Ludwig ran across this lovely potato salad in Dortmund, Germany while enjoying a lovely summer outdoor meal with colleagues. On that occasion it was paired with grilled pike, but there is no reason it can’t be served with bratwurst, chicken or steak instead of fish. This is the only potato salad Maestro’s children will eat.
Bleu cheese suits Herr van Food’s confident personality while crème fraiche prevents the cheese from being overbearing. The bite of red onion and briny capers cut through the creamy dairy and keep the dish from being too heavy.
Ludwig van Food
Yields 4 Servings
More colorful and complex in flavor than traditional American potato salads and more versatile than common vinegar-based warm German varieties, this is easy enough to make with weeknight burgers and elevated enough to serve your most important guests.
15 minPrep Time
30 minCook Time
45 minTotal Time
- 1½ pounds potatoes
- 3 oz bleu cheese
- 4 oz crème fraiche
- 2 tablespoons mayonnaise
- 2 tablespoons milk
- 1 red onion, sliced
- 6 ounces cherry tomatoes, halved
- 2 tablespoons capers, drained
- 2 tablespoons parsley, chopped
- Wash the potatoes well and boil in salted water for approximately 20 minutes until thoroughly cooked, drain and cut into chunks.
- Meanwhile, remove the rind from the cheese, mash with a fork and mix into a smooth paste with crème fraîche, mayonnaise and milk.
- Mix the potatoes with the other salad ingredients, pour the blue cheese dressing over the top and mix carefully.
We prefer to use Gold or red new potatoes and leave the skins on. You can choose russets if you wish, but peel them first and cut them into smaller chunks before boiling to cook them through more quickly.