Name: Traditional Northern German Potato Salad with Mayo and Eggs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: German
Ingredients: 800 g waxy potatoes (28 oz); 1 white onion (about 120 g / 4 oz); 100 g pickled gherkins (3.5 oz); Fresh dill (about 20 g / 1 oz); 3 medium-sized eggs, hard boiled; 1 tbsp white vinegar; 1 tsp white sugar; 2 tsp German mustard (or Dijon mustard); 180 ml vegetable stock/broth (6 fl oz, 1/2 cup + 3 tablespoons); 120 g mayonnaise (4.2 oz, 1/2 cup); 3 tbsp yogurt; Salt and pepper, to taste

If you are craving a hearty and comforting dish that bursts with flavor and tradition, this Traditional Northern German Potato Salad with Mayo and Eggs Recipe is an absolute must-try. Combining the earthiness of tender waxy potatoes with creamy mayonnaise, tangy pickled gherkins, and the fresh pop of dill, it’s a vibrant salad that feels like a warm hug on a plate. Perfectly balanced with the subtle acidity of mustard and white vinegar, and gently enriched by hard-boiled eggs, this salad captures the essence of Northern German home cooking in every bite.

Ingredients You’ll Need

The image shows three packs of white udon noodles arranged in a slight diagonal line on a white marbled surface. Above the noodles, there is a white plate holding four fresh bok choy pieces with bright green leaves and light green stems, accompanied by five light brown mushrooms with smooth caps. To the left of the noodles, there is a small white bowl filled with dark soy sauce and a metal fork resting inside it. Photo taken with an iphone --ar 4:5 --v 7

Getting the perfect balance in this salad comes down to simple ingredients that each play their part beautifully. From the waxy potatoes providing structure, to the fresh dill that lifts the flavors, every component is essential to bringing this Traditional Northern German Potato Salad with Mayo and Eggs Recipe to life.

800 g potatoes (28 oz, waxy): These hold their shape well after boiling, giving the salad a delightful texture without falling apart.
1 white onion (about 120 g/4 oz): Adds a touch of sweetness and a gentle crunch when lightly fried.
Fresh dill (about 20 g/1 oz): The aromatic herb that brightens and refreshes the entire dish.
100 g pickled gherkins (3.5 oz): Bring a satisfying tang and crunch that cuts through the creaminess.
3 eggs (medium size, hard boiled): Creamy, protein-rich cubes that complement the potatoes perfectly.
1 tbsp white vinegar: A splash of acidity that balances the richness.
1 tsp white sugar: Just enough sweetness to soften the sharpness of the vinegar.
2 tsp mustard (German mustard preferred): Adds a warm, slightly spicy depth to the dressing.
180 ml vegetable stock/broth (6 fl oz): Infuses the potatoes with moisture and subtle savory notes.
120 g mayonnaise (4.2 oz, 1/2 cup): Creamy binder that enriches the salad’s texture.
3 tbsp yogurt: Adds a hint of freshness and light tartness to balance the mayo.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Traditional Northern German Potato Salad with Mayo and Eggs Recipe

Step 1: Boil the Potatoes and Eggs

Start by placing the waxy potatoes in salted water and bringing it to a gentle boil. Let them cook for about 20 minutes until fork-tender but still firm enough to hold their shape. Meanwhile, boil the eggs for about 8 to 10 minutes until hard boiled, then set them aside to cool completely. This results in perfectly cooked potatoes and eggs that give the salad its characteristic heartiness and texture.

Step 2: Prepare the Onion and Broth Mixture

While the potatoes and eggs are cooking, peel and chop the white onion into small cubes. Gently fry them over low heat for around 10 minutes until they soften and develop a natural sweetness without browning. Then mix together the mustard, white vinegar, sugar, and vegetable broth, stirring well to create a tangy and flavorful dressing base that will soak into the warm potatoes beautifully.

Step 3: Chop Herbs, Gherkins, and Eggs

Finely chop fresh dill, dice the pickled gherkins, and peel and cube the cooled hard-boiled eggs into bite-sized pieces. These ingredients add fresh, crunchy, and creamy bursts that make every forkful exciting and satisfying.

Step 4: Combine Warm Potatoes with Dressing

Once the potatoes are cooked, peel them while still warm and cut them into bite-sized pieces. Place them in a large bowl and pour over the warm broth-mustard mixture. Gently stir to allow the potatoes to absorb all those wonderful flavors. Season with freshly ground salt and pepper to taste.

Step 5: Layer in Gherkins and Eggs, Rest the Salad

Add the diced gherkins and cubed eggs to the potato mixture, then cover and let the salad rest for about 2 hours. This resting period allows the flavors to meld together, and you can choose to leave the salad at room temperature or refrigerate it depending on your schedule.

Step 6: Finish with Mayo, Yogurt, and Dill

Just before serving, fold in the mayonnaise and yogurt to bring a creamy, tangy finish to the salad. Lastly, add the fresh dill and gently mix everything together. This final step gives the salad its signature creamy texture and fragrant herbaceous note that truly defines the Traditional Northern German Potato Salad with Mayo and Eggs Recipe.

How to Serve Traditional Northern German Potato Salad with Mayo and Eggs Recipe

A close-up of a dish in a white bowl featuring white and brown noodles mixed together in the center, surrounded by cooked green leafy vegetables and sliced mushrooms. The green leaves are bright and soft, while the mushrooms are light brown and slightly glossy. The noodles are smooth and piled loosely, with the brown noodles coated in sauce and the white noodles plain. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For extra appeal and flavor, sprinkle some freshly chopped dill on top right before serving. You can also add a few paprika flakes or slices of radish for a subtle crunch and a pop of color. These simple garnishes turn this everyday salad into something a bit more special and visually inviting.

Side Dishes

This salad pairs beautifully with classic sausages like bratwurst or knackwurst, making it perfect for an authentic German meal. It also works well alongside grilled meats, roasted chicken, or simply served with rye bread for a lighter option. Its creamy yet fresh profile complements smoky and savory sides wonderfully.

Creative Ways to Present

Try serving the salad layered in a clear glass trifle bowl to show off its colorful layers of potatoes, eggs, dill, and gherkins, turning the humble salad into a centerpiece that sparks conversation. Alternatively, use small individual serving glasses for a charming buffet presentation that guests will love. Even as a sandwich filler between fresh bread, it offers a delicious twist.

Make Ahead and Storage

Storing Leftovers

Leftover Traditional Northern German Potato Salad with Mayo and Eggs Recipe keeps well refrigerated in an airtight container for up to 3 days. The flavors tend to intensify overnight, making the salad taste even better the next day. Just give it a gentle stir before serving again.

Freezing

This salad is best enjoyed fresh and does not freeze well because mayonnaise and potatoes can separate and lose their texture. To maintain the best quality, prepare only the amount you plan to eat within a few days and avoid freezing.

Reheating

If you prefer the salad lukewarm, gently warm only the potato and broth mixture before combining with mayonnaise, eggs, and herbs. Avoid reheating the whole salad after adding mayo and eggs, as this may curdle the dressing and affect the texture.

FAQs

Can I use other types of potatoes for this salad?

While waxy potatoes are preferred for their firm texture, you can use other types; just be mindful that waxy varieties keep the salad from becoming too mushy.

Is it necessary to fry the onions before adding them?

Frying softens the onions and brings out their natural sweetness, which balances the tang in the salad. You can skip this step if short on time, but the flavor depth will be reduced.

What can I substitute for German mustard if I don’t have any?

Dijon mustard is a great substitute and will provide a similar mild sharpness that complements the other ingredients nicely in the Traditional Northern German Potato Salad with Mayo and Eggs Recipe.

Can I make this salad vegan?

To make it vegan, replace mayonnaise and yogurt with plant-based alternatives, omit the eggs, and use vegetable broth. The salad will still be flavorful but somewhat different from the traditional version.

How long should I let the salad rest before serving?

Resting the salad for about 2 hours allows flavors to meld perfectly, but if you’re in a pinch, 30 minutes at room temperature will also work.

Final Thoughts

This Traditional Northern German Potato Salad with Mayo and Eggs Recipe is an absolute winner in the world of comfort foods. Its harmonious blend of creamy textures, fresh herbs, and tangy accents makes it a versatile and satisfying dish that invites warmth and togetherness at any table. I encourage you to give this recipe a try and discover why it’s a beloved classic from Northern Germany that keeps people coming back for more.