EATS: Warm German Potato Salad Recipe
For our shelter in place recipe of the day, I’m bringing you the warm German potato salad recipe. As I mentioned in yesterday’s post on Wiener Schnitzel, warm German potato salad is an excellent side to pair with that dish and many savory dishes that you find in German/Austrian cuisine. There is no need to limit where you serve this side dish though. It pairs great with a variety of other dishes. For example, try the warm German potato salad as a side dish when serving the miso marinade black cod, or roasted pork tenderloin. There are a lot of proteins and cuisine styles that these potatoes compliment. Warm potatoes can make just about any dinner menu feel complete. What I enjoy about German style potato salad is that it calls for white wine vinegar. The bite of acid is a little bit of a pleasant surprise that combines nicely with the smooth texture of the warm potatoes. A key tip to making this recipe just right, is to take care not to over mash the potatoes. You shouldn’t mash them at all, but since they are soft in the process of tossing with other ingredients you’ll naturally get a slight mash. Be careful to keep the potatoes as chunky as possible in order to achieve the right texture. I hope you enjoy my recipe for warm German potato salad. Give it a try and let me know in the comments below how you like it!
Warm German Potato Salad Ingredients
servings 4-6
3 russet potatoes, washed and peeled
2 green onions, only the white part, chopped
2 teaspoon sugar
1/4 cup white wine vinegar
salt to taste
1/4 teaspoon black pepper
2 teaspoons dijon mustard
1/3 cup avocado oil
2 teaspoons chopped parsley
Warm German Potato Salad Instructions
Begin by slicing the potatoes evenly in 1/2 inch rounds.
Fill 1/2 of a medium pot with water and bring to a boil. Generously salt the water. Add potatoes and allow them to cook.
When potatoes are tender, remove from heat and carefully drain them in a strainer.
Transfer potatoes to a medium mixing bowl or serving dish. Toss with oil, vinegar, mustard, salt, pepper, sugar, and green onions, while still warm.
Top off with chopped parsley and serve
