Potato Salad from the Lausitz from Former G D R

Take a nostalgic culinary journey with the "Potato Salad from the Lausitz from Former GDR," a beloved East German classic that balances hearty flavors with a touch of tangy brightness. This traditional recipe features waxy potatoes delicately simmered to perfection, paired with crunchy gherkin-style pickles, and finely chopped onions for a satisfying texture. The secret lies in the lightly tangy dressing, a harmonious blend of pickle brine, mild mustard, vinegar, and just a hint of sugar for subtle sweetness. Finished with freshly chopped chives, this versatile salad is perfect as a refreshing side dish for barbecues, picnics, or family dinners. Quick to prepare and loaded with authentic flavors, this Lausitz-style potato salad brings a timeless taste of East German comfort food to your table.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams waxy potatoes
• 1 medium yellow onion
• 3 medium pickles (gherkin style)
• 50 milliliters pickle brine
• 3 tablespoons vegetable oil
• 1 teaspoon mustard (preferably mild or medium)
• 1 tablespoon vinegar (e.g., white vinegar or apple cider vinegar)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon sugar
• 2 tablespoons (chopped) chives

Directions

Step 1

Place the waxy potatoes in a pot of cold, salted water. Bring the water to a boil, reduce the heat, and simmer the potatoes gently for about 20-25 minutes, or until they are just tender. Avoid overcooking to prevent them from falling apart.

Step 2

Drain the potatoes and allow them to cool slightly. Once they are cool enough to handle, peel off the skins and cut the potatoes into thin slices or bite-sized chunks. Set aside.

Step 3

Finely chop the onion and the pickles. Set them aside.

Step 4

In a small bowl, combine the pickle brine, vegetable oil, mustard, vinegar, salt, black pepper, and sugar. Whisk the mixture until well blended and adjust the seasoning to taste.

Step 5

In a large mixing bowl, gently combine the sliced potatoes with the chopped onions and pickles.

Step 6

Pour the dressing over the potato mixture and toss to coat evenly. Be gentle to avoid breaking up the potatoes too much.

Step 7

Allow the salad to rest at room temperature for 15-20 minutes to absorb the flavors, or refrigerate for a few hours if preparing in advance.

Step 8

Before serving, sprinkle freshly chopped chives over the potato salad for garnish. Serve chilled or at room temperature as a side dish.

Nutrition Facts

Serving size	(844.7g)

Amount per serving	% Daily Value*
Calories	789.2

Total Fat 40.2g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 25.2g
Cholesterol 0mg	0%
Sodium 3906.9mg	0%
Total Carbohydrate 106.2g	0%
Dietary Fiber 11.7g	0%
Total Sugars 14.3g
Protein 9.0g	0%

Vitamin D 0IU	0%
Calcium 121.3mg	0%
Iron 4.0mg	0%
Potassium 2380.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.0%

Protein: 4.4%

Carbs: 51.6%