German Potato Salad

Size: serves 4

14 oz new potatoes, scrubbed (I peeled also)
3 tbsp mayonnaise
1 tbsp crème fraiche
2 tbsp baby capers, drained
2 oz baby gherkins, drained and sliced
1 lemon... zest & 2 tsp juice
Salt & freshly ground black pepper
1 tbsp chopped fresh flat leaf parsley


Fill a pan half-way with salted water and bring to a boil. Add the potatoes and return to a boil. Cook for 15-18 minutes, or until just tender. Drain in a colander and then rinse under running water until cold.

Mix the mayonnaise, crème fraîche, capers, gherkins and lemon juice in a large bowl until well combined.

Cut each of the potatoes into four chunks and stir into the mayonnaise dressing with the lemon zest. Season, to taste, with salt and freshly ground black pepper. Sprinkle over the parsley.

*adapted from BBC Food

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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