Potato Salad from the Lausitz from Former G D R
Take a nostalgic culinary journey with the "Potato Salad from the Lausitz from Former GDR," a beloved East German classic that balances hearty flavors with a touch of tangy brightness. This traditional recipe features waxy potatoes delicately simmered to perfection, paired with crunchy gherkin-style pickles, and finely chopped onions for a satisfying texture. The secret lies in the lightly tangy dressing, a harmonious blend of pickle brine, mild mustard, vinegar, and just a hint of sugar for subtle sweetness. Finished with freshly chopped chives, this versatile salad is perfect as a refreshing side dish for barbecues, picnics, or family dinners. Quick to prepare and loaded with authentic flavors, this Lausitz-style potato salad brings a timeless taste of East German comfort food to your table.
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Recipe Information
Ingredients
- 500 grams waxy potatoes
- 1 medium yellow onion
- 3 medium pickles (gherkin style)
- 50 milliliters pickle brine
- 3 tablespoons vegetable oil
- 1 teaspoon mustard (preferably mild or medium)
- 1 tablespoon vinegar (e.g., white vinegar or apple cider vinegar)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar
- 2 tablespoons (chopped) chives
Instructions
Place the waxy potatoes in a pot of cold, salted water. Bring the water to a boil, reduce the heat, and simmer the potatoes gently for about 20-25 minutes, or until they are just tender. Avoid overcooking to prevent them from falling apart.
Drain the potatoes and allow them to cool slightly. Once they are cool enough to handle, peel off the skins and cut the potatoes into thin slices or bite-sized chunks. Set aside.
Finely chop the onion and the pickles. Set them aside.
In a small bowl, combine the pickle brine, vegetable oil, mustard, vinegar, salt, black pepper, and sugar. Whisk the mixture until well blended and adjust the seasoning to taste.
In a large mixing bowl, gently combine the sliced potatoes with the chopped onions and pickles.
Pour the dressing over the potato mixture and toss to coat evenly. Be gentle to avoid breaking up the potatoes too much.
Allow the salad to rest at room temperature for 15-20 minutes to absorb the flavors, or refrigerate for a few hours if preparing in advance.
Before serving, sprinkle freshly chopped chives over the potato salad for garnish. Serve chilled or at room temperature as a side dish.
Nutrition Facts
Calories |
789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3907 mg | 170% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 14.3 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2380 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
