Christmas Eve Potato Salad with Frankfurters

⏱ 75 min · 🍽️ 4 Servings · 🧂 14 Ingredients

Ingredients

  • 1 kg waxy potatoes
  • 3 piece eggs (medium)
  • 1 piece onion
  • 4 piece pickled gherkins
  • 1 piece tart apple
  • 200 g mayonnaise
  • 150 g natural yoghurt
  • 4 tbsp gherkin brine
  • 1 tsp medium-hot mustard
  • 1 tsp sugar
  • 1 tsp salt
  • pepper to taste
  • 2 tbsp snipped chives
  • 8 piece frankfurters

Instructions

  1. The day before, wash the potatoes thoroughly and cook them in their skins in salted water until a knife slides in easily. Drain them, let them steam off briefly and chill them overnight.
  2. Lower the eggs into boiling water and hard-boil them until white and yolk are completely set. Rinse them under cold water, peel them and leave them to cool.
  3. Peel the cold potatoes and cut them into thin slices.
  4. Finely dice the onion, dice the gherkins small, peel and core the apple and dice it too. Cut the eggs into small dice.
  5. For the dressing, stir the mayonnaise, natural yoghurt, gherkin brine, medium-hot mustard, sugar, salt and pepper until smooth.
  6. Carefully fold the potato slices, onion, gherkins, apple and eggs into the dressing. Cover and leave the salad to develop at room temperature.
  7. Lay the frankfurters in hot water that is no longer boiling and let them stand until they are heated right through.
  8. Season the salad again with salt and pepper, scatter the snipped chives over it and serve it with the hot frankfurters.
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Christmas Eve Potato Salad with Frankfurters – Recipe and image AI-created, editorially reviewed
📖 Culinse

🤖 Recipe and image AI-created, editorially reviewed · About our AI transparency

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Christmas Eve Potato Salad with Frankfurters

A German classic served all over the country: potato salad with frankfurters is regularly named the favourite Christmas Eve meal in surveys, because it is ready by the afternoon and only has to be carried to the table once the presents are opened. Day-old waxy potatoes soak up a creamy dressing of mayonnaise, yoghurt and gherkin brine, while apple and gherkin add the freshness it needs. Hot frankfurters and plenty of chives go alongside.

⏱

Cook time

75 min

🍽️

Servings

4

🧂

Ingredients

14

View Original ↗

Nutrition

per serving

930 kcal

Calories

24 g

Protein

69 g

Fat

50 g

Carbs

Ingredients

For 4 servings

Estimated cost~€3.45 · ~€0.85/serving
  • 🛒

Instructions

  1. 1

    The day before, wash the potatoes thoroughly and cook them in their skins in salted water until a knife slides in easily. Drain them, let them steam off briefly and chill them overnight.

  2. 2

    Lower the eggs into boiling water and hard-boil them until white and yolk are completely set. Rinse them under cold water, peel them and leave them to cool.

  3. 3

    Peel the cold potatoes and cut them into thin slices.

  4. 4

    Finely dice the onion, dice the gherkins small, peel and core the apple and dice it too. Cut the eggs into small dice.

  5. 5

    For the dressing, stir the mayonnaise, natural yoghurt, gherkin brine, medium-hot mustard, sugar, salt and pepper until smooth.

  6. 6

    Carefully fold the potato slices, onion, gherkins, apple and eggs into the dressing. Cover and leave the salad to develop at room temperature.

  7. 7

    Lay the frankfurters in hot water that is no longer boiling and let them stand until they are heated right through.

  8. 8

    Season the salad again with salt and pepper, scatter the snipped chives over it and serve it with the hot frankfurters.

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