Saxonian potato salad

Saxonian potato salad

Based on 28 ratings
Heidiremse

Heidiremse

Community member

"This is an old family recipe that has been passed on and refined over several generations. I like serving it for family celebrations and barbecue parties. We normally eat sausages, bread, and other sides with it."

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings2
kg
potatoes (waxy)
1
eggs
2⅔
pickles (e.g. cornichons)
apple
tbsp
chives
20 g
mayonnaise
16⅔ g
crème fraîche
tsp
mustard (medium-hot)
½ tbsp
pickle juice
lemon (juice)
tsp
salt
tsp
pepper
16⅔ g
German meat salad
MetricImperial

Utensils

small pot, knife or vegetable peeler, large pot, steamer insert (optional), cutting board, knife, small bowl, large bowl, rubber spatula

How-To Videos

basic-mayonnaise

Basic mayonnaise

how-to-chop-green-herbs

How to chop green herbs

how-to-cook-potatoes

How to cook potatoes

how-to-core-an-apple

How to core an apple

3-ways-to-steam-vegetables

3 ways to steam vegetables

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

Nutrition per serving

Cal440
Protein10 g
Fat16 g
Carb36 g
  • Step 1/4

    Peel potatoes and halve the big ones, if necessary, so that all are roughly equal-sized. Steam or cook in salted water for approx. 15 – 20 min. (depending on size of the potatoes) until they are cooked but still firm to the bite. (Potatoes that are too soft will turn your potato salad into mash). Meanwhile, boil the eggs for approx. 10 min. until hard. Set potatoes and eggs aside to cool down.
    • kg potatoes (waxy)
    • 1 eggs
    • small pot
    • knife or vegetable peeler
    • large pot
    • steamer insert (optional)

    Peel potatoes and halve the big ones, if necessary, so that all are roughly equal-sized. Steam or cook in salted water for approx. 15 – 20 min. (depending on size of the potatoes) until they are cooked but still firm to the bite. (Potatoes that are too soft will turn your potato salad into mash). Meanwhile, boil the eggs for approx. 10 min. until hard. Set potatoes and eggs aside to cool down.

  • Step 2/4

    Finely dice pickles (best use small ones like cornichons) and apples. Chop chives. Mix mayonnaise, crème fraîche, mustard, pickle juice, lemon juice, salt, and pepper and set aside.
    • 2⅔ pickles (e.g. cornichons)
    • apple
    • tbsp chives
    • 20 g mayonnaise
    • 16⅔ g crème fraîche
    • tsp mustard (medium hot)
    • ½ tbsp pickle juice
    • lemon (juice)
    • tsp salt
    • tsp pepper
    • cutting board
    • knife
    • small bowl

    Finely dice pickles (best use small ones like cornichons) and apples. Chop chives. Mix mayonnaise, crème fraîche, mustard, pickle juice, lemon juice, salt, and pepper and set aside.

  • Step 3/4

    Peel and finely dice cold eggs. Cut potatoes in large chunks (to preference). Put them in a large bowl, together with the pickles and apple pieces.
    • large bowl

    Peel and finely dice cold eggs. Cut potatoes in large chunks (to preference). Put them in a large bowl, together with the pickles and apple pieces.

  • Step 4/4

    Carefully fold in mayonnaise mixture, meat salad, and chives. (German meat salad is a sandwich spread that consists of mayonnaise, pickles, and mortadella. If you cannot buy it where you are, just use some extra mayonnaise and crème fraîche instead). Rest for at least 30 min. (I normally let it rest for half a day in the fridge). Season to taste before serving.
    • 16⅔ g German meat salad
    • rubber spatula

    Carefully fold in mayonnaise mixture, meat salad, and chives. (German meat salad is a sandwich spread that consists of mayonnaise, pickles, and mortadella. If you cannot buy it where you are, just use some extra mayonnaise and crème fraîche instead). Rest for at least 30 min. (I normally let it rest for half a day in the fridge). Season to taste before serving.

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