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Berlin Potato Salad

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Boil the potatoes until they are just tender, about 10–15 minutes, then drain the pot and warm the potatoes over a low heat for a few moments, just long enough for the water to evaporate and the potatoes to dry out and keep from being waterlogged. Sprinkle with salt and pepper and set aside.

In a small bowl mix together the mustard with the wine vinegar and spoon over the potatoes; toss very gently. You want them to keep their shape and not fall apart.

Gently mix in the shallots, dill pickles, yoghurt or sour cream, mayonnaise and dill. Taste for seasoning and chill until ready to eat.