Creamy potato salad with mayonnaise

Based on 8 ratings
Christian

Christian

Test Kitchen Manager and Chef

Difficulty

Easy 👌
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-10+
1½ kg potatoes (waxy)
400 g mayonnaise
dill pickles
300 g onions
10 g parsley
10 g dill
eggs
500 ml vegetable broth
3 tbsp vinegar
3 tbsp mustard
¼ tsp pepper
¼ tsp sugar
salt
Metric
Imperial

Utensils

  • large pot
  • large bowl
  • cutting board
  • knife
  • small pot
  • slotted spoon
  • saucepan
  • whisk
  • rubber spatula

Nutrition per serving

Cal
477
Protein
8 g
Fat
37 g
Carb
27 g
  • Step 1/5

    Wash potatoes thoroughly under cold water and add to a pot of water. Salt generously, and cook over medium heat for approx. 20 min. Drain and let cool.
    • 1½ kg potatoes
    • salt
    • large pot

    Wash potatoes thoroughly under cold water and add to a pot of water. Salt generously, and cook over medium heat for approx. 20 min. Drain and let cool.

  • Step 2/5

    Peel cooled potatoes and slice thinly. Add to a bowl. Dice dill pickles and onions. Finely chop parsley and dill. Set aside.
    • dill pickles
    • 300 g onions
    • 10 g parsley
    • 10 g dill
    • large bowl
    • cutting board
    • knife

    Peel cooled potatoes and slice thinly. Add to a bowl. Dice dill pickles and onions. Finely chop parsley and dill. Set aside.

  • Step 3/5

    Add eggs to a pot of water and bring to a boil. Reduce heat to medium and cook for approx. 8 – 10 min. Drain and let cool. Peel and dice cooled eggs.
    • eggs
    • small pot
    • slotted spoon

    Add eggs to a pot of water and bring to a boil. Reduce heat to medium and cook for approx. 8 – 10 min. Drain and let cool. Peel and dice cooled eggs.

  • Step 4/5

    Add vegetable broth, vinegar, onions, mustard, salt, pepper, and sugar to a saucepan. Whisk until well combined, and bring to a boil. Let cool and pour over the potato slices. Let set for approx. 10 min.
    • 500 ml vegetable broth
    • 3 tbsp vinegar
    • 3 tbsp mustard
    • ¼ tsp pepper
    • ¼ tsp sugar
    • salt
    • saucepan
    • whisk

    Add vegetable broth, vinegar, onions, mustard, salt, pepper, and sugar to a saucepan. Whisk until well combined, and bring to a boil. Let cool and pour over the potato slices. Let set for approx. 10 min.

  • Step 5/5

    Add eggs, cucumbers, parsley, and dill to the potato salad. Mix until well combined and gently fold in mayonnaise. Mix well once more before serving. Enjoy cold or at room temperature!
    • 400 g mayonnaise
    • rubber spatula

    Add eggs, cucumbers, parsley, and dill to the potato salad. Mix until well combined and gently fold in mayonnaise. Mix well once more before serving. Enjoy cold or at room temperature!