Oma's East German Potato Salad
A creamy East German potato salad made with Fleischsalat (German deli meat salad), crisp cucumber, and a light mustard-mayo dressing loosened with a splash of water instead of piling on more mayo. This DDR classic comes straight from Oma Karin of Dresden.
Servings 4 people
Ingredients
- 1 kg potatoes waxy variety like Yukon Gold
- 1 teaspoon salt for the boiling water
- ½ English cucumber sliced paper thin
- 250 grams Fleischsalat German deli meat salad, see my recipe on how to make it from scratch
- 3 spring onions thinly sliced
- 3 tablespoons fresh parsley chopped
- 3 tablespoons mayonnaise
- 1 teaspoons Dijon or German mustard
- 1 teaspoons salt
- ¼ teaspoons black pepper
- ½ cups lukewarm water plus more as needed
Instructions
- To start, scrub the potatoes under running water and place them whole, skin on, in a large pot. Cover the potatoes with cold water, add the salt, and bring to a boil. Cook until fork-tender for approximatley 20 minutes.
- Drain the potatoes and let them cool just enough to handle, then peel while still warm, the skins slip off easily this way. Once the potatoes are cooled slice into bite-sized pieces.
- While the potatoes cool, grab a mandoline or a very sharp knife and slice the cucumber (skin on) paper thin.
- In a large bowl, carefully toss together the potatoes, cucumber, Fleischsalat, spring onions, and parsley.
- In a separate small bowl, whisk together the mayonnaise, mustard, salt, and pepper until smooth.
- Pour the dressing over the salad and gently fold everything together, being careful not to mash the potatoes.
- Now pour in the lukewarm water, a little at a time, stirring alternatly until the salad turns smooth and creamy.
- Cover and let it sit at room temperature or in the fridge for at least 2 hours so the flavors have time to come together.
- Give it a taste, adjust seasoning if necessary, and stirr again before serving, and if it's looking a little dry, just stir in another splash of lukewarm water to bring the dressing back to life.
