Description
This is my version of both my mother's and german grandmother's potato salad. A family favorite that is a requirement at all gatherings! I hope you enjoy.
Ingredients
- Russet Potatoes
- White Onion
- Apple
- Celery & Leaves
- Dill Pickles
- Sweet Pickle Relish
- Sugar
- Cider Vinegar
- Pickle Juice
- Extra Virgin Olive Oil
- Yellow Mustard
- Mayonnaise
- Kosher Salt
- Ground Black Pepper
- Parsley
- Hardboiled Egg
- Fresh Tomato
- Lettuce Leaf
- Paprika
Instructions
- In a large covered pot, bring potatoes to a boil in enough salted water to cover by at least 1 inch
- Lower heat to a simmer, and cook about 25-30 minutes or until potatoes are tender when pierced with a fork, but still firm
- Drain potatoes in colander, and briefly run cold water over the potatoes
- Transfer drained potatoes back into the empty covered pot and set on a very low flame for just a minute or two, being careful not to scorch them
- This will help to dry the potatoes and to ensure that they are not wet or soggy
- Return potatoes to colander, and let them cool to the touch
- Peel and then slice the potatoes into one inch pieces
- In a large bowl, stir together the onions, apples, celery, dill pickles, sweet relish, and one tablespoon of the chopped parsley
- In a separate bowl, whisk together the sugar, vinegar, pickle juice, olive oil, mustard, mayonnaise, and the salt and pepper
- Pour over the onion mixture, stirring well to coat evenly
- Add the potatoes and 3 chopped hardboiled eggs
- Fold and stir gently to combine
- Transfer to a wide and shallow serving dish
- Garnish with 2 quartered hardboiled eggs, tomato slices, and the torn lettuce
- Sprinkle with remaining parsley and the paprika
- Cover and keep refrigerated until serving time