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
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
- 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!
- 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.
- Always start cooking potatoes in cold water for even cooking results.
- The salad will keep in the fridge for up to 5 days.
- 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!