German Potato Salad
A fantastic potato salad tossed with a vinaigrette while still warm. Perfect as a main or side dish.
Servings: 4 -6
- 2 pounds red potatoes cut into 1/2" pieces
- 3 green onions sliced
- a few sprigs fresh thyme
- 2 Tablespoons olive oil
- 2 Tablespoons apple cider vinegar
- 1-2 Tablespoons grainy mustard to taste
- 1 teaspoon maple syrup
- salt and pepper to taste
Cook potatoes in salted water just until tender. Drain and transfer to a large bowl.
Whisk together olive oil, vinegar, maple syrup, mustard, salt, and pepper. Remove the thyme leaves from the stems and add to the vinaigrette.
Pour vinaigrette over the hot potatoes and add the green onions. Gently toss. Serve immediately. Can be made ahead and served at room temperature or warmed up again before serving.
German Potato Salad should be served warm. That's when it's at its best. I drain off the cooking water, transfer the potatoes to a bowl and immediately add the vinaigrette. The potatoes start to absorb some of the vinaigrette . . . oh, it's so wonderful!
We have often eaten this as a main dish with a green salad on the side (a dinner of salads!). But it's also great as a side.
And if you're not a vegetarian, by all means, go the traditional route and add as little or as much bacon as you want.