German Potato Salad with Mayonnaise, No Added Refined Sugar
International dishesSaladsGermanyBoiling the potatoes takes about 20 minutes, then chill before serving
German potato salad with mayonnaise rests entirely on a step few people notice: soaking the potatoes in hot vinegar water. The difficulty is keeping the slices whole, since a heavy hand turns the whole bowl into mash. The potatoes boil in their skins for about 20 minutes before they are peeled and sliced.
Boiling water mixed with vinegar and seasoning salt covers the slices and stays until it has cooled completely, then it is poured off. The egg, onion, cucumber and apple are all diced to match the size of the potato slices.
This batch weighs about 2.3kg, at roughly 79 calories per 100g.
Method
Wash the potatoes and leave the skins on. Hard boil 3 to 4 chicken eggs and chop them. Dice the onion. Dice the pickled cucumber. Peel the apple and dice it.
Boil 1kg potatoes in a pot of water over medium heat for about 20 minutes from the moment the water boils, then drain them and let them cool.
Peel the potatoes and cut them into bite sized slices, neither too thick nor too thin, so they hold together when tossed.
Bring about 1.5 liters of water to a boil with 60ml of 5% vinegar and a little seasoning salt, then pour it over the sliced potatoes so they are covered.
Leave it until the water has cooled completely, then pour off the vinegar water, keeping a little in the bowl.
Add the egg, onion, cucumber, apple, 250ml Lean Mayo, 100g creme fraiche and the chopped chives, and fold gently so the potatoes do not break up.
Season with salt, kOBE Monk Fruit Blend and pepper to taste.
Cover and refrigerate, as the salad tastes best cold.
Tips
Creme fraiche is hard to find in Vietnam, and unsweetened yogurt works, though it is less rich.
Chives look like spring onion but thinner and with a faint garlic note, and they hate heat, so add them once the dish has cooled a little.
Slice the potato on the thick side and fold gently, which keeps the bowl from breaking down.
Dress the potato while it is still warm so the flavor sinks in, since fully cooled potato only takes a coating.
Use a waxy potato, because a floury one boiled for 20 minutes falls apart in the mixing.
Need the monk fruit sugar or Lean Mayo?
These two are what kOBE cooks with in the recipe above. See the product page or send us a message.