German cooking is rich in potato salads, be they vinaigrette-dressed and flecked with crisp speck or creamy like this version, where floury potatoes become almost mash-like when mixed with a mustardy mayonnaise. For an extra kick we add some of the liquid from the pickles to the mix.
Ingredients
Mustard and horseradish mayonnaise
Method
Main
1.For mustard and horseradish mayonnaise, whisk yolks, mustard and half the vinegar in a bowl to combine. While whisking continuously, gradually add oil, starting with a few drops at a time then in a thin steady stream, until thick and emulsified. Whisk in horseradish and remaining vinegar, season to taste and refrigerate until required. Makes about 1¼ cups; mustard and horseradish mayonnaise will keep refrigerated for 5 days.
2.Combine potatoes and enough cold salted water to cover generously in a large saucepan, bring to the boil over medium-high heat and cook until very tender when pierced with a skewer or sharp knife (45-50 minutes). Drain, set aside to cool, then peel and thickly slice. Transfer to a large bowl, add pickle, pickling liquid, stock, vinegar, onion and garlic, season to taste and stand until cooled to room temperature (20-30 minutes).
3.Whisk sour cream and half the mustard and horseradish mayonnaise (reserve remainder for another use) in a separate bowl to combine and season to taste. Add to potatoes, stir to combine well (the potatoes will break up a little as you do this), then stir in herbs and serve at room temperature scattered with extra herbs.
