Kartoffelsalat (German Potato Salad – Northern Style)
Recipe by Malte Benfeldt
Due to its heavy reliance on mayonnaise, this classic and simple recipe from Northern Germany, where I grew up, is not exactly low on calories. And, well, it’s not what you would consider haute cuisine. However, it makes for a pretty good hangover cure, which I have come to appreciate working (and drinking) at WagArb. It is best served with Wiener Würstchen (parboiled sausages) and a cold beer.
Course: Insalate e antipastiCuisine: GermanDifficulty: Easy
Servings
+
-
3
servingsPrep time
15
minutesCooking time
0
minutesTotal time
15
minutesIngredients
700 g 700 potatoes, cooked, peeled and sliced
3 3 eggs, hard-boiled and sliced
1 1 onion, diced
1 1 apple, diced
1 1 bundle of celery, diced
3 3 pickles
100 g 100 mayonnaise
120 g 120 cream (heavy)
60 ml 60 pickle water
2 tbsp 2 herb vinegar
Directions
- Cook and peel the potatoes a day before and let them rest overnight.
- Hard-boil the eggs and prepare the vegetables.
- For the sauce, mix mayonnaise, cream, pickle water and vinegar in a bowl. Spice up with salt, sugar and pepper to your liking before adding the vegetables to the sauce.
- Carefully stir the sauce into the potatoes and eggs.
- Let it rest for an hour before serving.
Equipment
- Large mixing bowl
- Saucepan
- Sharp knife
Notes
- Plan ahead: the potatoes are cooked and peeled a day in advance, and the finished salad rests for an hour before serving.
- It is best served with Wiener Würstchen (parboiled sausages) and a cold beer.