German Potato Salad with Egg Kartoffelsalat mit Ei Recipe
This version of German potato salad is more filling thanks to hard-boiled eggs and crunchy pickled cucumber. In Germany it often appears at home parties next to grilled sausages, because you can prepare it in advance and it keeps well in the fridge. The flavors are a bit like Polish vegetable salad, but it’s simpler and more focused on potatoes.
This potato salad combines classic German flavors with the familiar comfort of eggs and pickles. It’s easy to prepare in advance, travels well and tastes even better after chilling, which makes it ideal for gatherings, buffets and barbecues.
Chef's tips
Use waxy potatoes that hold their shape after cooking, so the salad doesn’t turn mushy. Let the potatoes cool slightly before mixing with the dressing – if they are too hot, the mayonnaise can separate. Adjust the amount of vinegar to your taste; a bit more acidity often makes the salad livelier.
How to serve
Serve as a side dish with grilled sausages, schnitzel, roast chicken or cold cuts. It also works well as part of a cold buffet with bread, cheeses and other salads. For a simple supper, pair it with rye bread and sliced tomatoes or radishes.
Ingredients
- potatoes - 700 g
- egg - 4 piece
- pickled cucumber - 3 piece
- onion - 0.5 piece
- mayonnaise - 4 tablespoons
- mustard - 1 teaspoon
- plain yogurt - 2 tablespoons
- vinegar - 1 tablespoon
- chives chopped - 2 tablespoons
- salt
- black pepper
Preparation
- Wash the potatoes thoroughly and cook them in their skins in salted water for 15–20 minutes, until tender but not falling apart. Check with a knife – it should go in with slight resistance.
- Hard-boil the eggs: place them in a pot with cold water, bring to the boil and cook for 8–9 minutes from the moment the water starts boiling. Then pour off the hot water, cover with cold water and let them cool.
- Drain the cooked potatoes, let them cool slightly, peel off the skins and cut into slices or large cubes.
- Peel the eggs and cut into larger cubes. Dice the pickled cucumbers finely. Very finely chop the onion.
- In a large bowl, mix the mayonnaise, yogurt, mustard and vinegar. Season with salt and pepper and taste – the dressing should be slightly tangy and bold.
- Add the potatoes, eggs, cucumbers and onion to the bowl with the dressing. Gently mix with a spoon, trying not to mash the ingredients.
- Finally, add the chopped chives and gently mix again. Chill the salad in the fridge for at least 30 minutes so the flavors can meld.
- Stir the salad gently before serving and adjust the seasoning if needed.
Storage
Keep the salad tightly covered in the fridge and eat within 1–2 days. Stir gently before serving again, as the dressing may thicken and the potatoes can absorb some of the moisture.
