Omi Anke's German Potato Salad

October  4, 2022
2 Ratings
Photo by Bobbi Lin
  • Serves 6 to 8
Author Notes

This potato salad recipe hails from Berlin and was taught to me by a wonderful German woman, Anke. It's the perfect summer barbecue side dish. Make sure you get good dill pickles—it makes all the difference. —Anna Francese Gass

What You'll Need
  • 21/2 to 3 pounds Yukon Gold potatoes, boiled and peeled
  • 1 small red onion, chopped fine
  • 6 to 7 small Polish dill pickles, medium dice
  • 6 to 7 tablespoons Hellman's mayonnaise
  • 4 teaspoons Grey Poupon mustard
  • Salt and pepper, to taste
  1. Allow potatoes to cool to room temperature and then cut into small cubes. In a large bowl, add potatoes, red onion, and pickles. Carefully fold in mayo and mustard. Potatoes should not be overly dressed but you do want to taste the mayo and mustard. Add salt and pepper gradually to your liking. Remember, mayo and mustard both have salt so season sparingly.
  2. Serve cold or at room temperature. Anke suggests to make it the day before—it's perfect for entertaining and is a wonderful side dish for some German sausages. Köstlich!!

See what other Food52ers are saying.

  • Alexandra G
    Alexandra G
  • Courtney C
    Courtney C
  • Anna Francese Gass
    Anna Francese Gass
  • Pegeen
Cookbook Author. Heirloom Kitchen.Food52 contributing editor & Recipe Tester.

5 Reviews

Alexandra G. June 18, 2016
I grew up hating German potato salad for its odd vinegar taste and lack of creaminess that I loved in its American counterpart; perhaps the lack of mayo in the versions I tried was the culprit!
Pegeen June 18, 2016
Hemingway's version in "A Moveable Feast" was from Paris (not Berlin) and did not include mayo. But everything else in this wonderful recipe made me think of his crisp description.

"There were a few people in the brasserie and when I sat down on the bench against the wall with the mirror in back and a table in front and the waiter asked if I wanted beer I asked for a distingué, the big glass mug that held a liter, and for potato salad.

"The beer was very cold and wonderful to drink. The pommes à l’huile were firm and marinated and the olive oil delicious. I grounded black pepper over the potatoes and moistened the bread in the olive oil. After the first heavy draft of beer I drank and ate very slowly. When the pommes à l’huile were gone I ordered another serving and a cervelas. This was a sausage like a heavy, wide frankfurter split in two and covered with a special mustard sauce."
Courtney C. June 23, 2016
I made this solely due to your comment. My fiance and I had beer, sausages (vegetarian for me) with mustard, and the potato salad. It was wonderful.
Anna F. February 8, 2017
Courtney, I am so glad you liked it. Thanks for your comment!
Anna F. February 8, 2017
Pegeen, thank you for your beautiful excerpt. I will also think of him now when I make this recipe. xx