Potato Salad Spreewald Style

5 from 5 votes
Total Time 1 hr
Course Dinner
Cuisine European
Servings 4 people
Calories 203 kcal


  • 600 g Potatoes, waxy
  • 300 g Jagdwurst
  • 1 size Onion
  • 250 ml Mayonnaise
  • 6 smaller ones Gherkins
  • Salt
  • Pepper
  • Cucumber stock


  • Wash the potatoes of the same size as possible and cook them with the skin on but without salt. Do a knife test, they must not be too soft. Drain the potatoes and rinse with cold water. Let the remaining liquid evaporate. Let it cool down (you can prepare it the day before). Peel the potatoes and cut into even cubes, place in a large bowl, season with salt and pepper. Cut the hunting sausage and the cucumber into even cubes and add to the potatoes. Also cut the onion (very finely) into small cubes and add to the ingredients. Spread the mayonaise over everything and mix everything well. Add enough cucumber stock to the salad until the desired consistency is achieved. Mix well and season to taste. The finished salad should stand in a cool place for a few hours so that everything can flow well. Mix well and taste again before serving, season a little if necessary ...
  • If you want it a little fresher, you can add fresh bell peppers and / or fresh cucumber in even pieces. Dutch Gouda also goes well as a variant. Beer ham as an alternative to hunting sausage is also possible. In our region, the ingredients are traditionally cut into cubes, not slices. Boiled eggs, cucumbers and pickles, radishes and Co. are great for decorating. Traditionally, sausages (hot or cold) are served with it. An absolute MUST on Christmas Eve ... But meatballs, steak or schnitzel, bratwurst or Schaschlyk are also delicious ..... Whether in summer for a garden party with a barbecue or in winter as a hearty home-style meal, THE salad always works! If you don't like raw onions (like me ...), you can leave them out! I always buy a serving, my family loves onions!


Serving: 100gCalories: 203kcalCarbohydrates: 0.2gProtein: 15.3gFat: 15.8g
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Written by John Myers

Professional Chef with 25 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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