German-Style Potato Salad

Whenever we think of potato salad we think of potatoes swimming in a bath of mayonnaise, and frankly it doesn’t get us very excited. We like to eat potato salad that leaves us truly pleased with the flavors and textures of the dish. Insert this German-style potato salad – a vibrant potato salad with a mustard and vinegar punch that we can’t get enough of. Not only is German potato salad anti-mayonnaise, but it’s also served warm, which is another attribute we fully support. This side dish is the perfect accompaniment to rich entrees like bratwursts or burgers, and is a great addition to a barbecue menu as the weather is transitioning into the warmer months but isn’t quite hot yet.

German Style Potato Salad

  • Servings: 6-8
  • Print

We love this German-style potato salad because of the mustard and vinegar punch it brings to the table. It is one of our favorite side dishes for the early spring because it is served warm, unlike its traditional American counterpart.

Ingredients

  • 2 lb red potatoes, halved or quartered if they are really large
  • 2 tbs olive oil
  • 1 large shallot, minced
  • 3 cloves garlic, minced
  • 1 tbs fresh thyme, minced
  • 2 tbs Dijon mustard
  • 1/3 cup apple cider vinegar
  • salt and pepper to taste
  • freshly chopped parsley, for garnish

Directions

  1. Chop the potatoes so that they are in large, bite-sized pieces. Add the potatoes to a large pot and fill the pot with cold water so that the potatoes are covered by at least an inch in the water. Add a good pinch of salt to the water and bring the water to a boil. Reduce to a simmer and cook 10-15 minutes, or until the potatoes are fork-tender. Drain the potatoes and add them back to the hot pot, leaving them off the heat.
  2. While the potatoes are cooking, make the dressing. Heat a large skillet over medium heat. Add the olive oil, shallot, garlic, and thyme to the pan. Cook 3-4 minutes, or until the garlic and shallot are fragrant. Remove from the heat and whisk in the mustard and apple cider vinegar.
  3. Add the potatoes to the mustard dressing. Gently toss to coat and season to taste with salt and pepper. Garnish with freshly chopped parsley and serve warm.

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