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Berliner Kartoffelsalat / Berliner Potato Salad

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“This is my moms recipe for the mayo based version that you will find all over northern Germany, while southern Germany prefers the vinegar based/hot version. Make sure to let the salad rest for at least 2 hours so that all the flavors can blend and soak into the potatoes.”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Make sure onion, pickles and apple are chopped the same size.
  2. Boil the whole potatoes with their skins on until tender about 20-30 minutes.
  3. Remove from pot and let rest until cool enough to handle but still warm, then peel and dice into preferred size.
  4. In a bowl combine all the ingredients except potatoes.
  5. Put potatoes into a big bowl, pour"sauce" over them and stir together carefully (potatoes break apart easily while still warm).
  6. Cover bowl and let rest in fridge for at least 2 hours (overnight is even better).
  7. Taste test and add more pickle juice, salt, pepper, sugar or mayo if/as needed.

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