This German potato salad with mayo is creamy, fresh and full of crunchy vegetables, and one trick makes it special: a splash of pickle brine in the dressing. In Germany and across Central Europe, potato salad is a traditional Christmas Eve dish, but this colorful version is just as good all year round.
Looking for the perfect side dish for schnitzel, meatballs or a barbecue? This version is packed with crunchy vegetables, bright color and lots of flavor. It is a lighter, fresher take on the classic.
- What it is: A fresh, rich version of classic potato salad with plenty of vegetables.
- Secret trick: Pickle brine, which loosens the mayonnaise and keeps the salad juicy.
- Cost/time: An inexpensive side dish, ready in about 30 minutes (plus chilling).
- Prep time: 30 minutes
- Cooking time: 20 minutes (potatoes, eggs)
- Servings: 6 to 8
- Difficulty: Easy
- Calories: about 380 kcal per serving
- Trend: German classic
Ingredients
(US cups and spoons, with metric in brackets)
- 2 1/4 lb (1 kg) waxy potatoes, boiled in their skins
- 6 large eggs, hard-boiled
- 1 1/3 cups (300 g) good-quality mayonnaise
- 7 to 10 tablespoons (100 to 150 ml) pickle brine from the jar (the key ingredient)
- 5 to 6 small sweet-and-sour pickles (gherkins)
- 1 red onion
- 2 to 3 garlic cloves
- 1 bunch scallions
- 2 medium carrots, raw
- 1 cup peas (frozen and thawed, or canned)
- 1 red bell pepper
- 1 yellow bell pepper
- 7 oz (200 g) cherry tomatoes
- 1 tablespoon Dijon or other full-flavored mustard
- 1 bunch fresh parsley
- 1 fresh chili pepper, optional, for heat
- Salt, black pepper and ground paprika, to taste
Instructions
- Prepare the base. Boil the potatoes in their skins until tender (ideally the day before) and let them cool. Hard-boil the eggs (about 9 minutes), cool them quickly in cold water and peel.
- Mix the dressing. In a large bowl, combine the mayonnaise and mustard. Add finely chopped pickles and the seasonings (salt, pepper, paprika).
- Now the trick. Gradually stir pickle brine into the mayonnaise mixture until it is perfectly creamy, neither too thick nor watery.
- Add flavor. Stir in the finely chopped red onion, minced garlic, chili (if using), and chopped parsley along with the scallions. Mix well.
- Add the vegetables. Grate the raw carrots directly into the bowl, add the peas, the diced bell peppers and the quartered cherry tomatoes. Combine everything thoroughly with the dressing.
- Finish. Peel the potatoes and cut them into cubes. Dice the eggs as well. Fold them in gently so the potatoes do not turn to mush.
- Adjust and chill. If the salad seems too thick (“dry”), add a little more brine. It should be juicy! Cover and refrigerate for at least 1 hour, ideally overnight, so the flavors can blend.
Video Recipe
Tips for Perfect German Potato Salad with Mayo
- Use potatoes boiled in their skins, ideally a waxy salad variety that holds its shape and does not fall apart when mixed. Red or fingerling potatoes work well.
- Do not be afraid of the raw carrots. They soften nicely in the brine but keep the pleasant crunch that is typical of this recipe.
Variations
- With meat: In Germany, diced ham, crisp bacon or sliced sausage is often added to potato salad.
- Lighter version: Replace half of the mayonnaise with thick plain yogurt or sour cream, but season more boldly with mustard.
Frequently Asked Questions (FAQ)
How long does this salad keep in the refrigerator?
Thanks to the pickle brine and mayonnaise, it stays fresh and safe for 2 to 3 days in a covered container in the refrigerator. Do not leave it out at room temperature for more than 2 hours.
Can I use jarred vegetables instead of fresh?
You can (for example peas and carrots), but it is the fresh bell pepper, cherry tomatoes and grated carrot that make this recipe special and different from the classic.
Can I make it ahead for Christmas Eve?
Yes. The salad actually tastes better after a night in the refrigerator. Cook the potatoes a day ahead, mix everything the evening before and adjust with a splash of brine just before serving.
What can I use instead of pickle brine?
A little extra pickle juice from dill or sweet-and-sour pickles works best. If you have none, thin the mayonnaise with a splash of white vinegar and water, then adjust to taste.
This salad is best well chilled. Serve it with meatballs, schnitzel or grilled meat.
The recipe is based on a version by EntenKoch, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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