Potato Salad Westphalia Style

potato salad westphalia style

Find out today how to make the Potato Salad Westphalia Style. It’s one of these potato salads that are so good as a side dish for sausages, Schnitzel or “Fischstäbchen” (fried fish sticks). This salad is so easy to make, just make sure yo use German mustard and pickles – this makes the difference! The original recipe doesn’t use vinegar and oil, yes, that’s right. If you like you can add some tablespoons, it wouldn’t hurt. Happy Cooking!

Ingredients Potato Salad Westphalia Style

(serves 4)
1 kg boiled, cold, unpeeled potatoes
5-6 tbsp mayonnaise
150 g yoghurt, natural
3 tbsp (German) mustard
2 medium pickles, pref. German
4 hard boiled eggs
1 medium onion
salt, pepper, nutmeg to taste
1 splash heavy cream (makes it creamy)
1 splash pickles liquid

Optional:
radishes, tomatoes for decoration
herbs such as chives, parsley or cress
2 tbsp sunflower oil and vinegar


lowensenfhengstenberg 13 herbs vinegar


Cooking Instructions Potato Salad Westphalia Style

– Boil eggs, drain, place in cold water for 1 min, then peel. Let cool off.
– Chop onion fine.
– Cut pickles and eggs into small cubes.
– Peel potatoes and cut in thin slices.
– Combine mayonnaise, cream, pickles liquid, yoghurt, mustard, pickles, eggs, onions and spices.
– Add the potatoes and mix well.
– Let sit in the fridge for at least 1 hour. Some say even 2-3 hours is needed.

If you like decorate with sliced radishes and tomato quarters and 1 egg cut in quarters

Serve with sausages, Buletten, fried fish or chicken or Winer Schnitzel.

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