Family Favorite Potato Salad! (German Kartoffelsalat)
photo by BecR2400
- Ready In:
- 55mins
- Ingredients:
- 19
- Serves:
-
10
ingredients
- 8 medium russet potatoes, scrubbed but not peeled
- 1⁄2 cup white onion, finely chopped
- 1 apple, chopped
- 2 stalks celery & leaves, very thinly sliced
- 4 dill pickles, chopped
- 1 tablespoon sweet pickle relish, heaping
- 2 teaspoons sugar
- 1 tablespoon cider vinegar
- 1 tablespoon pickle juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoons yellow mustard (such as French's)
- 1 cup mayonnaise (such as Hellman's or Best Foods)
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon ground black pepper
- 2 tablespoons parsley, finely chopped, divided use
- 5 hardboiled egg, divided use
- fresh tomato, slices for garnish (or grape tomatoes or cherry tomatoes)
- fresh torn lettuce leaf, for garnish
- paprika, for garnish
directions
- In a large covered pot, bring potatoes to a boil in enough salted water to cover by at least 1 inch. Lower heat to a simmer, and cook about 25-30 minutes or until potatoes are tender when pierced with a fork, but still firm. (Cooking time will vary according to the size and freshness of the potatoes).
- Drain potatoes in colander, and briefly run cold water over the potatoes. Transfer drained potatoes back into the empty covered pot and set on a very low flame for just a minute or two, being careful not to scorch them. This will help to dry the potatoes and to ensure that they are not wet or soggy. Return potatoes to colander, and let them cool to the touch.
- Peel and then slice the potatoes into one inch pieces.
- In a large bowl, stir together the onions, apples, celery, dill pickles, sweet relish, and one tablespoon of the chopped parsley.
- In a separate bowl, whisk together the sugar, vinegar, pickle juice, olive oil, mustard, mayonnaise, and the salt and pepper. Pour over the onion mixture, stirring well to coat evenly.
- Add the potatoes and 3 chopped hardboiled eggs. Fold and stir gently to combine. Transfer to a wide and shallow serving dish.
- Garnish with 2 quartered hardboiled eggs, tomato slices, and the torn lettuce. Sprinkle with remaining parsley and the paprika.
- Cover and keep refrigerated until serving time.
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Reviews
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This recipe was a Christmas miracle in our house. I've NEVER made a successful potato salad, although I'm a reasonably competent cook. I made this for our Christmas Eve dinner, and we were all blown away by how delicious it tastes. It does make a lot, so I'll probably make a half a recipe for our family of 3 if I am making it just for us. I used a golden delicious apple and vidalia onion. I also used a very high quality olive oil that I reserve only for making dressings or for dipping bread. I wouldn't change a thing about this. The only issue I had was that I think I may have overcooked my potatoes slightly. They held together OK, but I had to be very careful when mixing this. This is not an issue with the recipe - just one of the problems that always plagues me when trying to make potato salad. Thank you for saving my family from a lifetime of deli purchased potato salads!
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Thumbs up to your mother and grandmother. I LOVE potato salad and finally, after many years of attempting to create the perfect recipe, I have found the KEEPER. My only extra additon are radishes but other than that, it is the BEST. Trouble is, I ate half of it, so the rest of the crew have to have smaller portions p.m. Oh well, hahaha---the cook is allowed to sample. Thanx alot.
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after viewing this recipe and the beautiful photo I had to try it right away and I was not dissapointed, this is a wonderful potato salad with flavors that blend together very well, I did make a few amount adjustments and used red potatoes, I have it chilling in my fridge to serve later and I just cannot keep my spoon out of the bowl, thank you for sharing your wonderful recipe Becky this is one I will make again soon!
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RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>