German Potato Salad with Apple and Gherkins
An authentic German potato salad recipe where apples and gherkins are the star ingridients.
Servings 6 people
Calories 313kcal
Ingredients
- 1 kg potatoes 35 oz
- 2 teaspoon dijon mustard
- 3 teaspoon sugar
- 100 ml liquid from your pickled gherkin/ pickle jar 3.4 fl oz
- 4-5 gherkins (pickles in US) medium-sized
- 1 apple
- 50 ml white wine vinegar 1.6 fl oz
- 100 ml sunflower oil 3.4 fl oz (or any other vegetable oil)
- 1 large white onion finely chopped
- salt and pepper to season
To serve
- 5 spring onions finley chopped
- 2 tablespoon fresh herbs optional (for example parsley or chives)
Instructions
- Boil the potatoes in water with a pinch of salt until soft (about 10-15 min depending on the size of your potatoes).
- While the potatoes are boiling, peel and chop the onion finley. Combine the mustard, sugar, gherkin liquid, vinegar, and chopped onion in a jar. Screw on the lid and shake thoroughly to create the vinaigrette.
- Peel the apple and chop into little (1 cm) chunks cube the gherkin/pickles.
- While still warm, peel of the skin and chop the potatoes in about 1 cm wide slices.
- Place the potatoes, apples and gherkins into a larger bowl. Pour over the vinaigrette and mix carefully with a wooden spoon. Leave the warm potatoes to rest in the vinaigrette. This will help the potatoes to absorb the flavour. Season with salt and pepper.
- I recommend you leave the salad in the fridge for at least 4 hours for the flavours to develop. Alternatively, you can also leave it to rest overnight.
- Before serving stir in the chopped spring onions and garnish with chopped herbs.
- Serving suggestion: as a side of grilled sausage and meat
Nutrition
Calories: 313kcal | Carbohydrates: 38g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Sodium: 41mg | Potassium: 802mg | Fiber: 5g | Sugar: 7g | Vitamin A: 235IU | Vitamin C: 39mg | Calcium: 37mg | Iron: 2mg