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Almost German Potato Salad


  • 4-5 lbs small white or red potatoes, scrubbed clean
  • 8-12 large eggs
  • Dill pickles about 3 large or 6 small cut into chunks
  • 3/4 to 1 cup Dill pickle juice
  • 1 1/2 cups Best Foods Mayo – NO LIGHT more if needed
  • Sea or Kosher salt
  • White Pepper (optional)


  1. Wash the potatoes, no need to peel or cut. Cook the potatoes in boiling water until soft, and the peels start to crack and pull away, about 45-50 minutes.

  2. Hard boil the eggs, peel and cut in to quarters.

  3. Drain the water from the potatoes, cut the potatoes into half or quarter if they are the bigger size. Place the potatoes in a large bowl.

  4. While potatoes are still hot, pour pickle juice evenly over the potatoes and salt 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.

  5. 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.
  6. Salt and pepper to taste. This salad is best served warm or at room temperature.

Recipe Notes

  • I like small potatoes,  about half the size of your fist. Not the tiny ones in the small mesh bags, but the next size. If not the larger size work!
  • I cook the potatoes until they are quite soft. When the potatoes and other ingredients are folded together, the soft potatoes mixed with the mayo will create almost a mashed potato consistency. There should still be chunks of potatoes, but they will be extra soft when combined with pickle juice and mayo. 
  • This salad may be made ahead and served chilled as well. If made ahead, check to see if the salad needs extra mayo folded in before serving, as the potatoes will absorb the mayo.