Creamy Dill German Potato Salad
Oma's creamy dill German potato salad made with dill picklesand a mayonnaise and Greek yogurt dressing goes well with grilled German bratwurst or knockwurst.
Ingredients
Method
- Add potatoes to a large pot and cover with salted water. Bring to a boil over medium-high heat. Reduce heat to medium-low, and cook until easily pierced with a fork but still firm, 15 to 25 minutes. Drain potatoes, and set aside to cool.
- Meanwhile, whisk the mayonnaise, yogurt, pickle brine, and Dijon mustard together in a large bowl until well blended. Peel and roughly chop 2 of the hard boiled eggs. Stir in chopped eggs, onion, and pickles.
- When potatoes are cool enough to handle, peel and cut them into bite-sized pieces. Add potatoes to the bowl with the dressing, and gently toss to coat evenly.
- Season to taste with salt and pepper, and slice the remaining hard boiled egg for a garnish on the potato salad. May be served immediately or chilled in the fridge.
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