A taste of the Vatican: Pope Benedict's beloved German potato salad

Potato salads are a specialty of German cuisine. Simple, delicious, and easy to make—that's how they can be briefly characterized. During the season of young potatoes, it's worth preparing them as often as possible. One variety is the papal salad, which my guests recently enjoyed very much.

The papal salad recipe is now taking the internet by storm. No wonder: It's versatile, perfect for dinner, and goes well with light grilled dishes. It’s also great as a party snack. The main ingredient is potatoes. Young vegetables should just be scrubbed and, without peeling, cooked in their skins. They will retain more flavour and nutrients that way.

The papal salad also includes hard-boiled eggs, onions, and pickled cucumbers—a well-known combination of flavours. A small addition of cheddar cheese might be surprising, but it makes the salad even more filling. Chives are added for a green element. If you want to soften the flavour, you can also use dill. As for the dressing? Traditionally, it should be mayonnaise seasoned with mustard.

Ingredients:

• 6 potatoes cooked in their skins,
• 4 hard-boiled eggs,
• 250 mL shredded cheddar cheese,
• 4 pickled cucumbers,
• 1 onion (preferably red),
• half a bunch of chives,
• 60 mL mayonnaise,
• 2.5 mL of spicy mustard,
• salt and pepper to taste.

Preparation:

1. Peel the potatoes, let them cool, and cut them into cubes. Peel and dice the eggs as well. Prepare the cucumbers similarly.
2. Transfer the ingredients to a bowl and mix. Add finely chopped chives and onion.
3. Then add the shredded cheddar cheese and remix everything.
4. Combine mayonnaise with mustard and season with salt and pepper to taste. Pour the prepared dressing into the bowl with the ingredients and mix thoroughly.

The salad can be eaten immediately, but it will taste better after chilling.