Aunt Di’s Almost German Potato Salad is the best potato salad you’ll ever eat. Bold statement, right? But true. I’ve never eaten another potato salad that compares to this one!
Grandma Franz is my Aunt Diana’s mother. I remember when my Uncle Mike, Aunt Di, their kids and the Grandparents Franz came to visit my family in Washington. I was about 14 years old. They were astounded at the amount of blackberries that grew right at the bottom of our driveway. And- that they were FREE! Hi there. In Washington state, we think of blackberries as weeds.
Grandma and Grandpa Franz would get up early every morning and pick and pick and pick. They picked so many berries, that Uncle Mike complained he couldn’t use the bathroom on the motorhome all the way back to Utah, because it was filled with coolers and buckets full of berries! Anyway, Grandma Franz and Aunt Di make this delicious version of German Potato salad, which uses pickle juice instead of vinegar, and has mayo in the dressing. It’s soooo simple. And so delicious. The last potato salad recipe you’ll ever need.
Aunt Di’s Almost German Potato Salad
- White or red potatoes about 12-15 small
- 8-12 eggs
- Dill pickles about 3 large or 6 small chunked
- Dill pickle juice
- Best Foods Mayo – NO LIGHT ALLOWED
- White Pepper
Wash the potatoes, no need to peel or cut. I like the small ones about half the size of your fist, if you can get them. Not the tiny ones in the small mesh bags, but the next size. If not the larger size work . Cook the potatoes in boiling water until soft, and the peels start to crack and pull away, about 45-50 minutes.
Hard boil the eggs, peel and cut in to quarters.
Drain the water from the potatoes, cut the potatoes into half or quarter if they are the bigger size. While they are still hot, pour pickle juice on top and salt the potatoes generously.
I use about ½ to ¾ cup of juice. Start with ½, and see how much is absorbed. If you add too much, the salad turns out soupy- instead of creamy.
Add the eggs and pickles. While still warm add the mayo, about a cup at a time, mix gently, add more mayo until desired consistency.
Salt and pepper to taste. This salad is best served warm or at room temperature.