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Oma German Potato Salad

Oma’s Creamy German Potato Salad

  • Author: Girl Versus Dough
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 mins
  • Yield: 6 to 8 servings 1x
  • Cuisine: German


  • 2 lbs red or Yukon gold potatoes, peeled and cut into 1/2-inch pieces
  • 4 hard-boiled eggs
  • 1/2 sweet onion, peeled and finely chopped
  • 1/2 cup mayonnaise
  • 1/2 cup light sour cream
  • 1 to 2 tablespoons white vinegar
  • 1/2 teaspoon granulated sugar
  • Salt to taste


  1. Bring a large pot of water to a boil. Add cut potatoes and boil 5 to 10 minutes until just barely fork-tender. Drain and cool to room temperature.
  2. Meanwhile, peel hard-boiled eggs and use a very sharp knife to slice eggs. Reserve slices with yolks in the center; chop remaining egg whites.
  3. In a large bowl, combine potatoes, chopped egg whites, chopped onion, mayonnaise, sour cream, 1 tablespoon vinegar (or 2 tablespoons, if desired), sugar and salt to taste. Transfer to a serving bowl and garnish top with sliced eggs. Serve immediately, or chill at least 2 hours before serving.