Potato Salad (Anna)



This is a really easy to make German cold potato salad that can be used as a starter or a side dish to a main meal. It’s also very good for picnics. It’s an ideal starter for any romantic meal you may be preparing as it can be made in advance and left in the fridge so that you can spend less time in the kitchen and more time with your lady when she arrives!

Guten appétit!






For a starter course for two, use the measures below:

  • 2 large potatoes (firmer new potatoes or waxy red type tend to be best)
  • Small bunch fresh chives – finely chopped
  • 2 spring onions – finely chop the white bulbs (discard the green)
  • 2 small pickled gherkins (pat dry with paper towel)
  • 1 frankfurter
  • 2 tsp pickled capers (drained)
  • 2 tbsp mayonnaise
  • 1 tbsp cream (thicker rather than runny cream)
  • 1 tbsp Dijon mustard (or similar milder mustard – not hot English style mustard)
  • Salt and pepper to taste (rock salt and ground pepper is best)


How To Cook It

Bring a large pan of water to the boil and add salt and the potatoes still in their skins (you don’t need to peel them at this stage). Cook for about 20 minutes or until just tender (less time for smaller potatoes). Try not to overcook the potatoes or they will turn to mash. Drain the potatoes and wrap individually in silver kitchen foil until you are ready to use them (let them stand and allow them to cool for a little while).

Chop your chives and onions. Cut the gherkins and the frankfurter into medium-size slices.

Mix together the mayonnaise, cream and mustard – give it a good whisk (use a fork if you haven’t got a whisk).

Unwrap the potatoes and peel them. Cut them into bite-size cubes and place into a large bowl.  Add the onion, gherkins, frankfurter and capers to the potatoes. Spoon the sauce on top and gently mix together, taking good care not to break up or mush the potatoes.


How To Serve It

Split into two, onto your serving plates. Season each portion with salt and pepper and sprinkle the chives over the top. To make more attractive or into a larger lunch course, place the potato salad on top of some small crisp lettuce leaves…. and add a nice glass of Reisling too!



You can replace the frankfurter with bacon or pancetta but blanche in hot water for a couple of minutes first to get rid of some of the saltiness. If you prefer a vegetarian option, try some small chunks of cucumber or roasted bell peppers instead of the frankfurter.



Potato Salad

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