By Nik, founder of 東歐嚴選｜kefir.link and former chef · Updated 2 November 2026
Tender slices of waxy potato, crisp radishes, spring onions and dill come together in a dressing of milk kefir, rapeseed oil and seeded mustard, with no mayonnaise at all. Kefir, a tart and tangy cultured milk, makes the dressing light and creamy, and the mustard seeds give it bite. It is the kind of potato salad Germans set beside sausages, and it tastes even better after a night in the fridge.
Every German family has its own potato salad
For many Germans, potato salad and Christmas Eve belong together, and sausages with potato salad is the country's best-loved Christmas Eve meal. The dressing depends on the region. In the north it is usually made with mayonnaise, while in Hesse and the south the potatoes are dressed with vinegar, oil and broth, often while still hot. Families add their own touches, such as pickles or apples in the Rhineland and pickled cucumbers with radishes in Brandenburg, and many keep a secret recipe. Lighter dressings made with kefir or yogurt instead of mayonnaise belong to German home cooking too.
Waxy potatoes, dry slices and a gentle hand
Waxy potatoes are what keep the slices whole. They have less starch and firmer flesh than floury types, which break up when mixed and turn the salad mushy; in Taiwan, look for Tainung No. 1 or red-skinned potatoes. Drain the boiled potatoes well before the dressing goes on, because their water thins it. Fold everything together once and gently, since constant stirring breaks the slices. As the salad rests, the potatoes soak up the dressing and the flavours blend.
Sausages, chives and other additions
Frankfurter sausages are the classic partner. Fresh chives can stand in for the dill, and chopped gherkins or fried bacon cubes make a heartier bowl. For a creamier salad, stir in a little more kefir.
German-style potato salad with mustard kefir dressing
Ingredients
Salad
- 800 g potatoes Choose small, firm potatoes that hold their shape when cooked.
- 1 bunch radishes Trim off the leaves and roots.
- 1 bunch spring onions
Mustard kefir dressing
- 240 g plain milk kefir Use unsweetened kefir.
- 2 tbsp rapeseed oil
- 1 tbsp wholegrain mustard Choose mustard with visible whole seeds.
- 1 bunch fresh dill Fresh chives can replace the dill.
- ½ tsp salt For the dressing; use extra salt in the cooking water and adjust the salad to taste after chilling.
- ½ tsp black pepper Use ground pepper.
- 1 pinch sugar Optional, to soften the tang.
You will need
- Saucepan
- Colander
- Knife and chopping board
- Shallow container
- Large bowl
- Small bowl and spoon
Instructions
- Cook the washed, whole, unpeeled potatoes in boiling salted water for about 20 minutes, until a fork slides easily into the centre.
- Drain the potatoes thoroughly in a colander.
- Peel and slice the potatoes as soon as they are cool enough to handle.
- Spread the potato slices in a shallow container and refrigerate promptly to cool before adding the dressing.
- Thinly slice the washed and dried radishes.
- Cut the washed and dried spring onions into thin rings.
- Finely chop the washed and dried dill.
- Mix the kefir, oil, mustard, dill, salt and pepper in a small bowl, adding the pinch of sugar only if you want a milder tang after tasting.
- Gently fold the cooled potato slices, radishes and spring onions with the dressing in a large bowl until evenly coated.
- Cover and refrigerate for at least 1 hour, then taste and add salt if needed before serving.
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