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

Name: Old-school German-style crushed potato salad with dill pickles
Total time: 1 h 20 min
Yield: Serves 4 - 6
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; 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; 2 egg yolks; 1 tbsp German-style mustard; 2 tbsp white wine vinegar; 220 ml olive oil; 3 tsp jarred grated horseradish

Australian Gourmet Traveller recipe for old-school German-style crushed potato salad with dill pickles.

Dec 17, 2013 4:49am

By Emma Knowles

Serves 4 - 6
20 mins preparation
1 hr cooking plus cooling

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.

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
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

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.