German cuisine · Salads & Mezze

Northern German Potato Salad

Waxy potatoes with mayonnaise, pickles, apple and egg – the north's creamy version of potato salad.

Ingredients · for 6 servings

• 1 kg waxy potatoes
• 3 eggs
• 2 pickles
• 1 tart apple
• 1 onion
• 150 g mayonnaise
• 150 g yogurt
• 2 tbsp pickle brine
• 1 tsp medium-hot mustard
• 1 bunch chives
• Salt, pepper

Instructions

1. Wash the potatoes thoroughly and boil unpeeled in salted water for 20–25 min. until a knife slides in easily, then drain, let steam off briefly and peel while still warm.
2. Meanwhile hard-boil the eggs for 9 min., cool in cold water, peel and cut into small cubes.
3. Cut the cooled potatoes into 1 cm thick slices, finely dice the pickles and the peeled apple, and mince the onion very finely.
4. Stir mayonnaise, yogurt, mustard and the pickle brine smooth and season generously with salt and pepper – the dressing should taste distinctly tangy, as the potatoes absorb much of it.
5. Gently combine potatoes, pickles, apple, onion and eggs with the dressing so the slices don't break apart, and chill the salad covered for at least 2 hrs.
6. Taste again before serving, loosen with a little more yogurt if needed, and sprinkle generously with chopped chives.