There are several variances of potato salad in Germany. This is the one I grew up with and which I like the most. You can find the Bavarian version with vinaigrette here.

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All of them are made quickly. This one is made with mayonnaise, bologna (I use beef), onion, pickle juice, and pickles.

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The trick to a perfect German potato salad, whether it is the one with vinaigrette or mayo, is to boil the potatoes with their skin on. You will need the kind that does not turn into mashed potatoes just by cooking. Once they are cooked, strain and let them sit for about 15 minutes.

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It is best to peel them while they are hot. The skin comes right off. I use a clean kitchen towel to avoid burning my hands.

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What you need:

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1 + 1/2 cup / 300gr mayonnaise

8 slices bologna - I used beef

5 small pickled cucumbers - e.g. cornichons - diced

2 tbl spoon pickled cucumber juice

1 large onion - diced

2 lbs potatoes / medium to large ones - 

 

pepper & salt to taste

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How to prepare:

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Boil potatoes in hot water for about 20 - 25 minutes. I use a knife test - if a kitchen knifes cuts easily into a potato they are done.

The potato texture is different, and I believe better, when you prepare them like that.

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Strain the potatoes and let them sit for about 15 minutes. Careful they will still be hot. Now peel the potatoes. I use a lean kitchen towel to hold them in one hand. I scrape with a sharp kitchen knife over the potato surface. The skin will come right off.

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Cut the potatoes into bite size pieces and put them into your serving bowl.

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Finely dice the onion and pickled cucumbers; dice the bologna slices.

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In a large mixing bowl mix mayonnaise, onion, pickled cucumbers, pickle juice and bologna together. Add potatoes and carefully mix until well combined.

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Enjoy!

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