Creamy German Potato Salad with Yoghurt, Pickles and Fresh Chives
A fresh, hearty German-style potato salad with warm potatoes folded through a tangy yoghurt, mayonnaise and mustard dressing. Simple, filling and ideal for lunch, picnics or a clean side dish.
Servings
Ingredients
- 1000 g waxy potatoes peeled and sliced
- 500 ml vegetable stock
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 150 ml full-fat yoghurt
- 150 ml mayonnaise
- 2 shallots finely chopped
- 5 pickles diced
- 2 tbsp curly parsley finely chopped
- 15 g chives finely chopped
- salt and pepper
Instructions
- Put the sliced potatoes and vegetable stock in a pan and bring to the boil. Cook for about 10 minutes, until just tender.1000 g waxy potatoes, 500 ml vegetable stock
- In a large bowl, mix the mustard, vinegar, yoghurt and mayonnaise. Stir in the shallots, pickles, parsley and chives.1 tbsp Dijon mustard, 1 tbsp white wine vinegar, 150 ml full-fat yoghurt, 150 ml mayonnaise, 2 shallots, 5 pickles, 2 tbsp curly parsley, 15 g chives
- Drain the potatoes and fold them into the dressing while still warm. Leave to cool completely, then season with salt and pepper.salt and pepper
Drink pairing
This potato salad is creamy, tangy and herb-fresh, so the best drinks bring acidity, bubbles or a clean herbal finish.
Alcoholic
- Dry Riesling or Grüner Veltliner
- German Pilsner or Kölsch
- Dry sparkling wine
Non alcoholic
- Sparkling elderflower water with lemon
- Cold apple mint tea
- Alcohol-free wheat beer
Nutrition per serving
Calories: 470kcal (24%) | Carbohydrates: 48g (16%) | Protein: 7g (14%) | Fat: 29g (45%) | Saturated Fat: 5g (31%) | Cholesterol: 20mg (7%) | Sodium: 1486mg (65%) | Potassium: 1367mg (39%) | Fiber: 6g (25%) | Sugar: 8g (9%) | Vitamin A: 830IU (17%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 29mg (35%) | Vitamin D: 0.1µg (1%) | Vitamin E: 1mg (7%) | Vitamin K: 120µg (114%) | Folate: 68µg (17%)
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