Main Dishes
German Potato Salad With Mayo: Creamy and Crunchy, Loosened With Pickle Brine – A Christmas Eve Favorite
A creamy, German-style potato salad with mayonnaise, pickle brine, eggs and crunchy fresh vegetables.
NutritionApproximate, per serving
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.
- Use waxy potatoes boiled in their skins, ideally cooked the day before.
- Raw grated carrot stays crunchy and adds sweetness.
- Keep refrigerated and eat within 2 to 3 days.