Description
Experience a classic German favorite with this Rhineland-style Potato Salad. Tender waxy potatoes are tossed with creamy mayonnaise, tangy mustard, pickle crunch, fresh herbs, and savory broth, finished with boiled eggs and a hint of paprika. Easy to make, naturally gluten-free, and perfect for gatherings, potlucks, or weeknight meals, this potato salad is a hearty, flavorful side or light main dish that delivers unforgettable flavor and texture in every bite.
Ingredients
Units
Scale
For the Salad
- 2 pounds waxy potatoes (such as Yukon Gold or Red Bliss)
- 6 large eggs, boiled and chopped
- 4 dill pickles, diced
- 1–2 large green onions (or 1 small white onion), sliced or diced
For the Dressing
- 1/2 cup chicken or beef broth (warm)
- 3 tablespoons mayonnaise
- 1 tablespoon mustard (German, yellow, or Dijon)
- 1 teaspoon dried parsley or 1 tablespoon fresh chopped parsley (plus more for garnish)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper
- 1/4 teaspoon sweet paprika (plus more to garnish)
Instructions
- Boil the Potatoes: Scrub the potatoes and place them in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cook until the potatoes are just fork-tender, about 15–20 minutes depending on their size. Drain and set aside to cool until just warm—this helps them absorb the dressing.
- Prepare the Dressing: While the potatoes cool, whisk together the warm chicken or beef broth, mayonnaise, mustard, parsley, salt, pepper, and 1/4 teaspoon sweet paprika in a mixing bowl. The dressing should be well emulsified, creamy, and fragrant.
- Chop the Mix-Ins: Peel and chop the boiled eggs into bite-sized pieces. Dice the pickles into small cubes and slice the green onions thinly (or finely dice the white onion). Set aside, ready to assemble.
- Slice and Combine Potatoes: Once the potatoes are cool enough to handle but still warm, peel them if desired. Slice into 1/4-inch rounds or bite-sized cubes. Transfer to a large mixing bowl. Immediately pour the dressing over the warm potatoes and gently combine to ensure they soak up the flavors.
- Add Mix-Ins and Adjust: Gently fold in the chopped eggs, diced pickles, and sliced onions. Toss lightly until all ingredients are evenly distributed and coated. Taste for seasoning and adjust salt, pepper, or mustard to your liking.
- Finish and Serve: Transfer the potato salad to a serving dish. Sprinkle with additional fresh parsley and a dusting of sweet paprika for garnish. Serve warm, at room temperature, or slightly chilled as desired.
Notes
- For vegan version, use vegan mayo and vegetable broth, omit the eggs.
- Add crumbled cooked bacon, cubed ham, or grilled sausage for extra protein.
- For a sweet-tart twist, add chopped tart apple.
- Try chives, dill, or tarragon for extra herbal notes.
- Blend in steamed cauliflower for a lower-carb option.
- Dress the potatoes while still warm to help them soak up flavor.
- Let the salad rest 30 minutes before serving for best results.
- This salad can be made ahead and keeps refrigerated up to 3 days.
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 230
- Sugar: 2g
- Sodium: 710mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 105mg