Description
Delightful potato salad brings German culinary traditions to your summer picnic with creamy, tangy goodness. Crisp bacon and fresh herbs elevate this classic side dish, promising a crowd-pleasing experience you’ll savor from first bite to last.
Ingredients
Scale
Main Ingredients:
- 3 pounds (1.36 kilograms) potatoes
- 6 large eggs
- 1 cup diced apple (peeled)
- 1 cup sweet pickles, chopped with juice or sweet pickle relish
Herbs and Aromatics:
- 1/3 cup thinly sliced red onion
- 2 stalks celery, sliced
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh dill, chopped
- 1 tablespoon celery seeds
Dressing and Seasonings:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon pepper, plus more to taste
- 1/4 teaspoon paprika for garnish
Instructions
- Submerge quartered potatoes in a large pot, covering with water by two inches. Season with salt.
- Bring water to a rolling boil over medium-high heat, then reduce to a gentle simmer for 10-15 minutes until potatoes are easily pierced with a fork.
- Drain potatoes and drizzle with apple cider vinegar, gently tossing to coat and allow flavors to absorb.
- Place whole eggs in a separate pot, covering with water by one inch. Add salt and vinegar to the liquid.
- Rapidly bring eggs to a boil, then immediately remove from heat, cover, and let sit for ten minutes.
- Transfer eggs to cold water bath to halt cooking process, then peel and chop into small pieces.
- Thinly slice red onion and sprinkle with lemon juice to mellow the sharp flavor.
- Finely chop dill, chives, and celery. Peel and dice apple into small cubes.
- In a mixing bowl, whisk together mayonnaise, sour cream, dijon mustard, and celery seeds until smooth.
- Incorporate chopped pickles and their juice into the creamy dressing, stirring thoroughly.
- Gently fold dressing into potatoes, ensuring even coating without breaking potato pieces.
- Carefully mix in chopped eggs, onion, apple, celery, dill, and chives.
- Dust the surface with paprika before serving for a classic, vibrant presentation.
Notes
- Potato Selection Matters: Choose waxy potatoes like Yukon Gold or red potatoes for the best texture and ability to hold their shape during cooking.
- Prevent Waterlogged Potatoes: Drain potatoes immediately after cooking and let them steam dry to avoid a soggy salad.
- Chill for Enhanced Flavor: Allow the potato salad to rest in the refrigerator for at least an hour before serving to let the flavors meld together.
- Dietary Adaptations: Swap mayonnaise with Greek yogurt or vegan mayo for a lighter, healthier version suitable for different dietary needs.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 199 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2.5 g
- Protein: 6 g
- Cholesterol: 115 mg