German-Style Potato Salad
Lighter than a classic potato salad made with mayonnaise, this one uses just a touch of a olive oil and bright Dijon mustard. Any potatoes will work, just cook them until fork-tender and drain well.
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INGREDIENTS
- 10 oz fingerling potatoes
- 1 shallot
- 1 stalk celery
- ¼ oz fresh dill
- 2 tsp Dijon mustard
- 3 tbsp sweet pickle relish
- 2 tsp apple cider vinegar
- 1 tbsp olive oil
- salt and pepper
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INSTRUCTIONS
Slice the fingerling potatoes into ¼ inch thick rounds and add to a medium saucepan. Cover them with 1 inch of water, bring to a boil, and cook until potatoes are fork-tender, about 8 to 10 minutes.
Peel and mince the shallot. Thinly slice the celery. Finely chop the dill fronds.
In a large bowl, whisk together the Dijon mustard, sweet pickle relish, apple cider vinegar, and 1 tbsp olive oil until well combined. Add the sliced celery, dill, as much of the shallot as you’d like along with a pinch of salt and pepper. Stir to combine.
Drain potatoes and transfer to the large bowl. Toss until evenly coated and chill until ready to serve.
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