Berliner Kartoffelsalat / Berliner Potato Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
This is my moms recipe for the mayo based version that you will find all over northern Germany, while southern Germany prefers the vinegar based/hot version. Make sure to let the salad rest for at least 2 hours so that all the flavors can blend and soak into the potatoes. Ingredients:
2 lbs potatoes |
5 -6 baby dill pickles, chopped |
1 medium onion, chopped |
1 medium granny smith apple, chopped |
16 ounces mayonnaise (i often use the fat free kind) |
6 tablespoons pickle juice |
1 tablespoon sugar |
1/4 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Make sure onion, pickles and apple are chopped the same size.
2. Boil the whole potatoes with their skins on until tender about 20-30 minutes.
3. Remove from pot and let rest until cool enough to handle but still warm, then peel and dice into preferred size.
4. In a bowl combine all the ingredients except potatoes.
5. Put potatoes into a big bowl, pour sauce over them and stir together carefully (potatoes break apart easily while still warm).
6. Cover bowl and let rest in fridge for at least 2 hours (overnight is even better).
7. Taste test and add more pickle juice, salt, pepper, sugar or mayo if/as needed.
|
|