Berliner Kartoffelsalat (Creamy German Potato Salad)
The creamy German potato salad you didn't know you were missing.
Ingredients
- 2 lbs Yukon gold potatoes, peeled and diced
- 3-4 tablespoon dill relish or German-style sweet and sour pickles, chopped
- 1/2 medium onion, diced
- 1 sweet-tart apple, diced
- 1/4 cup mayonnaise
- 1-2 tablespoons white wine vinegar
- 1/2 teaspoon sugar
- 1 1/2 teaspoons caraway seeds
- salt
- freshly ground black pepper
Instructions
- In a large pot, boil the potatoes until fork-tender.
- Meanwhile, stir together the remaining ingredients in a large bowl until the sugar has dissolved and the apple and onion are well coated. Set aside.
- Drain the potatoes and allow to them cool slightly.
- Add to the bowl and toss to evenly distribute all ingredients.
- Refrigerate at least 1 hour prior to serving but preferably 3-4 hours or overnight.