Potato Salad - German Kartoffel

This German-style potato salad features hard-boiled eggs and chopped gherkin in a creamy dressing for a different and tasty version of a picnic-salad classic.

Rated 4.3 from 8 votes

5 potatoes

2 tablespoons vinegar

1/2 teaspoon white sugar

salt and ground black pepper to taste

1 onion, finely chopped

2 tablespoons pickled gherkins, chopped

1/4 cup creamy salad dressing (such as Miracle Whip®)

4 hard-boiled eggs, cut into wedges, divided

2 tablespoons chopped fresh parsley, or as desired

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 pepper together in a large bowl; add potatoes, onion, and chopped gherkin. Stir salad dressing into the mixture. Fold 3/4 the egg wedges into the mixture. Garnish with the remaining egg wedges and parsley. Cover bowl with plastic wrap and refrigerate 1 hour before serving.

Potato Salad - German Kartoffel

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