4-6 medium potatoes
4 pickled dill gherkin, sliced
1-2 apples, cored and then cut finely
1 cucumber, thinly sliced
2 tbs mayonnaise
2 tbs plain yoghurt
1 tbs extra virgin olive oil
1 tbs apple cider vinegar
1 tbs of the brine from the pickled dill gherkins
1 small onion or 4 spring onions, finely sliced
fresh dill finely chopped (optional)
salt and pepper to taste
A special dish to share with you this week, from a friend and customer who has generously passed on her recipe for her neighbourhood-famous potato salad. It’s totally delicious, full of flavours and textures and will no doubt be gracing many picnic blankets and shared tables this summer. It’s the kind of deluxe, serious potato salad that has everyone oohing and ahhing and asking for the recipe. Thanks Heidi!
Heidi’s German Potato Salad
Boil the potatoes enough in advance to give them time to cool down. When they are cooked drain them and let them cool. Hard boil the eggs and set them aside to cool.
In the meantime prepare the dressing by mixing the mayo, yoghurt, oil, vinegar and gherkin brine. Add the salt, pepper, onion or spring onion, dill, apples, gherkins and the cucumber. Mix carefully so that you don’t bruise and bash the ingredients.
Peel the boiled eggs and the potatoes. When they are both cool slice them into the rounds and add them to the dressing. Stir it around carefully and taste. Adjust the seasoning if necessary.
The taste of the salad improves with time so if you are cooking it in advance cover it and put it in the fridge. Before you serve it stir it again and taste it to check that you are satisfied with the taste. Adjust accordingly.