Grandma Franz is my Aunt Diana’s Mother, who is German. She makes this delicious version of German Potato salad, which uses pickle juice instead of vinegar, and has mayo included in the dressing.
White or red potatoes, about 12-15 small
8-12 eggs
Dill pickles, about 3 large or 6 small chunked
Dill pickle juice
Best Foods Mayo – NO LIGHT ALLOWED
Salt
White Pepper
Wash the potatoes, no need to peel or cut. I like the small ones about half the size of your fist, if you can get them. Not the tiny ones in the small mesh bags, but the next size. If not the larger size work . Cook the potatoes in boiling water until soft, and the peels start to crack and pull away, about 30-45 minutes.
Hard boil the eggs, peel and cut in to quarters.
Drain the water from the potatoes, cut the potatoes in to half or quarter if they are the bigger size.
While they are still hot, pour pickle juice on top and salt the potatoes generously. I use about ½ to ¾ cup of juice. Start with ½, and see how much is absorbed. If you add too much the salad turns out soupy, instead of creamy.
Add the eggs and pickles. While still warm add the mayo, about a cup at a time, mix gently, add more mayo until desired consistency.
Salt and pepper to taste. This salad is best served warm or at room temperature.
White or red potatoes, about 12-15 small
8-12 eggs
Dill pickles, about 3 large or 6 small chunked
Dill pickle juice
Best Foods Mayo – NO LIGHT ALLOWED
Salt
White Pepper
Wash the potatoes, no need to peel or cut. I like the small ones about half the size of your fist, if you can get them. Not the tiny ones in the small mesh bags, but the next size. If not the larger size work . Cook the potatoes in boiling water until soft, and the peels start to crack and pull away, about 30-45 minutes.
Hard boil the eggs, peel and cut in to quarters.
Drain the water from the potatoes, cut the potatoes in to half or quarter if they are the bigger size.
While they are still hot, pour pickle juice on top and salt the potatoes generously. I use about ½ to ¾ cup of juice. Start with ½, and see how much is absorbed. If you add too much the salad turns out soupy, instead of creamy.
Add the eggs and pickles. While still warm add the mayo, about a cup at a time, mix gently, add more mayo until desired consistency.
Salt and pepper to taste. This salad is best served warm or at room temperature.
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