German Potato Salad

June 5, 2015 | By | Reply More

German potato salad

When I got married, I gained so much: bragging rights to the most awesome husband, a new and healthier set of life priorities, a pizza stone, a few pounds, three more beautiful cats, and access to a pickup truck. I also lost some things like funny blind date stories, a good bit of my cynicism, and mayonnaise. Mayo is one of my favorite condiments, especially if it’s homemade. But, Mr. P is simply grossed out by the stuff, especially if it’s mixed into something in a big aluminum pan that’s been sitting out in the heat at some awful gathering.

Most of the time, a world without mayonnaise isn’t a problem. I can have it anytime I’d like, just not in something I’m cooking for the two of us to share. In summer, though, I like a homemade potato salad to go with all the wonderful stuff I’m grilling on our Big Green Egg. I discovered this amazing, German potato salad last summer and it’s the answer to mayonnaise-free potato salad prayers.

Clean, bright, simple and dilly, this German potato salad from Bon Appetit is the only one you’ll need this summer. It goes with everything and it is especially delicious with beer-braised brisket sandwiches. Serve this salad at room temperature rather than straight from the fridge. And, don’t be afraid of salt in this recipe. Salt the potato cooking water generously to add flavor right from the start and then adjust the seasonings to the finished salad accordingly.

Ingredients (Serves 6)

German potato salad2 pounds waxy, gold potatoes such as Yukon gold, scrubbed clean and halved if small, quartered if large

1/4 cup olive oil

1/2 onion, finely chopped

Kosher salt and freshly ground black pepper

1/4 cup apple cider vinegar

4 scallions, sliced

2 heaping tablespoons chopped fresh dill

1 tsp. toasted caraway seeds

German potato saladStep one:

2 pounds waxy, gold potatoes such as Yukon gold, scrubbed clean and halved if small, quartered if large

1/4 cup olive oil

1/2 onion, finely chopped

Kosher salt and freshly ground black pepper

1/4 cup apple cider vinegar

Place potato chunks in a large pot and cover with generously salted water. Bring to a boil and cook until potatoes are tender. Drain potatoes and transfer them to a bowl. Meanwhile, heat olive oil over medium heat in a skillet. Add onion, season with salt and pepper, and cook until onions are soft, about 5 minutes. Remove from heat, cool slightly and add vinegar.

Step two: 

4 scallions, sliced

2 heaping tablespoons chopped fresh dill

1 tsp. toasted caraway seeds

To the bowl with the potatoes in it, add the vinegar-onion mixture and all remaining ingredients. Mix well, smashing up some of the potatoes as you go. Season with more salt and pepper. Serve at room temperature with all of your grilled favorites this summer!

 

 

 

 

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Category: Food, General, Recipes, Side Dishes, Spring

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