Potato Salad

Potato Salad

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ronie mohan


This is a recipe from a German deli in New York and everyone loves it.


☆☆☆☆☆ 0 votes

15 Min
45 Min
Stove Top


  • 2-3 lb
    boiled red potatoes
  • 1 large
    finely chopped onion
  • 1/4 c
    white vinegar
  • 3/4 c
  • 1/4 c
  • 1 tsp
  • 2 Tbsp
  • few dash(es)
    white pepper

How to Make Potato Salad


  1. Microwave or boil the water, vinegar, sugar and salt. Make sure the sugar and salt are stirred well.
  2. Peel the potatoes and thinly slice. Place in a large bowl or casserole dish. Spread the 2 tbs of oil over the potatoes and gently cover all the potatoes. Gently mix in the chopped onion.
  3. Add enough boiled liquid to the potatoes and onion mixture gently covering all the potatoes. Depending on the amount of potatoes, all the liquid might not be necessary. Potato salad should be moist but not saturated. Sprinkle with white pepper.

    Can be eaten warm (German). Refrigerate and add 2 tbs mayo after cooling (American).

Printable Recipe Card

About Potato Salad

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: American

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