Creamy German Potato Salad (Cremiger Kartoffelsalat)

Method6 steps

1. 1

   Step 1: Put the 2 kg waxy potatoes, with skins on, in a large pot and cover completely with water. Bring to a boil, then reduce to a steady simmer and cook until easily pierced with a fork, about 20–30 minutes depending on size. Drain without rinsing with cold water.

   Boil Potatoes · 30 minUses 2 kg waxy potatoes, such as Yukon Gold · Water as needed for boiling potatoes and eggs and cooling the eggs

2. 2

   Step 2: When the potatoes are cool enough to handle, peel them and leave whole. For the optional day-ahead route, cool and keep covered in the refrigerator until assembling. Otherwise proceed as soon as they can be handled. Slice about ¼ inch / 6 mm thick and combine with the finely diced small onion.

   Uses cooked drained waxy potatoes · 1 small yellow onion

3. 3

   Step 3: Bring a separate pot of water to a boil. Carefully lower in the 5 salad eggs and 2 garnish eggs. Boil for about 7½ minutes for medium yolks or 9 minutes for hard yolks, checking your desired doneness. Drain and cool under cold water, then peel. Dice the 5 salad eggs and cut the separate 2 garnish eggs into wedges; keep the garnish aside.

   Boil eggs: choose medium or hard · 9 minUses 5 eggs · 2 eggs for the garnish, boiled together with the 5 salad eggs · Water as needed for boiling potatoes and eggs and cooling the eggs

4. 4

   Step 4: Dice the 4 fully cooked ready-to-use Wiener sausages and the 200 g salad pickles. Set them aside together for final assembly.

   Uses 4 fully cooked ready-to-use Wiener sausages · 200 grams pickles

5. 5

   Step 5: In a small pot, combine the 400 ml chosen broth, 100 ml pickle juice, 3 tbsp chosen vinegar and 1 tsp Dijon mustard. Bring to a boil and season to taste with salt, pepper and sugar. Cool slightly, pour over the sliced potato-onion mixture and let marinate for 10 minutes. Let the mixture cool before gently folding in the 250 g mayonnaise.

   Marinate potatoes in dressing · 10 minUses sliced potato-and-onion mixture · 400 milliliters vegetable broth (you can use chicken broth instead) · 100 milliliters pickle juice · 3 tablespoons white wine vinegar (or apple cider vinegar) · 1 teaspoon dijon mustard · salt · pepper · sugar (to taste)

6. 6

   Step 6: Fold the diced salad eggs, Wieners and salad pickles into the prepared potatoes. Serve now, or keep covered in the refrigerator until serving. Garnish with the reserved egg wedges, optional extra pickle slices and either optional chopped parsley or microgreens.

   Uses cooled dressed potato salad · five diced cooked salad eggs · diced ready cooked Wieners and salad pickles · two cooked garnish eggs cut into wedges · sliced pickles (optional) · Chopped parsley for garnish, optional · Microgreens for garnish instead of parsley, optional