Real German Potato Salad From Brigitte Sealing

This vibrant German-style potato salad offers a refreshing twist on the classic side dish, combining creamy potatoes with the crisp sweetness of diced apples and the tangy bite of sweet pickle relish. The dressing, made with fat-free mayonnaise and spicy mustard, creates a light yet flavorful coating that clings to every bite. Hard-boiled eggs add protein and texture, while a splash of pickle juice ties the flavors together with a zesty finish. Perfect for summer picnics, barbecues, or as a hearty lunch accompaniment, this salad improves as it sits, allowing the flavors to meld beautifully. It is a crowd-pleasing dish that balances sweet, savory, and tangy notes in every spoonful.

Cooking Method: Boiling

Cuisine: German

Courses: Salads

Difficulty: Intermediate

Servings: 8

Calories: 154.0

Dietary: Gluten-free, Vegetarian

Description

This vibrant German-style potato salad offers a refreshing twist on the classic side dish, combining creamy potatoes with the crisp sweetness of diced apples and the tangy bite of sweet pickle relish. The dressing, made with fat-free mayonnaise and spicy mustard, creates a light yet flavorful coating that clings to every bite. Hard-boiled eggs add protein and texture, while a splash of pickle juice ties the flavors together with a zesty finish. Perfect for summer picnics, barbecues, or as a hearty lunch accompaniment, this salad improves as it sits, allowing the flavors to meld beautifully. It is a crowd-pleasing dish that balances sweet, savory, and tangy notes in every spoonful.

Ingredients

8 cups boiled potatoes, peeled and thinly sliced
1/2 apple peeled and diced
1/2 onion diced
4-5 tbsp fat-free mayonnaise (Miracle Whip)
1 cup sweet pickle relish
4 hard-boiled eggs diced
1 tsp spicy mustard
1/4 cup pickle juice (or 1 tbsp sugar and 1 tbsp vinegar)
to taste salt, pepper, and paprika seasoning

Directions

1
Boil potatoes until tender, then peel and slice them thinly. Allow them to cool slightly so they hold their shape.
2
Hard boil four eggs, peel them, and dice into small pieces.
3
Peel and dice half an apple, and dice half an onion.
4
In a large mixing bowl, combine the fat-free mayonnaise, sweet pickle relish, spicy mustard, and pickle juice. Whisk until smooth.
5
Add the sliced potatoes, diced apple, diced onion, and diced eggs to the dressing mixture.
6
Gently fold all ingredients together until evenly coated. Be careful not to mash the potatoes.
7
Season with salt, pepper, and paprika to taste.
8
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld.
9
Stir gently before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 154.0kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 12.0mg1%
Total Carbohydrate 34.0g12%
Dietary Fiber 4.4g18%
Sugars 1.6g
Protein 4.0g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a German Macaroni Salad variation, substitute the potatoes with 1/2 large package of cooked and cooled macaroni. Add 1 tablespoon of ketchup to the dressing for extra tang.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad tastes best after resting as the potatoes absorb the dressing.

Use waxy potatoes like Yukon Gold or Red Potatoes for best results as they hold their shape better than starchy russets.

If using fresh vinegar and sugar instead of pickle juice, dissolve the sugar completely in the vinegar before mixing with other ingredients.

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Read it online: https://www.chefs-mate.com/recipe/real-german-potato-salad-from-brigitte-sealing/