Discover the secrets of authentic creamy northern German potato salad - a regional specialty that's creamier, tangier, and more satisfying than any other German potato salad variation.
I thought I knew potato salad until I moved from Frankfurt to Bremen and tasted my first northern German version. One bite of this creamy, pickle and egg-studded masterpiece had me questioning everything I thought I knew about this beloved German staple. The secret? It's all about that perfect balance of mayonnaise (affiliate link), yoghurt, mustard (affiliate link), and dill that makes this regional recipe irresistible.
Northern vs Southern German Potato Salad
Germany's great potato salad divide runs deeper than most food feuds. Cross the invisible line from north to south, and you'll discover two completely different philosophies about this beloved side dish.
In northern Germany, creamy reigns supreme. Here, generous dollops of mayonnaise (affiliate link) create rich, indulgent potato salads that often feature chunks of hard-boiled eggs for extra richness. It's comfort food at its finest - the kind that sticks to your ribs and leaves you completely satisfied.
Head south, however, and you'll find a lighter approach. Southern Germans, particularly in Swabia, prefer their potato salads dressed with a simple vinaigrette of vinegar and oil. Take the traditional Swabian Potato Salad, for example - it's bright, tangy, and lets the potato flavor shine through without heavy cream masking the taste.
Another characteristic of some North German potato salad recipes is the addition of boiled eggs to the ingredients.
The numbers tell the story of this culinary divide: according to a study by the German Press Agency, 40% of Germans side with the north, favoring mayonnaise (affiliate link)-based dressings. The southern camp claims 22% who prefer vinegar and oil, while 10% opt for the minimalist approach of just broth. Another 8% choose yogurt-based dressings, and only 8% claim they don't like potato salad at all. (Clearly, they haven't tried the right recipe yet).
Other German Potato salad recipes with vinegar and oil dressings
How to make German Potato Salad with Mayo
For the detailed instructions and exact measurements, please jump to the printable recipe card
Ingredients you will need:
- potatoes (waxy potatoes are best)
- onion
- pickled gherkins (affiliate link)
- eggs (optional)
- For the dressing: vegetable both, sugar, mustard (affiliate link) and white vinegar.
- mayonnaise (affiliate link) (for the authentic taste you should use the full 80% fat one - but if you want you can substitute with low fat or even replace with sour cream and yoghurt).
- yoghurt - full fat.
- fresh dill
3 Steps to the perfect mayo potato salad
- Step 1: Cook the Base Ingredients Boil potatoes with salt for 20 minutes until soft, hard boil eggs for 8-10 minutes, and prepare vegetable stock (affiliate link). Fry diced onions for 10 minutes, then mix with mustard (affiliate link), vinegar, and broth.
- Step 2: Assemble and Rest Peel and slice the warm potatoes, place in a bowl, and pour over the warm stock mixture. Add cubed eggs and pickled gherkins (affiliate link), then let rest for 2 hours (in fridge or at room temperature).
- Step 3: Finish and Serve Before serving, mix in mayonnaise (affiliate link), yogurt, and chopped fresh dill. Season with salt and pepper to taste.
What to serve this creamy potato salad with?
Potato salads are one of the favourite side dishes in German cuisines. In Germany we eat it with just about anything, but here are some popular suggestions:
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- Sausages such as Frankfurters, Grilled Brats or Weisswurst
- With Schnitzel such as Pork Schnitzel, Wiener Schnitzel, Turkey Schnitzel or Cordon Bleu
- with grilled meats such as Schwenkbraten or Grillfackeln
How to Store
This creamy potato salad with eggs and mayo will last in the fridge for about a day. Unfortunately, potato salad with mayonnaise (affiliate link) has a short shelf life. So if you want a cold German potato salad with mayonnaise (affiliate link), I suggest adding in the mayonnaise (affiliate link) just an hour before serving and letting it cool down in the fridge. You can prepare the salad a day before, minus the mayonnaise (affiliate link).
It is not recommended that you freeze potato salad with a mayonnaise (affiliate link) dressing.
More German Salad Recipes
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Recipe
Traditional Northern German Potato Salad with Mayo and Eggs
Ingredients
- 2 lb (900 g) potatoes waxy potatoes are best
- 1 white onion about 120 gr /4 oz
- fresh dill about 20 g / 1 oz
- 3 ½ oz (100 g) pickled gherkins
- 3 eggs medium size and hard boiled
- 1 tablespoon white vinegar
- 1 teaspoon granulated sugar
- 2 teaspoon mustard try using German mustard (affiliate link) if not Dijon mustard (affiliate link) will do.
- ¾ cup (180 ml) vegetable stock (affiliate link)/ vegetable brot
- ½ cup (120 g) mayonaise
- 3 tablespoon yogurt
Instructions
- Place the potatoes in a pot of water with some salt and bring to a boil. Boil until the potatoes are soft, which takes approximately 20 minutes.2 lb potatoes
- In the meantime you can hard boil the eggs, which should take between 8-10 minutes. Leave to cool completely before using.3 eggs
- Prepare the stock/broth.
- Peel the onion and chop up into cubes. Fry the onions on a low heat for approximatley 10 minutes.1 white onion
- Stir in the mustard (affiliate link) and vinegar, sugar with the broth until combined.1 tablespoon white vinegar, 1 teaspoon granulated sugar, 2 teaspoon mustard (affiliate link), ¾ cup vegetable stock (affiliate link)/ vegetable brot
- Chop the dill finely and cube the pickled gherkins (affiliate link). Peel the eggs and slice into cubes.fresh dill, 3 ½ oz pickled gherkins (affiliate link)
- Once the potatoes are boiled, peel them and then slice them into bitesize pieces.
- While the potatoes are still warm, place them in a large salad bowl and pour over the still-warm stock/broth mixture. Stir and season with salt and pepper to taste.
- Add the gherkins and eggs and leave the rest for approximately 2 hours. You can leave it in the fridge or leave to rest at room temperature.
- Before serving add the mayonnaise (affiliate link) and yoghurt to the salad. Lastly add in the dill and mix into the salad.½ cup mayonaise, 3 tablespoon yogurt
Video
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Nutrition
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Choclette says
The combination of eggs, potatoes and gherkins sounds really appealing. Just need to get me some gherkins.