German Potato Salad

I was introduced to this wonderful dish by a half-German friend at a recent picnic. She listed the ingredients and told of a secret ingredient, which was not unveiled. Any ideas?

This is a simple combination of a few ingredients which produces a fantastic textured and flavoured dish which accompanied my Jambalumbo! perfectly, perhaps even bringing in that extra piece of fusion: Des Allemands?

Begin by boiling some potato ...

Potato is not paleo. That said, many paleo eaters are beginning to include some white potato in their diet, seeing it as a safe starch.

If you don't do potato, this is probably not for you ... I don't think sweet potato or even other roots would generate the right effect. Feel free to experiment and let me know how you get on in the comments.

Boil a couple of large eggs, too. I used four small sized peeled white potatoes, which might equate to two potatoes the size you'd expect for jacket potatoes.

So, with the potatoes boiled and softened, drain off, mash and set aside in a wide bowl to cool.

Cool and peel the boiled eggs, mash in a mixing bowl and set aside to cool.

Mince some pickled gherkins and toss into the mashed eggs. I also minced some radish, just because.

Combine all the ingredients together in the mixing bowl with some mayonnaise, sea salt and black pepper. Turn out into a wide bowl and set in the fridge to fully chill, ready for serving alongside your main dish.

Some chives or spring onions would have been great as a garnish, but I didn't have any in. Next time ...


  1. I always used to use a touch of mustard in my potato salad, maybe that's the secret? Sounds good, anyway...radish is new, for me.

    And in my book, German potato salad is served HOT or warm, with bacon...no may, just bacon grease and vinegar, salt, etc. This is kinda regular potato salad, I thought...

    And I've made it with cauliflower...it works!

    1. ... a touch of mustard would really liven things up. Good call!

  2. Let me start by saying I'm not German. :-) However, living so close to the border our family makes a very similar dish. The potatoes aren't mashed totally, it's supposed to be chunky.

    We also add some pickled onions and/or fresh minced onion to the potatoes. Eggs on the side, with sliced tomatoes & some leafy salad & extra gherkins. But your version works too. ;-)

    The hot/warm German potato salad with bacon is originally served in the south (google 'bavarian kartoffel mutti' for a great recipe ;-))and the German potato salad with mayo in the north.

    Touch of mustard could be the secret ingredient, some of us add some pickle juice to the cooling potatoes.

    You could substitute the mayo with sour cream/greek yoghurt. Or even crème fraiche, works great with potatoes, chives, garlic & mayo.

    Why this comment? Because it's hot again today and cold potato salad is the best dish ever for this kind of weather. :-) So I made some and thought of your recipe. And since we're no vegetarians, we'll add some slices of cold meat (pork fillet) or salmon.


    1. Lots of nuances in there ... plenty of variation to play with.

      The best thing about cooking "foreign" food is, you don't have to do a purist version - you're allowed to mess with it when you're a foreigner :)

    2. For what it's worth, I almost always like what you make of it. :-) No need for purism, your own taste is to follow, that's what this whole blog is about anyway.

      Just figured I'd add my 2 cents as well. ;-) Even forgot about the capers, since I'm the only one that really loves them (the salty ones). As well as anchovy. 'Pasta' Puttanesca, also great for hot weather days.

      So, how about 'Living in the Ice Age' the book? Have to say it sounds like a wonderful idea. Not so much a cookbook, but similar to the blog with your thoughts added. If only there was a restaurant nearby that served dishes like yours, it would be like heaven!

      BTW name/URL doesn't work if you don't have a blog but just an e-mail. Doesn't matter though, I'll just figure out what 'words' I'm supposed to see since I'm not a robot.


    3. For the record the meat/fish goes on the side, not into the potato salad. Have to admit that for the potato salad the simpler, the better usually applies. ;-)

    4. ... you mean the comments? You can put in a fake website, like http://fu.bar. That'll do.

      The book. Yes, I definitely have an idea. I have sufficient content, too, but in all honesty the pictures will need re-doing. It's a hobby project for the next period. In terms of the skill of cooking, I have some strong ideas about how to preface that; a completely different approach to "how to cook". Put the two together, and I think I've got something ... something quite new.

      Thanks again for the encouragement - don't hold your breath, though. I do a lot of initiating ideas, concepts and projects and only a few come to fruition.

    5. The secret ingredient in the sour cream, or Schmand or even yogurt version of potato salad is usually a splash of sour pickle juice... There are as many potato salad recipes in Germany as their are German grandmothers... Everyone has their own special touches, their own family recipe! :-)

    6. Sour pickle juice? That easy, eh? Well, there were pickled gherkins in, but a splash more of the juice would certainly pep it up.

      Like many of these family recipes, the "secret ingredient" is often simply that it is made with love. I know I strung Mrs along for years around that very secret ingredient in my Chilli Con Carne ... some days it wasn't quite so good and I'd tell her I was in a rush and forgot the secret ingredient :D

      Thanks for stopping by ...