German Potato Salad

German Potato Salad

This recipe is inspired by my grandmother who would always make her famous German potato salad whenever we came to visit her farm in the summers. It's not your average mayo-heavy potato salad. Instead, I use a simple mustard vinaigrette which gets soaked up by the potatoes making them super flavorful. The cucumbers add a nice refreshing crunch to balance the starchy potatoes. This salad will be your new go-to side dish for parties and barbecues!


What kind of potatoes are best for potato salad?

You want to use potatoes that are waxy and less starchy, such as new potatoes, red potatoes and fingerling potatoes. These potatoes will hold their shape much better than their starchy family members!

How do you make homemade potato salad?

Homemade potato salad is so much tastier and more nutritious than your average store-bought version. All you have to do is boil potatoes, let them cool enough to handle, then slice them thinly. Add to a bowl and toss with a vinaigrette to soak up the flavors. Add in any mix-ins like cucumber, celery, radish, nuts, herbs, etc... Toss with more dressing and serve!

Are potatoes bad for you?

A lot of people think potatoes are empty carbs and provide little nutrition value. You might be surprised to know that potatoes are rich in vitamins C and B6 as well as micronutrients like magnesium, manganese and phosphorous. 

German Potato Salad

Serves 4

1.5 lbs new potatoes (or red or fingerling)
1 cucumber, peeled and thinly sliced
1/3 cup chopped walnuts
1/4 cup chopped dill
1/3 cup olive oil
1/4 cup apple cider vinegar
1 tbsp Dijon mustard
1 tbsp minced shallot (or sub 2 cloves garlic)
1/2 tsp salt

In a large pot, add the potatoes, enough water to cover them by 2 inches and a generous douse of salt. Bring to a boil, then reduce the heat and simmer for 10 minutes, or until easily pierced with a knife (this will depend on the size of your potato). Drain and rinse the potatoes quickly with cold water so they are still hot but cool enough to handle. 

While the potatoes cook, make the dressing by whisking together the olive oil, apple cider vinegar, mustard, shallot and salt in a small bowl.

Once the potatoes have cooled enough to handle but are still warm, slice them into thin rounds and add to a large bowl. Pour half of the dressing over the warm potatoes and gently toss to coat. Let them soak up the dressing for 10 minutes. 

Add in the cucumber, walnuts, dill and remaining dressing. Toss everything together to coat. Taste an add more salt or vinegar if needed. 

Tip and tricks for the perfect potato salad

  1. Do your best not to over or undercook the potatoes. You want a knife to be able to slide in with a tiny bit of resistance. It's not the end of the world if you overcook, it will just be a little bit softer and might not hold together as easily, but still delicious!
  2. It's essential that you add half of the dressing to the sliced potatoes when they are still warm. Letting them soak up the liquid really boosts the flavor.
  3. Always start cooking potatoes in cold water for even cooking results.
  4. The salad will keep in the fridge for up to 5 days.
  5. If making it a day ahead, make sure to taste the salad before serving. Often it will need a splash of vinegar and some salt to wake it up!

Red White and Blueberry Cauliflower Rice Salad

Red, White and Blueberry Cauliflower Rice Salad

This super simple cauliflower rice salad has the perfect balance of sweet from the blueberries, salt from the pickled red onions, and crunch from the toasted almonds. It's loaded with tons of fresh herbs and tossed in lemon juice, olive oil and salt. It will leave you feeling nourished, refreshed and wanting seconds!

Make this salad as a side for your next summer BBQ or weeknight dinner. My favorite way to eat it is with a juicy burger or sausage or a fried egg with a side of avocado.


How do you prepare cauliflower rice?

It may seem like extra work but it's not that bad and totally worth it. Just cut the cauliflower into florets (or buy florets), throw them in a food processor and pulse a few times, until it turns into a coarse rice/couscous texture. After this, you can cook it either by microwaving (covered) in a glass bowl OR sauté on the stove for 2-3 minutes to soften. 

Can you buy cauliflower rice?

YES. You can find already 'riced' cauliflower at lots of grocery stores now either frozen or refrigerated (Whole Foods, Trader Joes, Costco has it). 1.5 lbs of cauliflower will make about 5 cups of cauliflower rice. This is a good alternative for those who don't have a food processor or the time to make it at home. 

Is cauliflower rice good for you?

YES. It's a great low-carb, nutrient-dense and gluten-free alternative to grains. Cauliflower is a member of the cruciferous vegetable family, which is known for it's anti-cancer properties. It's packed with nutrients, like vitamin K, vitamin C,  B vitamins, potassium and fiber. 


Red, White and Blueberry Cauliflower Rice Salad

Servings: 6

For the pickled red onions (make a day ahead):
1 large red onion, thinly sliced
1 cup water
1/2 cup apple cider vinegar or red wine vinegar
1 tbsp salt

Place the onions in a large mason jar. Add the water, vinegar and salt and shake vigorously to combine. Press the onions down to submerge them into the liquid. Cover with a lid and place in the fridge overnight or for at least 8 hours.

For the salad:
1 lg head cauliflower (about 1.5-2lbs or 5 cups cauliflower rice)
3/4 cup blueberries
1/2 cup pickled red onions, plus more for topping (recipe above)
1 cup loosely packed fresh mint, chopped
1 cup loosely packed fresh basil, chopped
1/2 cup chopped toasted almonds
1/4 cup olive oil
3 tbsp lemon juice
1/4 tsp salt

To make the cauliflower rice, add the florets to a food processor in two batches and pulse a few times, or until a coarse rice/couscous texture forms.

Transfer to a skillet over medium heat and sauté for 3 minutes, stirring often, just to soften the cauliflower. Alternatively, place the cauliflower rice in a microwavable bowl, cover with a towel, and microwave for 1 minute. Spread the cauliflower around in a thin layer in the bowl so it can cool quickly. Place in the fridge to cool for 10-20 minutes.

Once cool, add the blueberries, onions, herbs, almonds, olive oil, lemon juice and salt and toss to combine. 

Serve topped with more pickled red onions. Enjoy!

Tips and tricks for Red, White and Bluberry Cauliflower Rice Salad

  1. Easily substitute 1 cup uncooked quinoa for the cauliflower rice
  2. Don't forget to make the pickled red onions a day ahead!
  3. This salad will stay good in the fridge for up to 5 days
  4. Pickled red onions stay good in the fridge for up to 3 weeks, but are best the first week
  5. Make a big batch of cauliflower rice and freeze half in ziplock bags to save time
  6. Add some lentils or chickpeas to turn into a one dish meal