Grandma Oma's Creamy German Potato Salad

My grandma Sieghildes German potato salad, known as 'cremiger Kartoffelsalat' in German, is a popular, fool-proof addition to any get-together from backyard BBQ to indoor potluck. Packed with dill pickles, eggs, Wiener sausages, and of course, loads of potatoes, I always leave with an empty bowl. It pairs perfectly with some grilled bratwurst and crusty baguette.

Cooks Note: Cook time for potatoes will depend on size of potatoes. Larger potatoes can be cut into smaller pieces, leaving skin on, to reduce cooking time. Hengstenberg German pickles can be found at World Market, or you can use Grillos pickles. I usually order fresh Wiener sausages from a German sausage company. This salad keeps for up to 5 days in the fridge and is perfect when served as leftovers with sandwiches or on its own. This salad should not be too sour or Grandma gets mad!

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 12 servings

• 5 pounds Yukon gold potatoes or other waxy potatoes
• 5 ounces yellow onions, diced
• 7 large eggs
• 4 jarred German Wiener or Vienna sausages, sliced (see Note)
• 7 ounces pickles, such as Hengstenberg Crunchy Gherkins
• 2 cups vegetable broth or chicken broth
• 1 cup pickle juice
• 3 tablespoons white wine vinegar or apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon white sugar, or to taste
• Salt and freshly ground black pepper to taste
• 1 cup mayonnaise
• 1 tablespoon chopped parsley or as needed for garnish (optional)
• Sliced pickles for garnish (optional)

Directions

Step 1: Gather all ingredients.

Step 2: Add potatoes with skin on to a large pot; fill with enough water to cover potatoes completely. Bring to a boil, reduce heat to medium, and cook until potatoes are easily pierced with a fork, 20 to 30 minutes. Drain potatoes, but do not rinse. Peel potatoes when cool enough to handle, leaving them whole. Cover and refrigerate until ready to prepare the salad, ideally overnight.

Step 3: Heat a pot of water until boiling. Carefully drop in the cold eggs using a spoon and boil for 7 minutes and 22 seconds. Drain; pour cold water over eggs to stop the boiling process. Peel immediately under cold, running water, shells should come off easily. Let eggs cool; dice 5 eggs for salad, and cut 2 eggs into wedges for garnish; set aside.

Step 4: Meanwhile, slice potatoes 1/4-inch thick, and combine with diced onion in a large bowl. Combine diced pickles and Wiener sausages in a separate bowl.

Step 5: Stir broth, pickle juice, vinegar, and mustard together in a saucepan and bring to a boil. Add salt, pepper, and sugar to taste. Let cool slightly, then pour over potato-onion mixture and let marinate for 10 minutes.

Step 6: Fold in mayonnaise. Stir in diced egg and pickle mixture.

Step 7: Serve immediately or refrigerate until ready to serve. Garnish with egg wedges, pickle slices, and parsley before serving.

Nutrition Facts

Servings Per Recipe: 12

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.