Serves 8
45 min
My German Mom's Non-German Potato Salad
Recipe GLPR11387ebe35299f
A creamy, herbaceous potato salad featuring diced potatoes, hard-boiled eggs, fresh celery, scallions, and parsley, tossed with a tangy mayo-mustard dressing. This family favorite combines the comfort of classic German salad traditions with a lighter, vegetable-forward American approach. Serve chilled as a refreshing side dish at any gathering.
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Ingredients
4 large potatoes, peeled and diced
1 cup chopped celery
1/2 cup sliced scallions
1/2 cup minced fresh parsley
3/4 teaspoon salt
Black pepper to taste
3 large hard-boiled eggs, diced
3/4 cup mayonnaise
2 1/4 tablespoons Dijon or yellow mustard
4 1/2 teaspoons fresh lemon juice
1/4 cup French salad dressing
Directions
Bring a large pot of salted water to a boil. Add the diced potatoes and cook until just tender and easily pierced with a fork, about 12–15 minutes. Drain and let cool to room temperature.
While the potatoes cool, prepare the hard-boiled eggs. If not already boiled, place eggs in a small pot of cold water, bring to a boil, then remove from heat and let sit covered for 10 minutes. Transfer to an ice bath, peel, and dice into bite-sized pieces.
In a large mixing bowl, combine the cooled potatoes, celery, scallions, parsley, and diced hard-boiled eggs.
In a small bowl, whisk together the mayonnaise, mustard, lemon juice, and French salad dressing until smooth and well combined.
Pour the dressing over the potato mixture. Add salt and pepper to taste. Gently toss until all ingredients are evenly coated.
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld and the salad to chill.
