It’s that time of year…graduation parties! This past weekend I was lucky enough to go to a dear friend’s graduation from Liberty High School.(Congrats Zoe!)

Her mother, April, is a dear friend and just happens to be a wonderful cook. She made all of the summer salads for Zoe’s party from scratch, and when she told me the potato salad was her German mother’s recipe, I just had to get it for all of you! (My family also has German roots).

This isn’t your conventional German potato salad with vinegar and bacon. This one gives the addition of pickle juice and the tang will keep you coming back for more. A lot of this recipe is to taste (the best ones always are), so be sure to taste as you go along.

For April’s Potato Salad you will need:

- (1) 5 pound bag Russet potatoes

- 1 small yellow onion

- 1 1/2 cups Mayo

- 1 tablespoon yellow mustard

- 3 hardboiled eggs peeled and chopped

- 1/2 jar dill pickles diced

- 2 tablespoons pickle juice

- Salt and pepper to taste  

April begins by boiling the potatoes roughly 20 minutes or so until cooked. While they’re boiling, chop a small onion and place in the bottom of a bowl. Pour the hot potatoes over top and let sit. Once the potatoes and the onion have cooled down, place them in the fridge overnight.

The next day, combine the potatoes/onion with your Mayo, mustard, eggs, dill pickles, pickle juice, and salt and pepper!

Garnish with paprika and tell me how you like it! This will be a summer party staple.