📝 About This Recipe
While Southern Germans swear by vinegar and broth, the Northern style is a creamy, comforting masterpiece defined by high-quality mayonnaise and a signature tang from pickled cucumbers. This version is a staple at family gatherings and harbor-side picnics, offering a rich texture balanced by the crunch of fresh apples and the saltiness of hard-boiled eggs. It is a hearty, soulful dish that tastes even better the next day after the flavors have had time to dance together.
🥗 Ingredients
The Potatoes
- 2.2 lbs Waxy Potatoes (such as Yukon Gold or Red Bliss; unpeeled)
- 1 tablespoon Salt (for boiling water)
The Creamy Dressing
- 1 cup Mayonnaise (high quality, preferably full-fat)
- 1/2 cup Sour Cream (to lighten the texture)
- 1 tablespoon German Mustard (medium-hot (Mittelscharf))
- 3-4 tablespoons Pickle Juice (reserved from the jar)
- 1 teaspoon Sugar (to balance the acidity)
- Salt and White Pepper (to taste)
The Mix-ins
- 4-5 pieces German Gherkins (finely diced)
- 3 pieces Hard-boiled Eggs (peeled and chopped)
- 1 piece Small Onion (very finely minced)
- 1 piece Tart Apple (such as Granny Smith, peeled and diced)
- 1/2 bunch Fresh Chives (finely snipped)
- 2 tablespoons Fresh Parsley (chopped)
👨🍳 Instructions
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1
Place the unpeeled potatoes in a large pot and cover with cold water. Add a tablespoon of salt.
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2
Bring to a boil, then reduce heat and simmer for 20-25 minutes until fork-tender but not falling apart. Avoid overcooking to ensure the slices hold their shape.
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3
Drain the potatoes and let them steam-dry for about 5 minutes. While still warm, peel the skins off using a small paring knife.
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4
Slice the warm potatoes into 1/4 inch thick rounds or bite-sized cubes and place them in a large mixing bowl.
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5
While the potatoes are cooling slightly, whisk together the mayonnaise, sour cream, mustard, pickle juice, sugar, salt, and white pepper in a medium bowl until smooth.
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6
Taste the dressing; it should be slightly over-seasoned as the potatoes will absorb much of the salt and tang.
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7
Finely mince the onion. If you prefer a milder onion flavor, blanch the minced onions in boiling water for 30 seconds, then drain.
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8
Dice the gherkins, apple, and hard-boiled eggs into uniform pieces to ensure a bit of everything in every bite.
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9
Add the onions, gherkins, apple, and eggs to the bowl with the potatoes.
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10
Pour the dressing over the ingredients. Using a large rubber spatula, very gently fold everything together to avoid mashing the potatoes.
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11
Cover the bowl with plastic wrap and refrigerate for at least 2-4 hours, though overnight is ideal for the best flavor development.
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12
Before serving, give it a gentle stir. If the salad seems too dry, fold in another tablespoon of mayonnaise or pickle juice.
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13
Garnish generously with fresh chives and parsley just before bringing to the table.
💡 Chef's Tips
Always use waxy potatoes; starchy ones will turn into mashed potatoes when mixed. Peeling the potatoes while they are warm allows the dressing to penetrate better, though wait for them to cool slightly before adding the mayo to prevent it from melting. For an extra depth of flavor, add a teaspoon of Maggi Seasoning or a pinch of celery salt. If the raw onion flavor is too sharp for you, sauté them in a little butter until translucent before adding them to the salad. Always use white pepper instead of black pepper to keep the appearance of the creamy dressing clean and traditional.
🍽️ Serving Suggestions
Serve alongside grilled Bratwurst or Bockwurst for the ultimate German BBQ experience. Pairs perfectly with a crispy Wiener Schnitzel and a lemon wedge. For a coastal Northern vibe, serve with 'Fischbrötchen' or fried herring fillets. Accompany with a cold German Pilsner or a crisp Riesling to cut through the richness. Great as a side for a simple dinner of Frikadellen (German meatballs).