German Potato Salad
Alstede Fresh German Potato Salad
Instructions:
2-2 1/2 lbs. of red skin potatoes boiled in salted water until fork tender.
Cool, peel, and cut into chunks.
While the potatoes are cooking,
prepare 1/3-1/2 cup good mayonnaise,
1/4 c sour cream,
1/2-1 T grainy Dijon mustard
Mix the mayonnaise, sour cream, and mustard together just until blended. Add to the potatoes
4-6 hard cooked eggs, cut into small pieces
Sweet gherkins cut into tiny pieces, or you can use a Tablespoon or two of some sweet pickle relish
A little juice about a Tablespoon of the juice from the gherkins
I added a 1/3 c minced red onion
2-3 T minced parsley
Mix all of the ingredients in a together in a large bowl.
Add salt and pepper to taste. Chill before serving. Garnish with some sprigs of parsley.
Farm Kitchen Tip – This is a recipe that was brought back from Germany a few years back by Farmer Kurt. He was visiting a family and he was served this potato salad. The recipe came to us with ingredients, and we added some measurements after trying out the recipe and it is now a farm favorite when potato harvest is in season.
Recipe & photo provided by Jenn Borealo
Culinary & Education Specialist at Alstede Farms
