German Style Potato Salad

German Style Potato Salad
AuthorKevin Petrizio
RatingDifficultyBeginner

This request really surprised me. I thought potato salad would never work on the program. And not being a big fan of it, I never gave it much thought. So when I started to research recipes, I noticed that German potato salad could work without too many changes. I put together this recipe and found that it is easy to make, and delicious. Bring this recipe to your next cookout and watch it go! You don't even have to tell them it's on the program! When I first made this recipe, I used white onion instead of scallions. I found that the raw white onions were just a bit too much for most people. Personally, I loved it. Also, I did not use mustard. I'm just not a fan. But feel free to play around with this recipe and make it fit your tastes

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German Style Potato Salad
Yields4 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
 1 lb Red potatoes
 8 tsp Olive oil
 1 Green onion (scallion) finely sliced
 ¼ cup Apple cider vinegar
 1 tsp Dill (fresh or dried)
 1 tsp Chopped chives (fresh or dried)
 1 tbsp Stone ground mustard (optional)
 1 tsp Morton’s Lite Salt 1 teaspoon when boiling potatoes and then as needed
 Ground pepperto taste
1

Cut potatoes into ¼ inch rounds

2

Put into a sauce pan and add enough water to cover potatoes

3

Add 1 teaspoon of Morton’s Lite Salt to the water and bring to a boil

4

When water boils lower heat to med-low and let simmer until the potatoes are just fork tender.

5

Turn off heat, drain potatoes well, and return them to the hot pan. Gently stir the potatoes to dry them. When they look soft on the outside they are done. Set them aside.

6

In a large mixing bowl, add the oil, vinegar, green onion, dill, and chives. Stir together well and if you are using the mustard, mix it in now.

7

Add the potatoes to the dressing and gently fold them to coat. Try to keep the potatoes as whole as possible.

8

When all the potatoes are coated, test for seasoning. Add Morton’s Lite Salt and pepper as needed.

9

This potato salad is just as good warm as it is cold.

This recipe makes Four 1/2 cup servings

Count each serving as: 1 starch, 1 fat

Ingredients

 1 lb Red potatoes
 8 tsp Olive oil
 1 Green onion (scallion) finely sliced
 ¼ cup Apple cider vinegar
 1 tsp Dill (fresh or dried)
 1 tsp Chopped chives (fresh or dried)
 1 tbsp Stone ground mustard (optional)
 1 tsp Morton’s Lite Salt 1 teaspoon when boiling potatoes and then as needed
 Ground pepperto taste

Directions

1

Cut potatoes into ¼ inch rounds

2

Put into a sauce pan and add enough water to cover potatoes

3

Add 1 teaspoon of Morton’s Lite Salt to the water and bring to a boil

4

When water boils lower heat to med-low and let simmer until the potatoes are just fork tender.

5

Turn off heat, drain potatoes well, and return them to the hot pan. Gently stir the potatoes to dry them. When they look soft on the outside they are done. Set them aside.

6

In a large mixing bowl, add the oil, vinegar, green onion, dill, and chives. Stir together well and if you are using the mustard, mix it in now.

7

Add the potatoes to the dressing and gently fold them to coat. Try to keep the potatoes as whole as possible.

8

When all the potatoes are coated, test for seasoning. Add Morton’s Lite Salt and pepper as needed.

9

This potato salad is just as good warm as it is cold.

This recipe makes Four 1/2 cup servings

Count each serving as: 1 starch, 1 fat

German Style Potato Salad
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