This delicious potato salad is a Labor Day BBQ favorite in my house. Simple, inexpensive and of course, only five ingredients. The best part? It tastes better the second day so it’s perfect for entertaining.
Anke’s German Potato Salad
2 ½ to 3 lbs Yukon gold potatoes (boiled, then peeled)
1 small red onion, minced fine
6 to 7 small POLISH dill pickles, diced small
6 to 7 tablespoons Hellman’s mayonnaise
4 teaspoons Grey Poupon
Salt and pepper to taste
- Allow potatoes to cool to room temperature and then cut into small cubes. In a large bowl, add potatoes, red onion, and pickles. Carefully fold in mayo and mustard. Potatoes should not be overly dressed but you do want to taste the mayo and mustard. Add salt and pepper gradually to your liking. Remember, mayo and mustard both have salt so use sparingly.
- Serve cold or at room temperature. Anke suggests to make it the day before; perfect for entertaining. It is a wonderful side dish for some German sausages.
Anna Francese Gass
Anna is working on a cookbook featuring recipes from around the world. She cooks with immigrants to translate their favorite and best recipes to paper for generations to come.