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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.

Dec 17, 2013 4:49am
By Emma Knowles
  • 20 mins preparation
  • 1 hr cooking plus cooling
  • Serves 4 - 6
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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 (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
  • 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.

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