German Style Potato Salad is crafted by coating the just cooked potatoes with a vinaigrette that gets absorbed right into the potatoes. It is completed with a buttermilk dressing.
I have made this version with fresh from the market new peas. However, you could substitute with green or yellow wax beans) (cut on the diagonal, if the peas are not available.
New peas are like spinach, you need to purchase more than you think you will need to end up with just the right amount.
This recipe is delightful!
German Style Potato Salad
Print recipe| Serves | 8 - 12 |
| Inspiration | Canadian Living - Country Cooking |
Ingredients
- 4 1/2 Lb or 2 kg new potatoes
- 1/4 cup olive oil
- 1/4 cup cider vinegar
- 2 Tsp white sugar
- 1 Heaping tsp Dijon or your favourite good mustard
- 1/2 Tsp freshly ground pepper
- 1/2 Tsp salt
- 1 - 2 Quarts fresh peas in the pod (1 quart of peas in the shell should give you about 1/2 cup peas)
- chopped chives
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1 Tsp dried dill
- 1 Tbsp horseradish
Directions
| Vinaigrette | |
| Whisk together the olive oil, vinegar, sugar, mustard, pepper and salt. | |
| Wash the potatoes and leave the skins on. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until just tender about 15 minutes.(depending on the size of the potatoes). Drain and then cut into halves or quarters (depending on the size). | |
| No New Potatoes? | |
| If you only have winter or large potatoes, then peel the potatoes and cut into chunks before boiling. | |
| Shell (or shuck) the peas. To do this, snap off the top and pull down, until the stringy vein is removed and the pod opens up, revealing the peas inside. Bring a pot of water to boil and add the peas. Cook until they turn a bright green (about 1 - 2 minutes). Drain and add to the warm potatoes. | |
|
Pour the vinaigrette over the warm potatoes and cooked peas. Top with the chopped chives.  | |
| Buttermilk Dressing | |
| Whisk together the buttermilk and sour cream. Add the dill and horseradish. | |
| Add to the potato mixture and toss well to coat. You can serve it immediately or cover and refrigerate for up to 24 hours. | |