"Early memories of food as a love language tend to stay with us - and since life starts with learning from our families, I know now, as a mother and grandmother, that it is up to parents and caregivers to provide the memories through repetitive food traditions. They define who we are and give a family tangible memory moments that span lifetimes. And many of these foods become family folktales that appear again and again at the dinner table."
- Joan Nathan
I grew up enjoying German Potato Salad from NY delis, and I thought I knew what good potato salad was. Little did I know, they ain't got shit on this authentic German Potato Salad w/ Peppers & Caraway Seeds. This is an easy potato salad packed with flavor but not overfilling.
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My Life in Recipes
This German Potato Salad recipe comes from My Life in Recipes: Food, Family, and Recipes by Joan Nathan. Inside, Joan talks about how potato salad was her father's favorite dish and how much she enjoyed the experience of happening upon a colorful and delicious recipe that reflected the new Germany.
I have learned through the years that each person's defining recipe may be different - chicken and dumplings, lasagna, tacos, tamales, brisket, or steak and potatoes - but whatever it is, most of us have a dish that stays with us throughout our life. The thought, taste, and smell of that one dish reminds us of being safe as a child within our homes.
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Top Tip
Joan recommends serving it with tuna fish or olives on a bed of lettuce for a delicious lunch, or as a side to roast chicken or wurst.
How to Make German Potato Salad
Potato Salad Ingredients
- salt - Kosher salt is recommended
- pepper - use freshly ground black pepper for the best results
- potatoes - russet or any other floury potatoes will work
- mustard - Dijon mustard adds the perfect mustard flavor to this easy potato salad
- oil - this is the perfect excuse to buy your favorite olive, vegetable, or preferably pumpkin-seed oil
- onion - grab a red onion for this German potato salad
- peppers - a red, yellow, or orange bell pepper, along with a jalapeño or other hot pepper creates a colorful potato salad that will make you question all other potato salads
- caraway seeds - if you don't have caraway seeds, anise seeds are an excellent substitute
- parsley - fresh Italian parsley is the way to go
Equipment
- Prep Bowls
- Child-Friendly Knife
- Utility Knife
- Butcher Block
- Carbon Steel Pan
- Fork
- Whisk
- Spider Strainer
- Measuring Spoons
- Measuring Cup
- Wooden Spoon
- Stock Pot with optional pasta insert
- Learning Tower as needed
Prep the Veggies
Wash your hands with soap and water. Use a knife and a cutting board to dice the red onion and jalapeño. Cut the bell pepper into 1-inch squares. Chop the parsley. Transfer them to clean bowls and set aside for later.
Toast the Seeds
To toast the seeds, add them to a pan and heat over medium heat. Stir frequently while they toast. They're done when you can smell them and they've reached a darker golden brown color. Turn off the stove and transfer the seeds to a clean bowl. Set them aside for later.
Boil the Potatoes
Fill your stock pot with water and add some salt. Turn the heat to high. Once the water is boiling, add the potatoes to the pot. Boil the potatoes for 20 to 30 minutes. They should be cooked but not mushy when done. Stick a fork in it to test the consistency. Literally.
Turn off the stove when finished. Drain the potatoes and let them cool slightly.
If you have a stock pot with a pasta insert you can also use that to lift out your potatoes when they're done. No pasta insert? Try a spider strainer. They're lots of fun and my kids love the name.
Ideally, you want to remove all the stickers before you boil the potatoes, but if it doesn't happen, don't worry. You'll live.
Make the Dressing
Use a measuring cup to add the vinegar to a large bowl. Measure out the mustard with a measuring spoon. Whisk in the oil. Add salt and pepper to taste.
I wouldn't skip the measuring part with the dressing ingredients. This could easily get out of hand if your estimation skills are not on point.
Finish the Potatoes
Once the potatoes have cooled a bit, use your hands to peel the potatoes. We didn't have any trouble as the skins slip right off.
Use a knife and cutting board to cut the potatoes into 1-inch chunks. Transfer them to the bowl with the dressing. Use a spoon to gently mix the potatoes and dressing.
Add the Onions & Peppers
Add the onions and peppers to the bowl with the potatoes.
Top with the Seeds & Parsley
Sprinkle the seeds and parsley in. Gently mix it all together. You can also mix before you add the seeds and parsley to create a pretty topping.
If my kids see too many seeds on top, they won't eat it, so I mix it in.
free recipe!
German Potato Salad
Think you know authentic German potato salad? Think again.
Free German Potato Salad Recipe for Pre-Readers & Up
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for Europe.
Montessori Continent Boxes
Explore every continent with these solid maple hardwood boxes.
German Potato Salad
Equipment
- Whisk
- Learning Tower as needed
Ingredients
- kosher salt
- fresh black pepper
- 2 lbs russet potatoes or other floury potatoes
- ¼ cup apple cider vinegar
- 1 tablespoon dijon mustard
- ⅓ cup Giadzy olive oil or vegetable or pumpkin-seed
- ½ red onion diced
- 1 red bell pepper or orange or yellow, cut into 1-inch squares
- 1 jalapeño or other hot pepper, diced
- 1 tablespoon caraway seeds or anise seeds
- 2 tablespoon Italian parsley chopped, fresh
Instructions
- Prep the Veggies: Wash your hands with soap and water. Use a knife and a cutting board to dice the red onion and jalapeño. Cut the bell pepper into 1-inch squares. Chop the parsley. Transfer them to clean bowls and set aside for later.
- Toast the Seeds: To toast the seeds, add them to a pan and heat over medium heat. Stir frequently while they toast. They're done when you can smell them and they've reached a darker golden brown color. Turn off the stove and transfer the seeds to a clean bowl. Set them aside for later.
- Boil the Potatoes: Fill your stock pot with water and add some salt. Turn the heat to high. Once the water is boiling add the potatoes to the pot. Boil the potatoes for 20 to 30 minutes. They should be cooked but not mushy when done. Stick a fork in it to test the consistency. Literally.Turn off the stove when finished. Drain the potatoes and let them cool slightly.If you have a stock pot with a pasta insert you can also use that to lift out your potatoes when they're done. No pasta insert? Try a spider strainer.
- Make the Dressing: Use a measuring cup to add the vinegar to a large bowl. Measure out the mustard with a measuring spoon. Whisk in the oil. Add salt and pepper to taste.
- Finish the Potatoes: Once the potatoes have cooled a bit, use your hands to peel the potatoes. Use a knife and cutting board to cut the potatoes into 1-inch chunks. Transfer them to the bowl with the dressing. Use a spoon to gently mix the potatoes and dressing.
- Add the Onions & Peppers: Add the onions and peppers to the bowl with the potatoes.
- Top with the Seeds & Parsley: Sprinkle the seeds and parsley in. Gently mix it all together. You can also mix before you add the seeds and parsley to create a pretty topping.
Notes
- Wash produce under running water
- Use a vegetable brush to scrub firm produce
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/german-potato-salad
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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