German Potato Salad

Ingredients: Yield = 5 ¼ lbs.

  • 5 lbs. –  Red potatoes
  • ¾ lb. –  Red onion, halved and thinly sliced
  • 1 cup –  mustard vinaigrette
  • 3 tbsp. –  chopped parsley
  • 3 tsp. – chopped dill
  • ½ tbsp. – Ground black pepper
  • 1 ½ tbsp. – kosher salt

Directions:

  1. Rinse potatoes and place in a pot of cold, salted water.  Slowly bring to a simmer and cook gently until just cooked through, about 10-15 minutes.
  2. Remove potatoes from water, and while still hot, cut in half, then cut each half into 6 to 8 pieces.  Chunks should be roughly ½ in size.
  3. Put cut potatoes into a mixing bowl with the sliced onions, and toss with ¼ cup of mustard vinaigrette.  Set aside to cool completely.
  4. Gently mix the cool potatoes with the parsley, dill, salt, pepper and remaining ½ cup vinaigrette.

Mustard Vinaigrette

Ingredients:

  • 2 tbsp. –  finely chopped fresh garlic  *use fresh, not pre-chopped*
  • 4 tbsp. –  Dijon mustard
  • 1 cup – red wine vinegar
  • 1 tsp. – dried thyme
  • 1 cup – extra virgin olive oil
  • 2 cups – blended oil
  • 2 tsp. – kosher salt

Directions:

  1. Put garlic, mustard, thyme, salt and vinegar in a mixing bowl.
  2. Slowly drizzle in the olive and blended oil while whisking briskly to emulsify.

OR

Put everything except oil in a blender, turn on high and slowly pour in oil to emulsify.

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