Make Ahead

Oma's Potato Salad

May 24, 2010
3 Ratings
  • Serves 4
Author Notes

This recipe is based on a simple potato salad I learned from my ex mother in law. Sometimes I will add diced beets in addition to the potatoes. - Zahirah —Holly

Test Kitchen Notes

Oma's potato salad is classic, delicious and fantastically frill-free. Use any kind of potatoes you like. I preferred little red ones to add some color. Leave those skins on. It's easier, tastier and healthier. The magic of this recipe lies in the eggs. An entire table of recipe testers commented on how much they liked the eggs in the salad. The lemon brings a refreshing tang, and a healthy dose of salt highlights the flavors. Oma's is an timeless crowd-pleaser! - CatherineJagers —The Editors

What You'll Need
  • 8 Medium potatoes
  • 6 Eggs
  • 5 Lemons, juiced
  • 1 bunch Fresh parsley, finely chopped
  • 1/2 Yellow onion, finely diced
  • Olive oil
  • Sea salt, to taste
  1. Juice lemons and finely chop parsley, set aside both.
  2. Finely dice onion, and add to the lemon juice.
  3. Boil eggs, set aside to cool.
  4. Boil or steam potatoes in lightly salted water, then set aside to cool. I do not peel potatoes because I like the skin, but if you don't, try to peel them when they're still hot, without burning yourself.
  5. Separate yolks from egg whites. Dice egg whites, and set aside. Mash yolks, adding a drizzle of olive oil to make a paste, then add mixture to the lemon juice. Add parsley.
  6. Once potatoes have cooled, dice them. Add egg whites. Drizzle olive oil over both, and mix. Pour lemon juice-yolk dressing on top, and mix well. Enjoy!

See what other Food52ers are saying.

  • lapadia
  • Holly
  • dymnyno
  • eu.ifrit

6 Reviews

eu.ifrit July 29, 2011
If I'm short of lemon, can I add some vinager?

Good recipe, anyway ;) Thanks for sharing (and thanks to for bringing me here)

Holly July 30, 2011
Sorry for the late reply on this! Definitely give vinegar a try. I haven't used it in this recipe, so I'd love to hear the feedback on how that works for you. I'm sure it will be great. Thanks!
lapadia December 2, 2010
The lemon in your recipe is speaking to it!
Holly December 2, 2010
The lemon is the adds a light and fresh touch to what can sometimes be a heavy dish.
Holly May 25, 2010
Any kind. I started using this recipe when I was living in a rural area of Mexico, so potatoes were just potatoes, whatever was available. There wasn't a choice. And now I'm living in Argentina, so I get whatever potatoes my organic farm has at the moment.
dymnyno May 24, 2010
What kind of potatoes do you use?