A Family Recipe for a Creamy, German Potato Salad
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With exactly one week until the Easter holiday, I know many of you need some last minute inspiration about what to contribute to your potluck dinners. My grandma Sieghilde’s creamy mayo-base potato salad makes a great contribution featuring lots of German pickles (find them at World Market – I buy the Hengstenberg barrel pickles and cornichon pickles!), eggs, fresh Wiener sausages and of course plenty of potatoes. This recipe is also great for BBQ’s outside as it gets warmer, served with grilled, German bratwurst and baguette.
The Perfect, Boiled Egg
This recipe calls for medium boiled eggs, which are sort of a science to figure out! Here the easy method when using “large,” refrigerated eggs.
- Heat a pot of water until boiling.
- Carefully drop in the eggs using a spoon and boil for 7 minutes and 22 seconds.
- Drain and pour over cold water to stop the boiling process.
- Peel immediately under cold, running water, so the shell comes off more easily.
Et voilà, you have perfect, medium boiled eggs for your creamy potato salad!
Easter Wine Pairing & Oma’s Creamy Potato Salad
A little bubbly, anyone? Sparkling Grüner Veltliner is the perfect, unusual hostess gift to bring along with your creamy, German potato salad for Easter dinner (and it will make you look very sophisticated!). Prepared using the traditional champagne method, Schlumberger is the oldest producer of sparkling wines in Austria. Their award-winning Grüner Veltliner combines the perfect mix of fruity and spicy notes, all while being Austria’s signature grape varietal (check here for availability in your area). Zum Wohl (another expression like ‘Prost!,’ meaning ‘To Your Well-Being!.” 🙂
Erdbeerboden, A German Strawberry Fruit Tarte, Up Next!
I hope you enjoyed laying your eyes on my Oma Sieghilde’s creamy potato salad, and will stay a while to check out some other, great German recipes (just like the warm, Bavarian potato salad I posted in the past!). Please let me know your feedback in a comment below, and share what you would like to see on my blog! Also don’t forget to subscribe to receive weekly emails with new recipes, so you’re never behind on what’s happening! Up next is another Easter recipe for something sweet to bring along: a tasty, German strawberry fruit tarte!
Ingredients for about 10 servings:
- 4 lbs (2 kg) waxy potatoes (like gold potatoes)
- 5.5 oz (150 g) onions
- 13.5 oz (400 ml) chicken or vegetable broth
- 3.5 oz (100 ml) pickle juice
- 3 Tbsp white wine vinegar
- 1 tsp dijon mustard
- salt, pepper, sugar to taste
- 9 oz (250 g) mayonnaise
- 5 eggs
- 4 fresh Wiener sausages
- 4 large barrel pickles (about 200 g)
- chopped parsley
- more boiled eggs
- sliced pickles
- Boil potatoes, skin on, the day before preparing the salad. Then peel, leaving the potatoes whole, and keep cool and covered until ready to put together the salad.
- Boil your eggs (use instructions above for medium boiled eggs, making sure to boil a few additional eggs for garnish). Let them cool and dice. Medium dice the pickles and Wiener sausages. Combine everything in a medium sized bowl.
- Slice the potatoes into about 1/4 inch thick slices and combine them in a bowl with the small diced onion.
- In a medium sized pot, combine broth, pickle juice, 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. Combine with the diced pickles, eggs and Wieners. Keep cool in the fridge, and garnish with more eggs, pickles and parsley before serving. Guten Appetit!
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I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.