Description
Creamy potato salad blends German culinary traditions with classic comfort. Crisp potatoes, tangy dressing, and fresh herbs create a delightful side dish you’ll crave at summer gatherings.
Ingredients
Scale
Potatoes and Eggs:
- 6 medium russet potatoes, peeled and diced
- 4 large eggs, hard-boiled and chopped
Vegetables and Aromatics:
- 1/2 cup (120 ml) diced celery
- 1/4 cup (60 ml) diced red onion
Sauce and Seasonings:
- 1 cup (240 ml) mayonnaise
- 1 tablespoon (15 ml) yellow mustard
- 1 tablespoon (15 ml) sweet pickle relish
- Salt to taste
- Pepper to taste
Instructions
- Submerge whole potatoes in generously salted water, simmering for 12-15 minutes until fork-tender, ensuring they remain intact.
- Remove potatoes from boiling water, drain completely, and allow to cool to room temperature for even texture.
- Peel and dice cooled potatoes into uniform, bite-sized cubes for consistent flavor distribution.
- Hard-boil eggs, carefully chop into small, precise pieces, maintaining structural integrity.
- Finely mince celery and onion to provide crisp texture and sharp aromatic undertones.
- Create creamy dressing by whisking mayonnaise with tangy mustard, seasoning with salt and freshly ground black pepper.
- Gently fold chopped vegetables, eggs, and potatoes into dressing, ensuring gentle incorporation without mashing ingredients.
- Refrigerate salad for minimum 60 minutes, allowing flavors to meld and develop complex taste profile.
- Before serving, sprinkle paprika across surface for vibrant color and subtle smoky essence.
- Serve chilled as refreshing side dish perfect for summer gatherings or picnics.
Notes
- Opt for waxy potatoes like Yukon Gold or red potatoes, which hold their shape better and provide a creamy texture in the salad.
- Dice eggs and vegetables uniformly to ensure consistent flavor and appearance in every bite.
- Cool potatoes completely before mixing to prevent the mayonnaise from breaking down and becoming watery.
- Customize the salad by adding crispy bacon bits, chopped fresh herbs like dill or chives, or replacing mayo with Greek yogurt for a lighter version.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 470 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.2 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg