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Potato Salad

While over in Germany last year Farmer Kurt stopped by the home of one or our International Students.  He was served this potato salad.  The recipe came with ingredients and not much in the way of measurements so here is our version.

We served this at Customer Appreciation Weekend.

Potato Salad 

1 bowl of potatoes 2-2 1/2 lbs (best are red skin potatoes)

You have to cook them in salted water until they are fork tender. Pour out the hot water.

Add cold water to the pan, allow the potatoes to cool completely, drain.  Peel the skin off, then cut the potatoes into small pieces. When the potatoes are cooled and cut you add:

Good mayonnaise about1/2 cup

Sour cream about ¼ cup


Ground black pepper

1 Tablespoon of mustard we used golden mustard

6 hard cooked eggs cut in small pieces

Sweet gherkins cut in tiny pieces

A little juice from the sweet gherkins, about ¼ cup.

Mix together gently.


Prepare the salad ahead of time.  Refrigerate until serving time.  Taste the potatoes at that point where you may need to add some additional mayonnaise, sour cream and salt and pepper.

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