Saxonian potato salad

Saxonian potato salad

Based on 16 ratings

Heidiremse


“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. Want to share your own recipe with the world via Kitchen Stories? Send it to community@kitchenstories.io”

Difficulty

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

Ingredients

Servings:-6+
1¼ kg 
potatoes (waxy)
3  
eggs
8  
pickles (e.g. cornichons)
1  
apple
1 tbsp 
chives
60 g 
mayonnaise
50 g 
crème fraîche
½ tsp 
mustard (medium-hot)
1½ tbsp 
pickle juice
¼  
lemon (juice)
1 tsp 
salt
½ tsp 
pepper
50 g 
German meat salad
Metric
Imperial
  • 1¼ kg potatoes (waxy)
  • 3  eggs
  • 8  pickles (e.g. cornichons)
  • 1  apple
  • 1 tbsp chives
  • 60 g mayonnaise
  • 50 g crème fraîche
  • ½ tsp mustard (medium-hot)
  • 1½ tbsp pickle juice
  • ¼  lemon (juice)
  • 1 tsp salt
  • ½ tsp pepper
  • 50 g German meat salad

Utensils

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

Nutrition per serving

Cal
440
Protein
10g
Fat
16g
Carb
36g

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)
  • 3 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.
  • 8 pickles (e.g. cornichons)
  • 1 apple
  • 1 tbsp chives
  • 60 mayonnaise
  • 50 crème fraîche
  • ½ tsp mustard (medium hot)
  •  tbsp pickle juice
  • ¼ lemon (juice)
  • 1 tsp salt
  • ½ 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.
  • 50 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.