This recipe is based on one my friend's granny makes, a remnant from her German childhood. The flavours are similar to Scandinavian and Russian food too, a combination of freshness and sharpness that works well with the waxiness of the potatoes. It is great on its own with some rye bread or other salads for lunch, but works well with sausages, fish or other hot or cold vegetable dishes for a more substantial meal.
German-style Potato Salad
Serves 4
Ingredients
600g salad potatoes, cut into similar size pieces
1/2 tsp Dijon mustard
1 tbsp red wine vinegar
2 tbsp olive oil
1 tbsp extra virgin olive oil
8 tbsp mayonnaise
1 tbsp wholegrain mustard
3 spring onions, thinly sliced
6 radishes, roughly chopped
8 large gherkins, roughly chopped
1 red apple, cored and roughly chopped
1 small handful chives, finely chopped
1 small handful dill, finely chopped
extra herbs to garnish
Method
1. Boil the potatoes in well-salted water until tender.
2. While they cook, whisk the mustard and vinegar with a pinch of salt, then whisk in the oils.
3. Drain the potatoes, then toss them in the vinaigrette. Set aside to cool.
4. Put the mayonnaise into a large bowl and then add the remaining ingredients. Mix so all are coated in mayonnaise.
5. Toss the vinaigrette potatoes in the mayonnaise mixture, combine well.
6. Serve the potato salad warm, sprinkled with more herbs for decoration. Leftovers will keep in the fridge until the next day.
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German-style Potato Salad
Serves 4
Ingredients
600g salad potatoes, cut into similar size pieces
1/2 tsp Dijon mustard
1 tbsp red wine vinegar
2 tbsp olive oil
1 tbsp extra virgin olive oil
8 tbsp mayonnaise
1 tbsp wholegrain mustard
3 spring onions, thinly sliced
6 radishes, roughly chopped
8 large gherkins, roughly chopped
1 red apple, cored and roughly chopped
1 small handful chives, finely chopped
1 small handful dill, finely chopped
extra herbs to garnish
Method
1. Boil the potatoes in well-salted water until tender.
2. While they cook, whisk the mustard and vinegar with a pinch of salt, then whisk in the oils.
3. Drain the potatoes, then toss them in the vinaigrette. Set aside to cool.
4. Put the mayonnaise into a large bowl and then add the remaining ingredients. Mix so all are coated in mayonnaise.
5. Toss the vinaigrette potatoes in the mayonnaise mixture, combine well.
6. Serve the potato salad warm, sprinkled with more herbs for decoration. Leftovers will keep in the fridge until the next day.
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