Creamy German Potato Salad (Cremiger Kartoffelsalat)
Serves 1020 mins prep10 mins cook
German Potato Salad like this creamy version is super easy to make! The one thing to remember is to boil your potatoes the day before making your salad, so they're easier to slice.
0 servings
What you need
Instructions
1. Add potatoes with the skin still on to a large pot and fill with enough water to cover the potatoes completely. To bring down the cooking time, you can cut up the potatoes before boiling, leaving the skin on. Bring to a boil, reduce heat to medium and cook until a fork inserts into the potatoes with ease, about 20 to 30 minutes, depending on the size of your potatoes. Drain the potatoes and do not run cold water over them. I have found that this makes the potatoes fall apart more easily. Do this ideally the day before preparing the salad. That being said, don't worry if you just now read the instructions and are in a time crunch. I have also peeled the potatoes hot and sliced them and the salad turned out just fine! The slices may crumble okay a little more, but that is okay! 2 kilograms waxy potatoes 2. Then peel, leaving the potatoes whole, and keep cool and covered until ready to put together the salad. When ready to use, slice the potatoes into about ¼ inch thick slices and combine them in a bowl with the small diced onion. 150 grams onions 3. Boil your eggs to medium consistency (making sure to boil a few additional eggs for garnish). Heat a pot of water until boiling. Carefully drop in the cold eggs using a spoon and boil for 7 minutes and 22 seconds (yes, I tested this). Drain and pour over cold water to stop the boiling process. Peel immediately under cold, running water, so the shell comes off more easily. Let them cool and dice (I cut the eggs I use as garnish into wedges.) 5 eggs,2 eggs 4. Medium dice the pickles and Wiener sausages. Combine everything in a medium sized bowl. 4 Wiener sausages,200 grams pickles 5. In a medium sized pot, combine broth, pickle juice, vinegar and mustard and bring to a boil. Add salt, pepper and sugar to taste (it should not be too sour or else grandma gets mad!). Let cool slightly, then pour over potato-onion mixture and let marinate for 10 minutes before folding in the mayo. 400 milliliters vegetable broth,100 milliliters pickle juice,1 teaspoon dijon mustard,salt, pepper, sugar,250 grams mayonnaise,3 tablespoons white wine vinegar 6. Combine with the diced pickles, eggs and Wieners. Serve right away or keep cool in the fridge, and garnish with more eggs, pickle slices (optional) and parsley before serving. 5 eggs,4 Wiener sausages,200 grams pickles,parsley,2 eggs,sliced pickles 7. This salad keeps for up to 5 days in the fridge and is perfect when served as leftovers with sandwiches or on its own.View original recipe