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North German Potato Salad with Mayonnaise
A German classic known all over the country but particularly at home north of the river Main: waxy potatoes from the day before with pickled gherkins, apple, onion and hard-boiled eggs, dressed with jarred salad mayonnaise, yoghurt, gherkin brine and mustard. After an hour in the fridge the salad has steeped to a creamy finish, with apple and gherkin giving a fine acidity and the chives a fresh top note. Serves 4.
Kochzeit
65 min
Portionen
4
Zutaten
13
Nährwerte
pro Portion540 kcal
Kalorien
13 g
Eiweiß
32 g
Fett
46 g
Kohlenhydrate
Zubereitung
- 1
The day before, wash the potatoes thoroughly and cook them in their skins in salted water, then drain them and leave them to cool overnight.
- 2
Put the eggs into boiling water, hard-boil them, rinse them in cold water and peel them.
- 3
Peel the cold potatoes and cut them into thin slices.
- 4
Cut the gherkins into small cubes, peel the apple, remove the core and dice it finely. Peel the onion and dice it very finely.
- 5
Chop three of the eggs coarsely and cut the fourth into slices for the garnish.
- 6
Stir the salad mayonnaise smooth with the natural yoghurt, the gherkin brine and the medium-hot mustard and season it well with salt, pepper and the sugar.
- 7
Mix the potato slices loosely with the diced gherkin, apple and onion and the chopped eggs, fold in the dressing and leave the salad covered in the fridge to steep.
- 8
Cut the chives into fine rings, taste the salad once more, lay the egg slices on top and scatter with the chives.
