Creamy German Potato Salad (Cremiger Kartoffelsalat)

Then peel, leaving the potatoes whole, and keep cool and covered until ready to put together the salad. When ready to use, slice the potatoes into about 1/4 inch thick slices and combine them in a bowl with the small diced onion.

Boil your eggs to either medium or hard (making sure to boil a few additional eggs for garnish). Heat a pot of water until boiling. Carefully drop in the cold eggs using a spoon and boil for either 7 1/2 minutes for medium or 9 minutes for hard. Medium boiled eggs will have a waxy yolk and hard boiled eggs will have a hard yolk. Drain and pour over cold water to stop the boiling process. Peel immediately under cold, running water, so the shell comes off more easily. Let them cool and dice (I cut the eggs I use as garnish into wedges.)

Medium dice the pickles and Wiener sausages. Combine everything in a medium sized bowl.

In a medium sized pot, combine broth, pickle juice, vinegar and mustard and bring to a boil. Add salt, pepper and sugar to taste (it should not be too sour or else grandma gets mad!). Let cool slightly, then pour over potato-onion mixture and let marinate for 10 minutes. Then stir in the mayo.

Add in the diced pickles, eggs and Wieners. Serve right away or keep cool in the fridge, and garnish with more eggs, pickle slices (optional) and parsley before serving.