German-Style Potato Salad with Mayo, Dill and Capers
Ingredients
For the salad:
- 1 kg waxy potatoes e.g. Belana variety
- 50 grams drained capers about 4 ½ tablespoons
- 3 tablespoons finely chopped dill pickles Saure Gurken or Gewürzgurken
- 1 small red onion finely chopped
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh chives chopped
For the mayo dressing:
- 6 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar unfiltered
- Sea salt and freshly ground black pepper to taste
Method
-
Cook the Potatoes: Place the potatoes in a large pot and cover with generously salted cold water. Bring to a boil, then reduce the heat slightly and simmer until the potatoes are tender and easily pierced with a knife—about 15 to 20 minutes, depending on their size. Drain the potatoes and let them cool just enough to handle. While still warm, peel off the skins using a small paring knife and discard. Slice or quarter the potatoes, then transfer them to a large serving bowl. Set aside to cool slightly.
-
Make the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth and creamy. Season to taste with salt and freshly ground black pepper.
-
Combine the Salad: Pour the dressing over the potatoes and gently fold everything together until the potatoes are evenly coated. Add the capers, chopped dill pickles, red onion, fresh dill, and chives. Toss gently to combine.
-
Chill and Serve: Refrigerate the salad for at least 1 hour to let the flavours fully meld together. Serve chilled and enjoy!
Notes
TIPS FOR THE BEST POTATO SALAD:
- Choose the right potatoes: Waxy potatoes are ideal for potato salad because they hold their shape well and have a creamy texture. Varieties like Belana, Annabelle, or Sieglinde are excellent options.
- Skip the peeling (if you want): If you’re using young new potatoes with tender skins, there’s no need to peel—just scrub them clean before cooking. Leaving the skins on adds texture and a rustic touch.
- Choose naturally fermented pickles (if possible): I prefer using dill pickles that are free from added sugar and naturally fermented with live probiotics—not only for their flavour but also for a little gut-friendly boost. That said, feel free to use your favourite variety. Cornichons, Gewürzgurken, or saure Gurken all work beautifully—just be sure to chop them finely so the flavours are evenly distributed throughout the salad.
- Prefer a creamier salad? If you enjoy a more generously dressed potato salad, consider increasing the quantity of mayonnaise and mustard slightly or even doubling the dressing for a richer, more indulgent finish.
- Adjust vinegar for extra brightness: For those who prefer a more tangy flavour profile, an additional splash of apple cider vinegar can enhance the overall balance of the salad. Add it while mixing or just before serving.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.