Creamy Northern German Potato Salad Recipe To Savor
 If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta June 25, 2020 Last updated on July 22, 2025 No Comments Marta June 25, 2020 Last updated on July 22, 2025 No Comments When it comes to German Potato Salads, most people think of the classic Southern versions made with oil and vinegar dressing. However, there’s a delightful twist hailing from the north of Germany that’s ready to steal the spotlight: northern German potato salad. This unique take swaps out the tangy vinegar-based dressing for delicious and creamy mayonnaise one, creating this savory delight, that I will show you step-by-step how to make. Creamy make-ahead side The northern German potato salad stands out as a make-ahead side that chills in the fridge until your serving time arrives. It is trurly perfect dish for picknicks, BBQs and even a Christmas Dinner. When it comes to Northern German Potato Salad, there’s no need to wait around like with vinegar-based potato salads. It’s the ideal choice for those speedy meal moments! Let it rest in the fridge as long as the time allows. My inspiration During a seaside getaway near the North Sea, I encountered the exquisite flavors of traditional Northern German potato salad for the first time. While exploring a food market on Rügen Island, we tried pan-fried fish paired with this extraordinary salad. Accustomed to the oil and vinegar dressing salads typical in central Germany, this treat completely transformed my perception of German potato salads! I am convinced that certain German dishes, particularly fish, are elevated to a new level when accompanied by this distinctive Northern German potato salad. Get my Potato Salad 3-day video course 3 videos and 6 traditional recipes that will show you how to make the perfect German Potato Salad. By submitting your email you agree that Cooking the World may send you new recipes, ultimate guides, video courses, promotional email messages with offers. updates and other marketingmessages. You understand and agree that Cooking the World may use yourinformation in accordance with its Privacy Policy. Choose the right potatoes Begin your journey to northern German potato salad perfection with high-quality potatoes. Germany boasts a unique potato variety ideal for culinary creations. Opt for waxy potatoes to ensure a salad that holds its structure flawlessly. When making Northern German potato salad, I enjoy using either peeled and cooked potatoes or jacket potatoes. You have the freedom to pick your favorite. Unlike the Southern German variation, this version of potato salad doesn’t require starch due to the creamy texture provided by mayonnaise dressing. For a spectacular outcome with your Northern German potato salad, remember the following tips: – Avoid overcooking the potatoes (20 minutes is perfect)– Season generously– If possible, chill in the fridge for an hour before serving Ingredients, Taste & Texture Northern German potato salad offers a delightful blend of freshness, creaminess, and a satisfying crunch. The addition of onions and pickles delivers a burst of fresh flavors and textures, while the combination of potatoes and mayonnaise dressing adds creaminess. Serving For a healthier twist, pair your North German potato salad featuring a creamy mayo dressing with lean meats like beef steak or fish. This combo promises a burst of freshness and optimal balance of fats to complement those meaty delights. But hey, if you’re not on a calorie count, go all out with your pork steak or Bratwurst – as long as you relish every bite! Have you ever made German potato salad before? If yes, please share the variation you made in the comments down below. If no, let me know what is holding you back? Loving German Potato Salads? Northern German Potato Salad Northern German Potato Salad with Mayonnaise is a quick and creamy potato salad that you can serve straight away or make ahead! No ratings yet Prep Time 20 minutes Cook Time 25 minutes Course Side Dish Cuisine German Servings 2 people INGREDIENTS 500 g potatoes waxy1 onion small80 g pickles125 ml mayonnaise or Miracel Whip1 tbsp mustard1 eggsaltpepper 500 g potatoes waxy 1 onion small 80 g pickles 125 ml mayonnaise or Miracel Whip 1 tbsp mustard 1 egg salt pepper Optional Ingredients appleradish apple radish INSTRUCTIONS Cook potatoes Cook jacket potatoes for 20 minutes (depending on size). Make sure the potatoes are tender, but not too soft, so they keep their shape when slicing. Cook jacket potatoes for 20 minutes (depending on size). Make sure the potatoes are tender, but not too soft, so they keep their shape when slicing. Cook jacket potatoes for 20 minutes (depending on size). Make sure the potatoes are tender, but not too soft, so they keep their shape when slicing. Prepare the rest of the ingredients Chop onions for the dressing.Chop or slice the pickles. Chop onions for the dressing. Chop onions for the dressing. Chop or slice the pickles. Chop or slice the pickles. Make the dressing Combine mayonnaise, mustard, salt and pepper in a small mixing bowl. Keep in the fridge until you are ready to use it. Combine mayonnaise, mustard, salt and pepper in a small mixing bowl. Keep in the fridge until you are ready to use it. Combine mayonnaise, mustard, salt and pepper in a small mixing bowl. Keep in the fridge until you are ready to use it. Prepare the potatoes Drain the cooked potatoes and let them cool down a bit, for 15 minutes.Peel the skin off.Slice them into half cm wide slices. Drain the cooked potatoes and let them cool down a bit, for 15 minutes. Drain the cooked potatoes and let them cool down a bit, for 15 minutes. Peel the skin off. Peel the skin off. Slice them into half cm wide slices. Slice them into half cm wide slices. Make the salad Mix potatoes with pickles, onions and dressing.Season with salt and pepper.Slice the egg and add it to the salad. Mix carefully.Serve it immediately or put it in the fridge until the salad is ready to be served. Mix potatoes with pickles, onions and dressing. Mix potatoes with pickles, onions and dressing. Season with salt and pepper. Season with salt and pepper. Slice the egg and add it to the salad. Mix carefully. Slice the egg and add it to the salad. Mix carefully. Serve it immediately or put it in the fridge until the salad is ready to be served. Serve it immediately or put it in the fridge until the salad is ready to be served. Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.