Creamy German Potato Salad Recipes

OCTOBERFEST GERMAN POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add peeled and cut potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Add onions.
• In a large bowl, whisk together the mayonnaise, oil, vinegar, sugar, parsley, salt and pepper. Gently stir in the potatoes and onion. Let stand for 1 hour before serving to enhance flavors.

GERMAN POTATO SALAD (KARTOFFELSALAT)

Steps:

• Peel the boiled potatoes and cut them into small cubes. Add the cubes to a large bowl.
• Finely chop the onion (optional) and the baby dill pickles. Add them - as well as the German meat salad (click link for recipe) - to the bowl and give everything a stir. If you don't want to make German meat salad first, see the notes below.
• Peel the hard-boiled eggs and cut three of them into small cubes. Save the last one for decoration. Place the egg cubes in the bowl with the potatoes.
• In a small bowl, mix the mayo, yogurt, pickle juice, mustard, salt, and pepper. Pour the mixture over the potatoes and stir well.
• Taste the potato salad and add more spices or mayo to taste. Refrigerate the salad for at least 2 hours before serving.
• For decoration, quarter the last hard-boiled egg and place it on top of the potato salad. You can also sprinkle some chopped parsley and/or paprika on top.