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German Potato Salad with a Twist

Monday, 26 May 2008


There are few recipes more typically German than potato salad. Chileheads Harald and Renate Zoschke gave this national dish a spicy twist. It makes a great complement for Bratwurst from the grill!


At a glance
Cooking Method
Heat Level
Side Dish
4 to 6
  • 2 pounds new potatoes

  • 2 hard boiled eggs, chopped

  • 2 chipotle chiles in adobo sauce, drained and chopped, reserving adobo sauce

  • 1 medium onion, chopped

  • 2 small pickles, chopped

  • 2 cups high quality mayonnaise

  • 1 cup low fat yogurt

  • 1 tablespoon Dijon mustard

  • 1 tablespoon of the adobo sauce

  • 1 teaspoon cayenne powder

  • Sprinkle of sugar

  • Salt and pepper to taste

  • Chopped chives for garnish


Brush the potatoes thoroughly under running water. Boil the potatoes in their skins in salted water until tender (about 25 minutes). Slice hot into a large bowl.

Add the hard-boiled eggs, chipotle pods, onion, and pickles to the sliced potatoes.

For the dressing, blend mayonnaise, yogurt, mustard, adobo sauce, cayenne powder and sugar very well.

Fold gently into potatoes and add salt and freshly ground pepper to taste.

Let sit for at least one hour, refrigerated, so flavors blend well.

Sprinkle with chives and serve at room temperature.


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