Potato Salad—German Kartoffel

asian filipino mediterranean middle eastern region side sweet sour savory umami medium fast

Prep

18 min

Cook

52 min

Total

70 min

Ingredients (9)

5 potatoes g

2 tablespoons vinegar g

½ teaspoon white sugar g

salt and ground black pepper to taste g

1 onion, finely chopped g

2 tablespoons pickled gherkins, chopped g

¼ cup creamy salad dressing (such as Miracle Whip) g

4 hard-boiled eggs, cut into wedges, divided g

2 tablespoons chopped fresh parsley, or as desired g

Nutrition

kcal

fat

carbs

protein

Instructions

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and rinse with cold water to cool. Remove and discard potato skins. Slice potatoes.

Whisk vinegar, sugar, salt, and black pepper together in a large bowl; add potatoes, onion, and chopped gherkins. Stir in salad dressing; fold 3/4 egg wedges into salad. Garnish with remaining egg wedges and parsley. Cover bowl with plastic wrap; refrigerate before serving, 1 hour.