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German Potato Salad

This recipe was handed down from my mother and is a nice, zingy type of what can often be a blunt, boring potato salad. Try to use small, similar sized potatoes if possible.

Ready In:
25mins
Serves:
Units:

ingredients

  • 2 lbs charlotte potatoes (or salad or new potatoes)
  • 2 tablespoons mayonnaise
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon liquid maggi seasoning sauce (from Supermarkets or delicatessen)
  • 1 small onion, finely chopped
  • 2 sweet gherkins, finely chopped (also add 1 tablespoon liquid from Cucumber Gherkin jar)
  • 14 teaspoon sugar
  • salt and pepper

directions

  • Allow 1 hour cooling time at end of recipe!
  • Boil the potatoes in their skins for about 15 minutes, checking to ensure they are just done but not falling apart.
  • Meanwhile make the sauce by adding all the other ingredients together in a big mixing bowl.
  • When you taste the sauce it should be quite vinegary and salty - adjust to achieve this taste by adding more vinegar if too bland or more mayonnaise if too acidic. Remember: The potatoes will soak up most of the liquid, the salt and the vinegar.
  • Drain the potatoes and while still hot (use kitchen gloves) cut into half inch (1.5 cm) slices, peeling potatoes only if you used new potatoes or have a phobia about skins.
  • Add sufficient sauce to achieve a wet look, mix under and leave to cool.
  • Before serving taste again and add more sauce or adjust taste if needed.
  • Serve with Frankfurter Sausages, Beefburgers or serve with Bar-be-ques.
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RECIPE MADE WITH LOVE BY

@ESU3587
Contributor
@ESU3587
Contributor
"This recipe was handed down from my mother and is a nice, zingy type of what can often be a blunt, boring potato salad. Try to use small, similar sized potatoes if possible."
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  1. ESU3587
    This recipe was handed down from my mother and is a nice, zingy type of what can often be a blunt, boring potato salad. Try to use small, similar sized potatoes if possible.
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