This quick and easy potato salad recipe can be made from scratch within 30 minutes! Tastes delicious hot, warm, or cold!
We love potato salad. I don't like the traditional way of making it. It would take "forever". First, boil the potatoes. Cool. Peel. Slice. Prepare and gently mix in dressing.
I needed something easier and quicker. I needed something that tasted great hot, warm, or cold. It needed to taste like a traditional German potato salad!
You'll love the method below. This really quick and easy potato salad recipe has it all. It's tasty; it's quick; it's traditional; and, oh, so German! Raw potatoes to finished salad in less than 30 minutes! That's almost a MIRACLE!
The secret is in cutting the washed, unpeeled, raw potatoes into cubes - the size you want them in the salad. Boil them until just tender - DO NOT OVERCOOK! Meanwhile, make dressing and put into serving bowl. Add cooked, drained potato cubes. Stir. Enjoy!
Be careful when boiling potatoes, because they foam. You are losing some of the nutrients by cooking cut-up potatoes. That happens anytime you cook cut vegetables. So, don't throw out the cooking water - refrigerate and save for soups. Potato cooking water is especially good for as liquid in gravies.
Easy Potato Salad Recipe
Ingredients:
approx. 3 lb. potatoes, cut up, approx. 8 cups
1 tsp. salt
1 cup mayonnaise
1/2 cup liquid from dill pickles
1/4 to 1 small onion, chopped (amount is your preference)
3 - 4 dill pickles, chopped (more or less to taste)
salt and pepper to season, dill weed to season
Instructions:
Wash and cut up unpeeled potatoes. Put in pot with hot water, 1 tsp. salt, and bring to boil. Watch that it doesn't boil over (it foams).
Boil potatoes for about 10 minutes, until just tender. DO NOT OVERCOOK. Meanwhile, in serving bowl, add mayonnaise and pickle juice. Whisk until smooth.
Add chopped onion and dill pickle to dressing.
Drain potatoes when tender (save cooking water is desired, see above). Add to dressing in serving bowl. Mix gently.
Season with extra salt, pepper, and dill weed.
Serve hot, warm, or cold. The longer you let it stand, the more flavor is developed, but it does taste great immediately.
Ingredients:
