Potatoes are German staple food besides bread. I don´t cook potatoes everyday as my kitchen is international. Well, I cook mostly Filipino, Italian and German food but still potatoes are not my favorites. For me, it takes time to peel the potatoes and to save the time, I boiled plenty so I have lots of leftover for the next days potato salad or Bratkartoffeln, a hearty German fried potatoes. The other day, I made potato salad with yoghurt cream instead of using mayonnaise and I loved it as it was not so heavy for my tummy.
Ingredients: 3-4 persons
10 leftover boiled peeled potatoes, cut in cubes
1 piece of fried Bratwurst (you can use any sausage you want)
2 pieces of pickled gherkins
10 to 12 tablespoons of yoghurt salad cream
2-3 tablespoons of pickled gherkins water
1 small onion, cubes (optional)
2 tablespoons of canned peas
1 boiled egg, cubes
salt and white pepper powder
chili powder (optional)
How to make the potato yoghurt salad:
- Put the leftover cubes potatoes into a deep bowl.
- Cut the gherkins and Bratwurst sausage into cubes.
- Add the pickled gherkins, sausage, canned peas, egg cubes, onions and chopped parsley to the potatoes.
- Mix the yoghurt salad cream, gherkins water, salt, chili and white pepper powder in a small bowl.
- Add the yoghurt salat sauce to the potato mixture.
- Mix well and taste it. You can add more gherkins water, salt and pepper if you want to.
- Let it stay for at least few hours in the fridge. Letting it stay overnight is better.
- Serve with vegetable salad and with boiled sausages like the German Bockwurst.
Substitutes for some of the ingredients:
- Yoghurt salat cream——–mayonnaise or miracle whip
- Bratwurst ——————-Bockwurst, Longganisa, Vienna Sausage, Frankfurter, Hotdog, Bacon strips
- Gherkins water————-Vinegar or other pickled water
- Parsley———————–Chives, spring onions
- Peas————————–Pineapples and oranges
Potato salad is commonly served for any celebrations like birthdays and anniversaries by the Germans. In fact it is also commonly served with heated Bockwurst (German sausage) for Christmas Holy Eve dinner.
Copyrights 2016, All Rights Reserved by ©Thelma Alberts