Potato Salad

How German would I be if I did not make a good potato salad? Us Germans like potatoes. We eat potatoes in all forms and variations all year round. In Asia or Latin America, you tend to eat more rice, but no here in Germany its potatoes all the way. We are not only a potato eating nation, we are also quite serious about our potatoes. There are thousands of potato varieties to choose from, and hundreds of variations of how we eat potatoes here. In the summertime we would typically have them as a salad served at every BBQ you go to, or in the winter you can make a nice hearty soup with them. At our famous Christmas Markets, you cannot walk by a stand without a rumble in your belly when you smell the famous potato fritters served with sweet apple. Absolutely to die for.


One of the reasons why Germans eat so many potatoes is not only because of the harvest and the soil here is perfect for farming potatoes, but as many dishes tend to be quite heavy and savoury with meats and sauces, the potato has a quite neutral taste that compliments the sauces and main dish quite nicely.


There are so many variations of how to make a good potato salad. I think most households would dispute that theirs is always the best. I have learned how to make my potato salad from watching my mom make it for us time after time. I think its very tasty to have as a side dish with some warm brats or I even tend to add bit to a nice summer salad, so it gives it a bit more heartiness.


I like to garnish the top of my potato salad with some soft-boiled eggs, and I have to say that no matter how many times I have brought my potato salad, the boiled eggs go away faster than you can think.


 

Potato Salad

  • 700g waxy potatoes, peeled

  • 8 large pickles, chopped

  • 2 red onions, finely diced

  • 1 cup mayonnaise

  • 1 cup pickle juice

  • Salt and pepper to taste

  • Optional: Garnish, soft boiled eggs

In a large pot add the potatoes to salted water and bring to a boil. In the meantime, in a large bowl add the chopped pickles, and onions. Once the potatoes are fully cooked remove from pot, drain and cool. Once cooled chop into medium size bites. Add the cooled potatoes to your pickles and onion mixture and add mayonnaise, and slowly add the pickle juice. If you see the salad has enough liquid stop with the pickle juice. Add salt and pepper. If your potato salad has too much liquid do not worry, the potatoes will soak in some of the liquid. Refrigerate for about half an hour and then serve. You can garnish with some soft-boiled eggs.










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