegar for a few spoonfuls of mayonnaise. The calories and nutritional data will change.

Nutrition