Alex Smyth shares his German potato salad recipe

By Alex Smyth

During the summer, I always enjoy having dishes that are lighter and refreshing. One of my favourite dishes to enjoy is my family’s version of German potato salad. While traditional German potato salad is served hot in a vinegar-based sauce, my family’s take on the classic adds some mayo for added creaminess. It’s super delicious and easy to make! 

While I do enjoy the traditional style during the cooler months, when it’s hot and sunny, we always go for this hybrid recipe. The best part is you can always add other flavours you like to make it your own. Try adding a pinch of cayenne or some hot sauce for heat, or a few strips of bacon for a savoury crunch. You won’t be disappointed! 

Without further ado, here’s my family’s potato salad recipe.

Ingredients: 

-    4-6 medium potatoes 
-    2 medium eggs
-    3 pickle slices (sweet or dill, depending on preference)
-    ¼ of medium onion
-    3 tbsp mayo
-    3 tbsp white vinegar
-    3 tbsp pickle juice
-    2 tbsp oil
-    ½ tsp sugar
-    ½ tsp salt and pepper

Directions:

-    Boil skin-on whole potatoes until a fork easily pierces the centre
-    Remove potatoes from water and let cool
-    Bring 2 eggs to boil then turn off heat, let eggs cool in water before removing
-    While waiting for eggs and potatoes to cool, dice the pickles and onion
-    Once cooled, de-shell eggs and finely chop
-    Once cooled, peel and chop potatoes into 1-inch cubes
-    In a large bowl, combine the chopped potatoes, eggs, pickle and stir
-    In a smaller bowl, make the sauce by combining the mayo, white vinegar, pickle juice, oil, sugar, salt and pepper
-    Add the sauce to the dry ingredients, combine until evenly coated, and serve

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