{ "id": 28662, "date": "2026-11-02T15:31:29", "date_gmt": "2026-11-02T07:31:29", "guid": { "rendered": "https:\/\/kefir.link\/zh-tw\/kefir-potato-salad\/" }, "modified": "2026-11-02T15:31:29", "modified_gmt": "2026-11-02T07:31:29", "slug": "kefir-potato-salad", "status": "publish", "type": "post", "link": "https:\/\/kefir.link\/en\/kefir-potato-salad\/", "title": { "rendered": "German-style potato salad with mustard kefir dressing" }, "content": { "rendered": "
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\"\"By Nik<\/strong><\/a>, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and former chef \u00b7 Updated 2 November 2026<\/p>\n

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.<\/p>\n

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Prep time<\/span>20 min<\/strong><\/div>\n
Total time<\/span>2 h 10 min<\/strong><\/div>\n
Makes<\/span>4 servings<\/strong><\/div>\nJump to the recipe \u2193<\/a>\n<\/div>\n
\"German-style<\/figure>\n

Every German family has its own potato salad<\/h2>\n

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.<\/p>\n

Waxy potatoes, dry slices and a gentle hand<\/h2>\n

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.<\/p>\n

Sausages, chives and other additions<\/h2>\n

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.<\/p>\n<\/div><\/trp-tag><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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German-style potato salad with mustard kefir dressing<\/h2>\n<\/div>\n
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Prep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Cook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Cooling and chilling <\/span>1 hour<\/span><\/span> hour<\/span> 30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Total Time <\/span>2 hours<\/span><\/span> hours<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t
Servings <\/span>4<\/span> servings<\/span><\/span><\/div><\/div>\n<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print the recipe<\/a>\n<\/div>\n
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Ingredients<\/h3>

Salad<\/h4>