Since I come from a part-German, part-American family, I grew up with Christmas traditions from both sides. This was great because I got the best of both worlds, but I’ve come to realize I also missed quite a few traditions, since there is only room and time for so many. So, I’ve spent the past couple of weeks asking just about every German person I’ve come across what some of their family Christmas traditions are. I was especially interested in knowing what sort of foods they eat on Christmas Eve because I needed some ideas. Surprisingly, the majority of them said “potato salad and bratwurst.” Not stereotypical German at all, I know. 😉 I personally have never heard of this tradition, but after some thought, I decided I like it. You don’t want to eat anything too heavy the evening before a huge Christmas meal and you also don’t want to spend too much time in the kitchen. Potato salad and brats seem like the perfect answer. And luckily I have the perfect potato salad recipe for this tradition…
I’ve never been a big fan of potato salad. I’ve always found it to be a bit bland and too “potatoey.” That is, until I found this recipe for German (specifically Berliner) potato salad. I don’t know if it’s the apple or the delicious dressing, but something makes this potato salad too die for. I know we will be enjoying it, along with some brats on December 24th for our new Christmas Eve tradition! What will you all be having for your Christmas Eve meal?
Hope your days are filled with lots of presents, delicious food and most importantly time with family and friends! Happy Holidays to all of you!
- 2 lbs./1kg potatoes, Yellow Finn, Yukon Gold, and red potatoes tend to work best
- 2 teaspoons mustard
- 3 teaspoons sugar
- ½ cup/100 ml pickle juice
- ¼ cup/50 ml white wine vinegar
- ½ cup/100 ml sunflower oil
- 1 purple onion, chopped finely
- 1 apple, a tart kind such as Pink Lady, chopped
- 4-5 medium pickles, chopped
- 3-4 green onions, chopped
- salt and fresh ground black pepper
- Place potatoes in a large pot, cover with cold water and tablespoon of salt, cook until tender and rinse with cold water. Once cool enough to handle, peel and slice potatoes.
- In the meantime put mustard, sugar, pickle juice, vinegar, oil, very finely chopped onion, some salt, and quite a bit of fresh ground black pepper in a sealable jar or glass and shake to combine.
- In a large bowl place one layer of potato slices, followed by a handful of pickles, a handful of apples, a couple of spoonfuls of dressing and salt and pepper. Continue to layer until all of the ingredients are used up and pour any excess dressing over the top.
- Allow salad to sit at least 3-4 hours, but preferably overnight and then toss to combine.
- Mix in the chopped green onions and serve.
Recipe adapted from Petra Regina