North German Potato Salad with Mayo

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 2 lb (900 g) waxy potatoes
• 1 tbsp kosher salt (for boiling water)
• 3 large eggs
• 1 small white onion, finely diced
• 4 small dill gherkins (120 g), finely diced + 3 tbsp pickle brine, divided
• 1 small tart apple, small dice
• 2/3 cup (160 g) mayonnaise
• 3 tbsp (45 g) sour cream
• 2 tbsp German or Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tsp sugar
• 2–3 tbsp warm potato cooking water
• 2 tbsp chopped fresh dill
• 3/4 tsp fine sea salt, divided
• 1/4 tsp ground white pepper

Do This

• 1) Boil potatoes in salted water until tender, 15–20 minutes; drain and steam-dry 5 minutes.
• 2) Hard-boil eggs (10 minutes), chill, peel, and chop.
• 3) Dice onion, gherkins, and apple; briefly soak onion in 1 tbsp pickle brine to mellow.
• 4) Whisk dressing: mayonnaise, sour cream, mustard, 1 tbsp brine, sugar, 1/2 tsp salt, white pepper; thin with potato water.
• 5) Peel and slice warm potatoes; sprinkle with 2 tbsp brine, vinegar, and 1/4 tsp salt; rest 10 minutes.
• 6) Fold potatoes with onion, gherkins, apple, eggs, dill, and dressing; adjust seasoning.
• 7) Chill 30 minutes; garnish with extra dill and serve slightly cool.

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Why You’ll Love This Recipe

• Classic North German flavors: tender waxy potatoes, creamy mayo dressing, dill, pickles, and a gentle tang.
• Make-ahead friendly; it tastes even better after a short chill as the potatoes absorb the dressing.
• Balanced and not heavy—sour cream and a splash of pickle brine keep it bright and fresh.
• Perfect with schnitzel, brats, grilled fish, or as a cookout side.

Grocery List

• Produce: Waxy potatoes, white onion, tart apple, fresh dill (and optional chives)
• Dairy: Sour cream, eggs
• Pantry: Mayonnaise, German or Dijon mustard, dill gherkins, pickle brine, apple cider vinegar, sugar, fine sea salt, white pepper, kosher salt

Full Ingredients

Potatoes and Eggs

• 2 lb (900 g) waxy potatoes (Yukon Gold or small red potatoes)
• 1 tbsp kosher salt (for boiling water)
• 3 large eggs

Aromatics and Mix-Ins

• 1 small white onion (about 100 g), finely diced
• 4 small dill gherkins (about 120 g), finely diced
• 1 small tart apple (about 140 g), peeled if you like, small dice
• 2 tbsp fresh dill, finely chopped

Seasoning for Warm Potatoes

• 2 tbsp dill pickle brine
• 1 tbsp apple cider vinegar
• 1/4 tsp fine sea salt

Creamy Dressing

• 2/3 cup (160 g) mayonnaise
• 3 tbsp (45 g) sour cream
• 2 tbsp German or Dijon mustard
• 1 tbsp dill pickle brine
• 2 tsp sugar
• 1/2 tsp fine sea salt
• 1/4 tsp ground white pepper
• 2–3 tbsp warm potato cooking water, as needed for thinning

To Finish

• Extra dill fronds and finely snipped chives (optional), for garnish

Step-by-Step Instructions

Step 1: Boil the potatoes just right

Scrub the potatoes and place them whole in a large pot. Cover with cold water by 1 inch and add 1 tbsp kosher salt. Bring to a boil, then reduce to a gentle simmer and cook until the potatoes are just tender when pierced with a skewer, 15–20 minutes depending on size. Drain and let them steam-dry in the hot pot for 5 minutes so the skins loosen and excess moisture evaporates.

Step 2: Hard-boil and cool the eggs

Place the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat. Immediately cover, turn off the heat, and let stand for 10 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and chop into 1/2-inch pieces. Refrigerate briefly while you prep the rest.

Step 3: Prep and mellow the aromatics

Finely dice the onion and gherkins; small pieces distribute flavor without overpowering. Dice the apple into small cubes. To soften the onion’s bite, toss it with 1 tbsp pickle brine and let sit for 5 minutes; drain off excess. Set aside with the gherkins, apple, and chopped dill.

Step 4: Make the creamy northern-style dressing

In a mixing bowl, whisk together the mayonnaise, sour cream, mustard, 1 tbsp pickle brine, sugar, 1/2 tsp fine sea salt, and white pepper. Whisk in 2–3 tbsp warm potato cooking water until the dressing is glossy, smooth, and just thin enough to lightly coat a spoon.

Step 5: Peel, slice, and season the warm potatoes

While still warm but comfortable to handle, peel the potatoes (the skins should slip off easily). Slice into 1/4-inch (6 mm) rounds or half-moons and place in a wide bowl. Sprinkle evenly with 2 tbsp pickle brine, 1 tbsp apple cider vinegar, and 1/4 tsp fine sea salt. Gently toss and let stand for 10 minutes so the potatoes absorb the tangy seasoning.

Step 6: Fold everything together

Add the mellowed onion, diced gherkins, apple, chopped dill, and the chopped eggs to the seasoned potatoes. Pour over the dressing and gently fold with a spatula until every slice is lightly coated. Taste and adjust with a pinch more salt, brine, or white pepper as needed.

Step 7: Chill, finish, and serve

Cover and chill for at least 30 minutes (up to 24 hours) to let the flavors meld. Before serving, let the salad sit at room temperature for 10–15 minutes for the best texture. Garnish with extra dill and snipped chives. Serve slightly cool alongside schnitzel, grilled sausages, or smoked fish.

Pro Tips

• Use waxy potatoes (Yukon Gold, red, or other “firm cooking” types) so the slices hold their shape.
• Season the potatoes while warm with brine and vinegar—this is the key to deep, balanced flavor.
• Thinning the dressing with warm potato water makes it cling nicely without feeling heavy.
• White pepper keeps the dressing speck-free and traditional; black pepper works if that’s what you have.
• Fold gently to avoid breaking the potato slices and eggs; a flexible spatula helps.

Variations

• Classic Schleswig-Holstein Style: Skip the apple and eggs for a simpler salad of potatoes, onion, gherkins, dill, and mayo dressing.
• Bacon and Radish: Stir in 4 slices crisp bacon (crumbled) and 4–6 thinly sliced red radishes for smoky crunch.
• Lighter Creaminess: Swap half the mayo for plain whole-milk yogurt or crème fraîche for a tangier, lighter profile.

Storage & Make-Ahead

Store in an airtight container in the refrigerator for up to 3 days. Do not freeze. For best flavor, make the salad up to 24 hours ahead and hold chilled; remove from the fridge 10–15 minutes before serving. If the salad tightens up, fold in 1–2 tbsp additional pickle brine and/or 1–2 tbsp mayonnaise to refresh. For food safety, do not leave at room temperature for more than 2 hours.

Nutrition (per serving)

Approximate: 380 calories; 24 g fat; 35 g carbohydrates; 7 g protein; 3 g fiber; 730 mg sodium. Values will vary based on exact ingredients and brands.