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German Potato Salad

This creamy and tangy German potato salad features waxy potatoes, mayonnaise, mustard, and a delightful crunch from pickles, making it a refreshing and budget-friendly dish perfect for gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: German
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs waxy potatoes, diced Look for Yukon Gold or red potatoes.
  • ¾ cup mayonnaise Can be substituted with Greek yogurt for lower calories.
  • 2 tbsp yellow or Dijon mustard
  • 2 tbsp vinegar (apple cider preferred) or lemon juice
  • 1 small red onion, diced
  • ¼ cup chopped cornichons or dill pickles Cornichons can be found at specialty grocery stores.
  • 2 tsp pickle juice (reserved)
  • Kosher salt and black pepper to taste
  • Chives and paprika for garnish

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil over medium-high heat.
  2. Carefully add the diced potatoes to the water, cooking for 10–12 minutes or until fork-tender but not falling apart.
  3. Drain the potatoes thoroughly and allow them to cool completely in a colander.
  4. While the potatoes cool, whisk together mayonnaise, mustard, vinegar, reserved pickle juice, red onion, cornichons, and sliced scallions in a large mixing bowl.
  5. Once the potatoes are cool, gently fold them into the mayonnaise mixture, ensuring each piece is well-coated.
  6. Season with salt and pepper to taste, adjusting as needed.
  7. For a finishing touch, garnish with chopped chives and a sprinkle of paprika.

Notes

This salad can be served chilled or at room temperature. Make-ahead tip: Prepare the dressing and chop the additives a day in advance. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.