Potato salad is a must-have for a summer barbecue party. I just love potato salad! This recipe has delighted many parties. Creamy, and yummy! I do not like to use mayonnaise because it is simply more durable without it (especially when it is hot outside) and tastes delicious. Instead I use vegetable broth and a homemade sour cream sauce. The broth makes the salad juicy and it is not so sticky.
The broth can be easily made at home. Just cook some soup vegetables in a little water, add a few tablespoons of olive oil – there you have some good, homemade, vegetable broth.
The sour cream sauce is supper yummy; it looks like mayonnaise, but it’s not. By the way, sour cream also can be made at home without additives, see here how to make sour cream.
All amounts in the recipe are guidelines, depending on your taste. Some like more onions, others more eggs – make it the way you like it. This is how we like it :). If I make potato salad, I usually make lots. It is just so good and the leftovers are great too. But you can easily divide the amount in half. Enjoy!
- 14 potatoes (medium size)
- 7 pickles
- 7 hard boiled eggs
- ⅕ - 1 onion (I prefer red)
- Fresh herbs
- Half to whole cup vegetable broth
- 1 cup sour cream (crème fraîche)
- Half cup juice from pickled cucumbers
- Salt and pepper to taste
- Wash the potatoes, cook, peel, and chop.
- Pour hot broth over the potatoes and stir well. The broth makes the salad juicy and it is not so sticky.
- Finely chop the cucumbers, onions, and herbs and add to the salad.
- Peel the eggs and divide in half. Separate the egg yolk and the egg white.
- Cut the egg white into small pieces and add to the salad.
- Mix the egg yolks and the juice from the pickled cucumbers in a food processor, you can do it with a fork too, it has to become a creamy mass.
- Mix the sour cream with the egg yolk mass creating a sauce, add spices.
- Pour the sauce over the salad, mix everything together.
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I love to add sour cream to potato salad, too. In my area, most people use lots of mustard in their potato salad. I’m not a fan. I sometimes garnish with crumbled bacon and chives. Pinning your recipe! It looks so good!
Interesting how every area has its own recipes. Thank you for pinning!
Funny, yesterday I had a desire for potato salad. Of course I did not have all the ingredients on hand so skipped it. This looks real good!
Hope you can make some potato salad soon.
Oh, that looks so yummy! I love potato salad – I’ll bet I would like this version a lot!
For a potato salad lover this could be a delight!
We love potato salad at our house too. It isn’t served very often because it is so labor intensive but I too make a lot when I do make it.
I like the idea of using the vegetable broth! That sounds yummy!
Pinning your recipe so we can give it a try.
Hope you will like it. The vegetable broth does make a difference.
We’ve always used mustard & pickle juice in our potato salad, but this is an incredible spin! I’ve never thought about adding broth to it. In fact, sour cream is the perfect pairing with potatoes – thank you for this recipe! I’m definitely going to make it at our next BBQ.
That will be fun! You see and I have never used mustard in my potato salad.
Awesome recipe! A definite must for summer, and I love that it doesn’t use mayo. PINNED!
~Lorelai
Yeah, I am not a fan of Mayo. Thank you for pinning.
I’m trying this recipe this week, as we have an overabundance of all the ingredients EXCEPT the potatoes and warm weather coming soon.
But my daughter is a chef and total zealot on food safety. She would fuss at me if I didn’t point out that this is not any safer, or just a hair’s breath safer, in hot weather that using mayonnaise. It’s the eggs in mayo that make it so very prone to salmonella, and your recipes use a lot more eggs any mayo would contain. Hard boiling them does help, a smiggin. Adding a dairy product, sour cream, also prone to bacterial growth, negates that.
FYI: mustard added is typical for German style potato salads. I like it, but my husband doesn’t like the dense heavy flavors of German cuisine.