Northern German potato salad with mayonnaise

Ingredients

• 800 gwaxy potatoes
• 100 mlvegetable stock
• 4, size Meggs
• 1apple
• 1red onion
• 4 sprigsdill
• 5 sprigsparsley
• 10 stemschives
• 4cornichons
• 30 mlvinegar
• 30 mlrapeseed oil
• a littleraw cane sugar
• to tastesalt and freshly ground pepper
• 150 gmayonnaise
• a littlenutmeg

Instructions

1. 1

   Cook the potatoes

   Boil the potatoes for about 20 minutes. Drain and leave to cool, then peel and cut into thin slices.

2. 2

   Pour over stock

   Heat the stock. Put the potato slices in a large salad bowl and pour the hot stock over them.

3. 3

   Boil the eggs

   Boil the eggs for about 9 minutes, then cool them under cold water and leave to cool.

4. 4

   Prepare the apple

   Wash and quarter the apple, remove the core and finely dice it. Peel and finely chop the onion, setting aside about 1 teaspoon of the diced onion.

5. 5

   Chop herbs

   Rinse the dill, parsley and chives and shake them dry. Pick off a few dill sprigs for the garnish. Finely chop the remaining dill stems, parsley and chives, then finely dice the cornichons.

6. 6

   Mix the dressing

   In a bowl, combine the diced apple, onion and cornichons with about 4 tablespoons of cornichon brine, the vinegar, oil and 2 pinches of sugar. Season with salt and freshly ground pepper.

7. 7

   Dice some egg

   Peel the eggs and cut them in half. Dice 4 of the halves.

8. 8

   Combine the salad

   Gently mix the apple and cornichon mixture, diced egg, two-thirds of the herbs and mayonnaise with the potatoes.

9. 9

   Season to taste

   Adjust the seasoning with salt and pepper to taste, adding more cornichon brine if needed and grating in nutmeg.

10. 10

    Garnish and serve

    Garnish the salad with the reserved onion, dill sprigs and egg halves.

What is Northern German potato salad?

Potato salad is made in many regional styles across Germany. In this Northern German-inspired version, mayonnaise gives the salad a creamy base, while apple and cornichons bring sweetness and acidity.

Hot stock poured over the sliced potatoes helps season them before the other ingredients are added. Herbs and egg make this version especially generous and colourful.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 13g protein, 44g carbs, 41g fat.

Most of the carbohydrates come from the potatoes, with a smaller contribution from the apple; mayonnaise and rapeseed oil provide most of the fat. Eggs contribute protein, with smaller amounts from the potatoes and mayonnaise. Pair a serving with plenty of vegetables and a lean protein source if you want a more balanced plate.

Why waxy potatoes work

Waxy potatoes hold their shape when boiled and sliced, so the salad is less likely to turn mushy when mixed. Cut them thinly for a good balance of potato and dressing in each serving.

Let the potatoes cool before peeling and slicing, as directed, so they are easier to handle.

Build the flavour

Apple: finely dicing it spreads its mild sweetness throughout the salad without leaving large chunks.

Cornichons: their brine adds a sharp, savoury note to the apple, onion, vinegar and oil mixture.

Herbs: dill, parsley and chives give the creamy dressing a fresh, fragrant finish.

Mix gently

The potatoes are sliced before they meet the dressing, so fold the ingredients together carefully rather than stirring vigorously. This helps the slices keep their shape.

Add the hot stock to the potatoes first, then mix in the mayonnaise and other ingredients once the salad has been assembled as directed.

Check the seasoning

Cornichon brine varies in sharpness and saltiness, so taste the salad before adding more. A little extra brine can brighten the mixture, while salt, pepper and grated nutmeg round it out.

Keep some herbs and the onion aside for the finish, and use the egg halves as a simple garnish.

Serve it with

Serve the salad as a side with grilled or roasted vegetables, sausages, or another simple main. Its creamy, tangy dressing also pairs well with crisp green vegetables.

For a balanced plate, add a substantial vegetable side and a protein-rich main alongside a portion of the salad.

Recipe notes & tips

• Cut the potatoes into similarly thin slices so they take up the stock evenly.
• Reserve the specified teaspoon of diced onion before mixing the rest into the salad.
• Finely dice the apple and cornichons so they distribute evenly through the potatoes.
• Fold the mayonnaise mixture in gently to keep the potato slices intact.
• Taste before adding extra cornichon brine, since it also brings saltiness.
• Save the dill sprigs and egg halves for a neat finish.

Variations

• More herbs: Increase the chopped dill, parsley or chives for a greener flavour.
• Extra tang: Add a little more cornichon brine after tasting the mixed salad.
• No apple: Leave it out for a less sweet version of the salad.
• Coarser texture: Cut the cornichons into slightly larger pieces for more crunch.
• Peppery finish: Grind extra black pepper over the salad just before serving.

Common mistakes to avoid

• Overcooking the potatoes: They can break apart when mixed; boil for about 20 minutes and check that they are tender.
• Slicing warm potatoes: They are harder to handle; leave them to cool before peeling and slicing.
• Stirring too firmly: The potato slices can crumble; fold the ingredients together gently.
• Adding brine without tasting: It can make the salad too salty or sharp; adjust it a little at a time.
• Forgetting the reserved garnish: Keep the onion, dill sprigs and egg halves aside until serving.

How to store

Keep leftovers covered in the fridge and use within 2 days. Serve chilled or let the salad stand briefly at room temperature; mayonnaise-based potato salad is best eaten cold rather than reheated.

Frequently asked questions