1400 700 vegan germanpotatosalad hero

German-Style Potato Salad

snack

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.

Snack Appetizer Root Vegetables Spring Recipes Quick and Easy Summer Recipes
SERVINGS
4
PREP & COOK TIME
15 min
CALORIES
110
FAT
4g
CARBOHYDRATES
16g
PROTEIN
3g

MAIN INGREDIENTS

  1. 10 oz fingerling potatoes
  2. 1 shallot
  3. 1 stalk celery
  4. ¼ oz fresh dill
  5. 2 tsp Dijon mustard
  6. 3 tbsp sweet pickle relish
  7. 2 tsp apple cider vinegar
  8. 1 tbsp olive oil
  9. salt and pepper
Allergens: N/A

TOOLS

  • Medium saucepan

INSTRUCTIONS

1
Prepare the vegetables

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.

2
Prepare the produce

Peel and mince the shallot. Thinly slice the celery. Finely chop the dill fronds.

3
Make the salad

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.

4
Serve

Drain potatoes and transfer to the large bowl. Toss until evenly coated and chill until ready to serve.