German Potato Salad with Mayonnaise (Kartoffelsalat) Recipe
This version of German potato salad is creamy, with mayonnaise, pickled cucumbers and egg – more common in northern Germany. It’s served at family gatherings, with grilled sausages or as a cold dish for dinner. The taste is a bit like a cross between Polish vegetable salad and a simple potato salad.
A classic northern German-style potato salad that combines creamy mayonnaise with tangy pickles and eggs, making it familiar to Central European palates yet distinctly German in character.
Chef's tips
Use waxy potatoes that hold their shape after cooking, and don’t overcook them. Mixing the salad while the potatoes are still slightly warm helps them absorb the dressing better, but make sure the eggs and pickles are cool so the mayonnaise doesn’t become too runny.
How to serve
Serve slightly chilled or at cool room temperature alongside grilled bratwurst, schnitzel or roast meats. It also pairs nicely with smoked fish or as part of a cold cuts platter.
Ingredients
- potatoes - 800 g
- eggs - 4 pieces
- pickled cucumber - 4 pieces
- onion - 1 piece
- mayonnaise - 150 g
- yogurt - 100 g
- mustard - 1 tablespoon
- vinegar - 1 tablespoon
- salt - 1 teaspoon
- pepper - 0.5 teaspoons
- chives - 3 tablespoons
Preparation
- Scrub the potatoes thoroughly, put them in a pot, cover with cold water, lightly salt and cook for 15–20 minutes from the moment they start boiling, until they are soft but not falling apart. Check with a knife – it should go in with slight resistance.
- Place the eggs in a small pot with cold water, bring to a boil and cook over low heat for 8–9 minutes so they are hard-boiled. Then pour over cold water so they cool faster and are easier to peel.
- Drain the cooked potatoes and set aside to cool slightly, then when they are still warm but you can hold them in your hand, peel off the skins.
- Cut the peeled potatoes into cubes of about 1.5 cm and transfer to a large bowl.
- Dice the pickled cucumbers finely, peel the onion and chop it very finely. Peel the eggs and cut them into larger cubes.
- Add the cucumbers, onion and eggs to the bowl with the potatoes.
- In a separate small bowl, mix the mayonnaise, yogurt, mustard, vinegar, salt and pepper until you get a smooth dressing.
- Pour the dressing into the bowl with the potatoes and gently mix with a large spoon so the potato pieces don’t fall apart. If the salad seems too dry, add another 1–2 tablespoons of yogurt.
- Chop the chives, add to the salad and gently mix again.
- Cover the bowl and place the salad in the fridge for at least 1 hour so the flavors meld. Taste before serving and adjust with more salt and pepper if needed.
Storage
Store any leftovers covered in the fridge and consume within 1–2 days. Stir gently before serving again and check the seasoning, as the flavors may mellow in the fridge.
