This is a simple potato salad that has been part of my family for years. It is the way my mum used to make it, and I still make it the same way today.
There is no onion and no meat in this version. We always served the salad as a side dish, usually with roast chicken, grilled sausage or hot frankfurters.
I personally prefer using pickled cucumbers, but you can also use canned cucumbers or a combination of both.
Ingredients
- 4–5 carrots
- 4–5 parsley roots
- ¼ of a large celeriac
- approximately 1 kg potatoes
- 6 eggs
- approximately 500 g pickled or canned cucumbers
- 1 can canned peas
- mayonnaise, enough to bring everything together
- salt, to taste
- pepper, to taste
How to Make Family Potato Salad
1. Cook the Vegetables
Cook the potatoes, carrots, parsley roots and celeriac until tender.
Drain and leave everything to cool completely.
2. Cook the Eggs
Hard-boil the eggs, then cool and peel them.
Set them aside until the end.
3. Cut the Vegetables
Once the vegetables have cooled, cut the potatoes, carrots, parsley roots and celeriac into small cubes.
Place everything in a large bowl.
4. Add the Cucumbers and Peas
Cut approximately 500 g of pickled or canned cucumbers into small cubes and add them to the bowl.
Drain the canned peas and add them as well.
I usually use pickled cucumbers, or sometimes half pickled and half canned cucumbers.
5. Add the Eggs
Cut the eggs into small cubes and add them at the very end.
Gently mix them into the salad.
6. Season and Add Mayonnaise
Season with salt and pepper.
Add enough mayonnaise to bring everything together and gently mix until all the ingredients are nicely combined.
I don’t use a specific amount of mayonnaise — I simply add enough to make the salad creamy without making it too heavy.
7. Chill
Cover the bowl and place the salad in the refrigerator for a few hours before serving.
It tastes even better once all the flavours have had time to come together.
My Tips
Pickled or canned cucumbers? Both work well. I personally prefer pickled cucumbers because I like the slightly sour flavour. You can also use half pickled and half canned cucumbers.
Add the eggs last. This helps keep the pieces of egg intact when mixing the salad.
Don’t add too much mayonnaise at once. Start with a smaller amount and add more if needed.
Make it ahead. This salad is perfect for making a few hours in advance or even the day before.
Frequently Asked Questions
What kind of cucumbers should I use?
You can use either pickled or canned cucumbers. I personally prefer pickled cucumbers, but a combination of both is also delicious.
Does this potato salad contain onion?
No. This family version does not contain onion.
Does this potato salad contain meat?
No. We always made the salad without meat and served it alongside the main dish.
What do you serve Family Potato Salad with?
In my family, we usually served it with roast chicken, grilled sausage or hot frankfurters.
Can I make it the day before?
Yes! It is actually a great make-ahead salad. Keep it covered in the refrigerator and serve it chilled.
How long does potato salad last in the refrigerator?
Keep it refrigerated in a covered container and enjoy it within 2–3 days for the best quality.
Serving
Serve the potato salad chilled as a side dish.
It is especially good with roast chicken, grilled sausage or hot frankfurters.
Simple, filling and full of the kind of flavours that remind me of family meals at home.
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