This German-style potato salad features hard-boiled eggs and chopped gherkin in a creamy dressing for a different and tasty version of a picnic-salad classic.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
241 Calories
Recipe Instructions
Step 1
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and rinse with cold water to cool. Remove and discard potato skins. Slice potatoes.
Step 2
Whisk vinegar, sugar, salt, and pepper together in a large bowl; add potatoes, onion, and chopped gherkins. Stir salad dressing into the mixture. Fold 3/4 of the egg wedges into the mixture. Garnish with the remaining egg wedges and parsley. Cover bowl with plastic wrap and refrigerate 1 hour before serving.
Ingredients
salt and ground black pepper to taste
1 onion, finely chopped
2 tablespoons vinegar
5 potatoes
2 tablespoons chopped fresh parsley, or as desired
2 tablespoons pickled gherkins, chopped
4 hard-boiled eggs, cut into wedges, divided
0.5 teaspoon white sugar
0.25 cup creamy salad dressing (such as Miracle Whip®)
