The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Old-school German-style crushed potato salad with dill pickles

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.

You'll need

1.2 kg large floury potatoes, such as sebago, scrubbed 4 dill pickles, thinly sliced widthways, plus 100ml pickling liquid 70 ml chicken stock 2 tbsp white wine vinegar ½ Spanish onion, thinly sliced ½ garlic clove, finely chopped 120 gm sour cream 1/3 cup each coarsely chopped dill and flat-leaf parsley, plus extra to serve   Mustard and horseradish mayonnaise 2 egg yolks 1 tbsp German-style mustard 2 tbsp white wine vinegar 220 ml olive oil 3 tsp jarred grated horseradish


  • 01
  • 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.
  • 02
  • 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).
  • 03
  • 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.

At A Glance

  • Serves 4 - 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 - 6 people

Featured in

Jan 2014

You might also like...

Classic Australian recipes


Bar H: Rob Choy

Corn recipes


Pi Yi

Summer barbecue recipes



Mango recipes


Scottish Eggnog

Barbecue recipes


Dulce de leche milkshake

Prawn recipes


Sparkling cherry crush

Steak recipes


Spirulina Rush

No cook recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.