Grandma Omas Creamy German Potato Salad Tarifi

Malzemeler

• Ingredients 5 pounds Yukon Gold potatoes or other waxy potatoes 5 ounces yellow onions, diced7 eggs4 jarred German Wiener or Vienna sausages, sliced (see Note)7 ounces pickles, such as Hengstenberg Crunchy Gherkins2 cups vegetable broth or chicken broth1 cup pickle juice3 tablespoons white wine vinegar or apple cider vinegar1 teaspoon Dijon mustard1/2 teaspoon white sugar, or to tastesalt and freshly ground black pepper to taste1 cup mayonnaise1 tablespoon chopped parsley, or as needed for garnish (optional)sliced pickles for garnish (optional)

Hazırlanışı

1. Gather all ingredients.
2. Add potatoes with skin on to a large pot; fill with enough water to cover potatoes completely. Bring to a boil, reduce heat to medium, and cook until potatoes are easily pierced with a fork, 20 to 30 minutes. Drain potatoes, but do not rinse. Peel potatoes when cool enough to handle, leaving them whole. Cover and refrigerate until ready to prepare the salad, ideally overnight.
3. Heat a pot of water until boiling. Carefully drop in the cold eggs using a spoon and boil for 7 minutes and 22 seconds. Drain; pour cold water over eggs to stop the boiling process. Peel immediately under cold, running water, shells should come off easily. Let eggs cool; dice 5 eggs for salad, and cut 2 eggs into wedges for garnish; set aside.
4. Meanwhile, slice potatoes 1/4-inch thick, and combine with diced onion in a large bowl.
5. Combine diced pickles and Wiener sausages in a separate bowl.
6. Stir broth, pickle juice, vinegar, and mustard together in a saucepan and bring to a boil. Add salt, pepper, and sugar to taste. Let cool slightly, then pour over potato-onion mixture and let marinate for 10 minutes. Fold in mayonnaise. Stir in diced egg and pickle mixture.
7. Serve immediately or refrigerate until ready to serve. Garnish with egg wedges, pickle slices, and parsley before serving.

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