Prep Time:
30 mins
Cook Time:
30 mins
Cool Time:
20 mins
Total Time:
1 hr 20 mins
Servings:
12
Cook time for potatoes will depend on size of potatoes. Larger potatoes can be cut into smaller pieces, leaving skin on, to reduce cooking time.
Hengstenberg German pickles can be found at World Market, or you can use Grillo’s® pickles. I usually order fresh Wiener sausages from a German sausage company.
This salad keeps for up to 5 days in the fridge and is perfect when served as leftovers with sandwiches or on its own.
This salad should not be too sour or Grandma gets mad!
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Ingredients
Directions
Gather all ingredients.
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.
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.
Meanwhile, slice potatoes 1/4-inch thick, and combine with diced onion in a large bowl.
Combine diced pickles and Wiener sausages in a separate bowl.
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.
Serve immediately or refrigerate until ready to serve. Garnish with egg wedges, pickle slices, and parsley before serving.
Nutrition Facts (per serving)
| 338 | Calories |
| 23g | Fat |
| 24g | Carbs |
| 10g | Protein |
