Prep Time::30 mins
Cook Time::30 mins
Cool Time::20 mins
Total Time:: 1 hr 20 mins
Servings::12
Ingredients
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5 pounds Yukon gold potatoes or other waxy potatoes
5 ounces yellow onions, diced
7 large eggs
4 jarred German Wiener or Vienna sausages, sliced (see Note)
7 ounces pickles, such as Hengstenberg Crunchy Gherkins
2 cups vegetable broth or chicken broth
1 cup pickle juice
3 tablespoons white wine vinegar or apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon white sugar, or to taste
salt and freshly ground black pepper to taste
1 cup mayonnaise
1 tablespoon chopped parsley or as needed for garnish (optional)
sliced pickles for garnish (optional)
Directions
Gather all ingredients.
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Add potatoes with skin on to a large pot; fill with enough water to cover potatoes completely. Bring to a boil, reduce heat to medium, and cook until potatoes are easily pierced with a fork, 20 to 30 minutes. Drain potatoes, but do not rinse. Peel potatoes when cool enough to handle, leaving them whole. Cover and refrigerate until ready to prepare the salad, ideally overnight.
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Heat a pot of water until boiling. Carefully drop in the cold eggs using a spoon and boil for 7 minutes and 22 seconds. Drain; pour cold water over eggs to stop the boiling process. Peel immediately under cold, running water, shells should come off easily. Let eggs cool; dice 5 eggs for salad, and cut 2 eggs into wedges for garnish; set aside.
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Meanwhile, slice potatoes 1/4-inch thick, and combine with diced onion in a large bowl.
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Combine diced pickles and Wiener sausages in a separate bowl.
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Stir broth, pickle juice, vinegar, and mustard together in a saucepan and bring to a boil. Add salt, pepper, and sugar to taste. Let cool slightly, then pour over potato-onion mixture and let marinate for 10 minutes. Fold in mayonnaise. Stir in diced egg and pickle mixture.
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Serve immediately or refrigerate until ready to serve. Garnish with egg wedges, pickle slices, and parsley before serving.
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