Kartoffelsalat mit Mayonnaise

Name: Kartoffelsalat mit Mayonnaise
Cook time: 85 min
Total time: 85 min
Yield: 4 servings
Cuisine: German
Ingredients: 800g Waxy Potatoes; 200g Mayonnaise; 4 Pickles, Gewürzgurken, diced; 3 tbsp Pickle Brine, from the jar; 1 medium Tart Apple, diced; 1 small Onion, finely chopped; 3 Egg (Hard-Boiled)s, sliced; 1 tsp Mild Mustard; 1 tsp Sugar; 1 tsp Salt, fine; 1/2 tsp Pepper (Black), freshly ground; 2 tbsp Chives, finely chopped

A classic German-style Kartoffelsalat mit Mayonnaise: tender waxy potatoes are dressed in a tangy, slightly sweet mayonnaise-and-pickle vinaigrette, then folded with crisp apple, tangy pickles, sharp onion and creamy hard-boiled eggs. It’s cool, comforting, and perfect as a side for grilled meats or a picnic spread.

A classic German-style Kartoffelsalat mit Mayonnaise: tender waxy potatoes are dressed in a tangy, slightly sweet mayonnaise-and-p... Show more

Traditional German Recipe

Health Grade

C · Balanced

Rating

4.2

Time

1 hr20 min

Price

0,98 €

Calories

566 kcal

vegetarian

low calorie

easy

meal prep

Method

Scrub and set up

Scrub the Waxy Potatoes thoroughly under cold running water, rubbing away any dirt or eyes. Put them in a large pot and cover them with cold water by a few centimeters.

Bring to a boil

Bring the pot to a boil over medium-high heat, then lower it to a steady simmer. In a second small pot, cover the Eggs with water and bring them to a boil too. Simmer the eggs for 10 minutes, then transfer them to cold water; keep the potatoes simmering for 20–25 minutes total, until a knife slides in easily.

Drain and peel

Drain the potatoes well and let them steam off for 5 minutes. Peel them while they are still warm, then cut them into bite-size pieces. Peel the eggs and slice them.

Chop the mix-ins

Finely chop the Onion, dice the Pickles and Tart Apple into small, even pieces, and chop the Chives very finely. Keep the pieces small so the salad turns out tidy and easy to spoon.

Whisk the dressing

In a large bowl, whisk together the Mayonnaise, Pickle Brine, Mild Mustard, Sugar, Salt, and Black Pepper until the dressing is smooth and creamy. It should taste bright, tangy, and lightly sweet.

Combine and chill

Add the warm potato pieces to the dressing and fold gently so they stay intact. Stir in the onion, pickles, apple, chives, and egg slices, then cover the bowl and chill for 30 minutes so the flavors meld.