German Potato Salad (Kartoffelsalat)
By Chef Belgium (@chef_belgium)
Ingredients
- 2 pounds potatoes (waxy or all-purpose; boiled)
- 2 cups German meat salad (see notes)
- 1 small onion (optional)
- 4 eggs (hard-boiled)
- 2 baby dill pickles
- 2 tablespoons mayo (more to taste)
- 2 tablespoons yogurt
- 2 tablespoons pickle juice
- 1 tablespoon dijon mustard
- salt to taste
- pepper to taste
- chopped parsley for decoration (optional)
Directions
- 1Peel the boiled potatoes and cut them into small cubes. Add the cubes to a large bowl.
- 2Finely chop the onion (optional) and the baby dill pickles. Add them - as well as the German meat salad (click link for recipe) - to the bowl and give everything a stir. If you don't want to make German meat salad first, see the notes below.
- 3Peel the hard-boiled eggs and cut three of them into small cubes. Save the last one for decoration. Place the egg cubes in the bowl with the potatoes.
- 4In a small bowl, mix the mayo, yogurt, pickle juice, mustard, salt, and pepper. Pour the mixture over the potatoes and stir well.
- 5Taste the potato salad and add more spices or mayo to taste. Refrigerate the salad for at least 2 hours before serving.
- 6For decoration, quarter the last hard-boiled egg and place it on top of the potato salad. You can also sprinkle some chopped parsley and/or paprika on top.