German Potato Salad

Typically, I am not a fan of potato salad.  I pretty much despise mayonnaise, so it’s not really a dish for me.  However, I have come across some potato salad recipes that do not involve mayo at all, which definitely intrigued me.  So when my friend invited us over for a Labor Day BBQ last week, I decided to finally give this recipe a try.I was a little weary of the ground mustard (I also pretty much despise mustard!), but it was totally fine.  You couldn’t really taste the mustard.  The vinegar and garlic flavors came through the most.  It was definitely a delicious salad!

This is a great side dish for any BBQ because you do not have to worry about it spoiling in the heat.  I put it in the bowl warm and served it at room temperature.  It’s tangy and leaves you wanting more.  I think it was a hit at the BBQ!

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Start with the potatoes…

  • Cut about 3 pounds of red potatoes into bite-sized pieces.

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  • Place the potatoes into a pot and cover with water.
  • Salt the water.

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  • Cover and bring to a boil.
  • Once boiling, remove the cover and let cook until fork tender.

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  • Drain and set aside.

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  • While the potatoes cook, mince up 4 cloves of garlic and chiffonade some basil.

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  • Pour ½ cup apple cider vinegar into a measuring cup.

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  • Add ½ cup EVOO.

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  • Add the garlic and half of the basil.

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  • Add 2 teaspoons ground mustard.

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  • Add 2 teaspoons salt.

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  • Sprinkle in a little crushed red pepper flake.

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  • Season with a little black pepper.

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  • Whisk well to combine.

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  • Place the potatoes in a large bowl.
  • Pour the dressing over the potatoes.

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  • Gently fold the potatoes into the sauce until they are evenly coated.  (Be careful!  You don’t want the potatoes to fall apart!)

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  • Sprinkle the remaining basil on top.

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Enjoy!

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German Potato Salad (serves 6-8)

INGREDIENTS:

  • 3 pounds red potatoes, cut into bite-sized pieces
  • ½ cup apple cider vinegar
  • ½ cup extra virgin olive oil
  • 4 cloves garlic, minced
  • ¼ cup basil, chiffonade and divided
  • 2 teaspoons ground mustard
  • 2 teaspoons salt
  • ⅛ teaspoon crushed red pepper flake
  • ¼ teaspoon ground black pepper

DIRECTIONS:

  • Place the potatoes in a large pot and cover with water.
  • Add some salt.
  • Cover the pot and bring to a boil.
  • Once boiling, remove the lid and let simmer until the potatoes are just fork tender.
  • While the potatoes cook, combine the vinegar, olive oil, garlic, half of the basil, ground mustard, salt, red pepper, and black pepper.
  • Whisk well to combine everything.
  • Drain the potatoes and place in a large bowl.
  • Pour the dressing over the potatoes.
  • Gently stir to coat everything.
  • Sprinkle the remaining basil on top.
  • Serve warm or at room temperature.

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