in Germany

Potato salad from the Thuringian Forest

updated

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Ingredients for 6 servings:

  • 2 kg potatoes, small
  • 500 g sour cream (20%)
  • 2 onions
  • 1 jar gherkins (Spreewald style)
  • 1 pack of mixed frozen herbs (dill, chives, parsley or 8 herbs)
  • 3 tbsp vegetable oil
  • 2 tbsp lemon juice
  • pepper
  • Salt

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with sour cream, cucumbers and herbs

Boil the potatoes unpeeled and then peel them. While the potatoes are cooking, peel the onions and chop them into small pieces. Chop the Spreewald gherkins as well. Place both in a salad bowl and toss together. Add the sour cream and oil. Season to taste with lemon juice, herbs, salt, and pepper. Once the potatoes are cooked and peeled, cut them into bite-sized slices and add them to the bowl with the other ingredients. Season again if desired. Tip: The salad tastes best when it’s still warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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