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Tired of heavy potato salad? The North German Potato Salad is a great, juicy alternative that tastes refreshing and doesn’t weigh you down. You don’t have to switch the mayonnaise for yogurt or sour cream to achieve that. In this video, learn a little potato salad hack!
Ingredients
- 1.5 kg Potatoes waxy
- 400 g Mayonnaise
- 2-5 Pickles cut into small cubes
- 1 small Onion diced
- 2-3 eggs hard boiled
- 500 ml Vegetable Broth hot
- 3 tbsp Pickle Water (from the pickle jar) or vinegar
- 3 tbsp Mustard
- pinch Sugar
- Salt
- Pepper
Chose from these additional Ingredient Options
- 4-5 Tomatoes small, cut into wedges
- ½ English Cucumber diced
- some Chives or scallions slices
- some Radish cubed or sliced
- some Parsley
- 1 Apple tart, cut into cubes or slices
- some Gouda small cubes
- some peas and carrots fully cooked
Instructions
- Boil the poatoes with their skin until cooked through but still firm.
- Drain the potatoes and cool in cold water for a few minutes (don’t let the soak!), then drain and let the potatoes cool completely.
- Remove the skins and cut into bite size slices.
- Put the potato slices in a bowl and pour the hot broth over them – let them soak for about 30 minutes.
- In a different bowl, mix the mayonnaise with cucumber water (or vinegar), sugar, mustard, some salt, and pepper.
- Add the Onions.
- Prepare the additional ingredients that you chose from the list above and prepare them (slice, cube …)
- Drain the potatoes but leave a little bit of broth (not much though).
- Add the potatoes to the mayonnaise, also the remaining ingredients and mix carefully until everything is covered in mayonnaise. Season to taste with salt, pepper, pickle juice.
- Chill in the fridge for at least 2 hours, better overnight.
- Serve with Franks, Schnitzel, fried fish, meatballs, …
- Always store in refrigerator.
