German Potato Salad
Think you know authentic German Potato Salad? Think again. This is an easy potato salad packed with flavor but not overfilling.
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
Calories: 242kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 38mgPotassium: 724mgFiber: 3gSugar: 2gVitamin A: 766IUVitamin C: 39mgCalcium: 35mgIron: 2mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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