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.
Old-school German-style crushed potato salad with dill pickles
Australian Gourmet Traveller recipe for old-school German-style crushed potato salad with dill pickles.
- 20 mins preparation
- 1 hr cooking plus cooling
- Serves 4 - 6
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Ingredients
- 1.2 kg large floury potatoes, such as sebago, scrubbed
- 4 dill pickles, thinly sliced widthways, plus 100ml pickling liquid
- 70 ml chicken stock (substitute with vegetable stock for vegetarians)
- 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
Method
Main
- 1For 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.
- 2Combine 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).
- 3Whisk 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.
