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🍽️ North German Potato Salad with Mayo and Egg

486 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly.
  2. 2. Place them in a pot with salted water.
  3. 3. Bring the water to a boil.
  4. 4. Cook the potatoes with the lid on for 20 to 25 minutes until tender.
  5. 5. Heat about 1 liter of water in a second pot.
  6. 6. Place the eggs in the bubbling water.
  7. 7. Boil the eggs for 7 minutes.
  8. 8. Drain the eggs.
  9. 9. Rinse them with cold water.
  10. 10. Peel the cooled eggs.
  11. 11. Cut the onions in half.
  12. 12. Remove the onion skins.
  13. 13. Dice the onions finely.
  14. 14. Wash the parsley.
  15. 15. Dry the parsley well.
  16. 16. Pluck the parsley leaves from the stems.
  17. 17. Chop the parsley leaves finely.
  18. 18. Dice the gherkins.
  19. 19. Dice the boiled eggs.
  20. 20. Bring vegetable broth to a boil in a pot.
  21. 21. Add the onion cubes to the boiling broth.
  22. 22. Cook the onions for 3 minutes.
  23. 23. Let the broth cool down slightly.
  24. 24. Stir oil into the broth.
  25. 25. Add 3 tablespoons of gherkin brine.
  26. 26. Stir in mustard.
  27. 27. Season the sauce with salt and pepper.
  28. 28. Drain the cooked potatoes.
  29. 29. Peel the warm potatoes.
  30. 30. Slice the potatoes thinly.
  31. 31. Place the potato slices in a bowl.
  32. 32. Pour the lukewarm dressing over the potatoes.
  33. 33. Mix everything well.
  34. 34. Let the salad marinate for 20 minutes.
  35. 35. Add the gherkins to the salad.
  36. 36. Add the eggs to the salad.
  37. 37. Add the mayonnaise to the salad.
  38. 38. Mix all ingredients well.
  39. 39. Let the salad marinate again for at least 20 minutes.
  40. 40. Sprinkle the finished salad with the chopped parsley.
  41. 41. Serve the potato salad.

Nutrition per serving