Meat Salad Berlin Recipes

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BERLINER KARTOFFELSALAT / BERLINER POTATO SALAD



Berliner Kartoffelsalat / Berliner Potato Salad image

This is my moms recipe for the mayo based version that you will find all over northern Germany, while southern Germany prefers the vinegar based/hot version. Make sure to let the salad rest for at least 2 hours so that all the flavors can blend and soak into the potatoes.

Provided by Berliner Goere

Categories     Potato

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

2 lbs potatoes
5 -6 baby dill pickles, chopped
1 medium onion, chopped
1 medium granny smith apple, chopped
16 ounces mayonnaise (I often use the fat free kind)
6 tablespoons pickle juice
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Make sure onion, pickles and apple are chopped the same size.
  • Boil the whole potatoes with their skins on until tender about 20-30 minutes.
  • Remove from pot and let rest until cool enough to handle but still warm, then peel and dice into preferred size.
  • In a bowl combine all the ingredients except potatoes.
  • Put potatoes into a big bowl, pour"sauce" over them and stir together carefully (potatoes break apart easily while still warm).
  • Cover bowl and let rest in fridge for at least 2 hours (overnight is even better).
  • Taste test and add more pickle juice, salt, pepper, sugar or mayo if/as needed.

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