Traditional Northern German Potato Salad with Mayo and Eggs Recipe
Enjoy a classic Northern German potato salad featuring waxy potatoes, hard-boiled eggs, fresh dill, and pickled gherkins. This creamy salad is dressed with a tangy mixture of vegetable broth, mustard, vinegar, mayonnaise, and yogurt, offering a perfect balance of flavors and textures. Ideal as a side dish or light meal, it requires a resting period for flavors to meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: German
Ingredients
Potatoes & Vegetables
- 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)
Eggs
- 3 medium-sized eggs, hard boiled
Dressing & Seasoning
- 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
Instructions
- Boil Potatoes: Place the potatoes in a pot filled with salted water and bring it to a boil. Cook the potatoes until they are tender when pierced with a fork, approximately 20 minutes.
- Hard Boil Eggs: In parallel, hard boil the eggs by placing them in boiling water for 8-10 minutes. After cooking, cool completely before peeling.
- Prepare Onion: Peel and chop the white onion into cubes. Fry the onions gently on low heat for around 10 minutes until soft and translucent, without browning.
- Make Dressing Base: Stir together the fried onions, mustard, vinegar, sugar, and vegetable broth until fully combined to create the salad’s warm dressing.
- Prepare Add-ins: Finely chop the fresh dill, cube the pickled gherkins, and slice the peeled hard-boiled eggs into cubes.
- Slice Potatoes: Once the potatoes have boiled and cooled slightly, peel them and slice into bite-sized pieces.
- Combine Potatoes and Dressing: While the potatoes are still warm, place them into a large salad bowl and pour the warm mustard-onion broth dressing over them. Mix gently and season with salt and pepper to taste.
- Add Gherkins and Eggs: Add the cubed pickled gherkins and eggs to the potato mixture. Mix gently and allow the salad to rest for approximately 2 hours, either refrigerated or at room temperature, for flavors to blend.
- Finish Salad: Just before serving, stir in the mayonnaise and yogurt until well incorporated. Lastly, fold in the chopped fresh dill for a burst of herbal freshness.
Notes
- Using waxy potatoes ensures the salad holds its shape and doesn’t become mushy.
- German mustard adds authentic tang and flavor; Dijon mustard is a suitable substitute.
- The resting period is crucial for the flavors to meld and develop fully.
- Serve chilled or at room temperature for best taste.
- Adjust salt and pepper according to preference.
