Serves 6
120 min
German Kartoffelsalat (Potato Salad)
Recipe GLPR996561e0063ba7
A classic German potato salad featuring tender, halved new potatoes tossed with crisp sliced onions and tangy pickled cornichons, bound together with a creamy mayonnaise dressing brightened by mustard and white wine vinegar. This cold salad is traditionally served alongside grilled meats and sausages, and can be enjoyed immediately or chilled for a few hours to allow the flavors to meld beautifully.
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Ingredients
1½ pounds New potatoes
8 cups Cold water
1 teaspoon Fine salt for cooking
1 medium Medium white or red onion, thinly sliced
9 whole Pickled cornichons, finely sliced
¾ cup Mayonnaise
¼ teaspoon Dijon mustard
½ teaspoon White wine vinegar
Ground white pepper, to taste
Fine salt for seasoning, to taste
Fresh chives, finely chopped (optional)
Directions
Rinse the new potatoes thoroughly under cold running water and drain well in a colander. Cut each potato in half and place in a large pot.
Pour the cold water over the potatoes and add 1 teaspoon of fine salt. Cover the pot with a lid, place over high heat, and bring the water to a boil.
Once the water reaches a rolling boil, remove the lid and continue cooking uncovered for approximately 10 minutes. The potatoes should be tender enough that a sharp knife pierces them easily without resistance.
Drain the cooked potatoes in a colander and transfer them to a large mixing bowl to cool slightly.
While the potatoes cool, thinly slice the onion and cornichons. Add them to the bowl with the warm potatoes and gently toss to combine.
Once the potatoes have cooled to room temperature, add the mayonnaise and mustard. Stir carefully and thoroughly to coat the potatoes evenly.
Season the salad with ground white pepper and fine salt to taste, stirring gently to incorporate. Add the white wine vinegar and mix well.
Taste the salad and adjust seasonings as needed, adding more mayonnaise, salt, or pepper according to your preference. Transfer to a serving bowl and garnish with freshly chopped chives if desired.
Refrigerate for 1–2 hours before serving to allow flavors to blend, or serve immediately at room temperature. This salad pairs wonderfully with grilled meats, sausages, or schnitzel.
