GERMAN POTATO SALAD

This potato salad makes a delicious accompaniment to grilled steaks and sausages. It is also my favourite side to schnitzel or Frikadellen (German hamburger)

My mother-in-law’s potato salad is incredibly tasty! It is tangy and sweet with a creamy and crunchy texture. The main ingredients are tender potatoes mixed with cooked onions, apple vinegar and briny pickles. I have tried different potato salads but hers stayed my favourite. As a matter of fact, there are many regional versions of this satisfying salad. They might also differ from family to family in the same area. As we all know, recipes all over the world are usually passed on from generation to generation, very often with a twist.

The right choice of potatoes

The potato is a “cherished” staple ingredient in the German cuisine. The German cuisine boasts a rich variety of potato dishes, from succulent gratins to sweet potato noodles. So, the choice of potatoes is taken very seriously. There are so many different sorts, each with a special name.

• Waxy potatoes are considered more suitable for potato salads. They keep their shape when boiled and have a nice creamy texture when cooked.

• Starchy potatoes are generally used for making mashed potatoes or all potato dough recipes. They break down better than waxy potatoes and can be worked into a free-lump dough.

How to cook jacket potatoes

One last tip: When boiling whole potatoes in their peel, choose them roughly in the same size to make sure they cook all at the same time. Smaller potatoes will cook more quickly than larger one. If using both in the same batch, remove smaller ones earlier, and let larger ones cook longer. 

Dina Kohl

German Potato Salad

Creamy and Juicy Potato Salad

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Servings: 6 servings

Course: Salad

Cuisine: German

Ingredients Method Notes

Ingredients

  

• 1 kg waxy potatoes boiled in their skin
• 1 medium onion 150 g, finely chopped
• 150 g pickled gherkins cut in small cubes
• 125 ml water to cook the onions
• 60 ml white wine vinegar
• 60 ml sunflower oil
• 1 ¼ teaspoon salt
• ½ teaspoon sweet paprika
• ¼ teaspoon black pepper
• Fresh dill chopped (optional)

Method

 

1. Scrub the potatoes clean with paper towel, and transfer to a large pot. Add enough cold water to cover. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are done. Begin checking after 10 minutes by poking the potato with a paring knife. Potatoes are done when they are tender all the way through. The knife should easily get through, but not break the potatoes. Don’t over cook.
2. Carefully remove the potatoes into a large colander to cool a bit. Peel potatoes while still warm. While the potatoes are cooling, chop the onions and gherkins.
3. Cut potatoes in cubes and transfer to a large bowl. Sprinkle with the spices and add the gherkins. Add the onions and 125 ml cold water to a small pot. Bring to a boil and let cook, uncovered, for 2 minutes. Pour immediately (with the water) over the warm potatoes.
4. Add the oil and vinegar and toss to combine. Adjust taste if needed. Let stand for 30 minutes before serving. Taste best when lukewarm or at room temperature.

Notes

All images and text © Dina Bayoud Kohl