This recipe has been passed from my Oma, to my father, to me. My Oma immigrated from Germany in the late 1920s and for a while studied under a chef in Chicago—she was proud of that. This recipe is a family favorite that will always remind me of Schmuhl family holidays and funerals. While it’s not a traditional German potato salad, where it lacks in Deutschlandic pedigree it more than makes up in flavor and texture. Serves about 15. Enjoy!
- ~3/4 jar of mayonnaise
- 1 medium onion
- 5lbs potatoes
- 10 boiled eggs
- Squirt of mustard
- Salt and pepper to taste
- Onion powder
- Garlic powder
- Minced garlic
- Boil small pieces of peeled potatoes until soft (smaller and longer means creamier)
- Drain the potatoes and dump them in a large bowl while still hot
- Dice the onion and add to the potatoes
- Stir in about 1/2 of the jar of mayonnaise
- Mix in the seasonings to taste
- Peel and dice 7 of the eggs and softly stir them in
- Let sit overnight.
- Add the rest of the mayo and season again to taste (the potatoes absorb a lot of flavor, so check and re-check)
- Slice the remaining 3 eggs and lay them out across the top of the bowl
- Sprinkle the top with paprika for color
The key to this dish is that that it always tastes better the next day. Prepare it at least a day before so that you can add more mayo and seasonings as the potatoes suck in that flavor over time. The texture and creaminess is determined both by how long you cook the potatoes and how much mayonnaise you end up adding. I generally push it past to the boundary of classic potato salad, towards mashed potatoes with good results.