The warm weather is arriving all over the country – even for my friends up in Alaska! And with warm weather comes cookouts of all kinds. But no cookout is complete without a good potato salad and today I’m joined by Idaho® Potatoes to bring you some great potato salad inspiration!
This post is sponsored by the Idaho Potato Commission. All opinions are my own.
Normally when people think of German potato salad, the first one they think of is the warm one with vinegar and bacon. Now don’t get me wrong, I love that version too – but sometimes you want something a little different. This is another variation of a German potato salad called “Leichter Kartoffelsalat” or “Summer Potato Salad.” I made it today with gorgeous little fingerling Idaho® potatoes.
To begin, wash 3 pounds of fingerling or other thin skinned Idaho® potatoes. I used a variety of gold, red, and purple potatoes. Yes…purple!
Place the whole potatoes in your pot and cover with water. Sprinkle in a good pinch of salt and bring them to a boil. Reduce the heat to medium and simmer for about 20 minutes or until you can stick a fork in a potato with little resistance.
Meanwhile, finely dice a cup of onion.
Place the diced onion in a saucepan along with a tablespoon of red wine vinegar, 1/3 cup olive oil, and a cup of chicken broth.
Add in a tablespoon of Dusseldorf style mustard. If you can’t find this, then simply use any strong yellow mustard.
Add in a teaspoon each of salt & pepper. Bring this to a boil, reduce the heat, and let it cook just until the onions are tender, stirring occasionally.
Remove from heat.
Once the potatoes are done cooking, drain them and let them cool enough so that you can handle them.
Slice your potatoes into half inch slices. If you want, you can peel them first, but the reason I love making this with fingerling potatoes, is that the skins are so thin and delicate that you don’t even know they are there…plus they have great fiber in them!
Look at these gorgeous little bundles of prettiness!
Once your potatoes are all sliced, place them in a serving or mixing bowl.
Squeeze a tablespoon of lemon juice into your liquid in the sauce pan.
And pour this all over the potatoes.
Finally sprinkle in 2 teaspoons of parsley.
Gently stir this all together and then let it cool to room temperature.
Serve this with your next cookout!
Don’t you just love the colors in here?
For more information and ideas, check out the Idaho® Potatoes website as well as their social media sites: Twitter, Facebook, Pinterest and Instagram
Want to go to the Food & Wine Conference this summer in Orlando? Check out the Idaho® Potato Recipe Contest
Leichter Kartoffelsalat (German Summer Potato Salad)
Ingredients
- 3 lb Idaho® fingerling or other thin-skinned potatoes
- large pinch of salt for the cooking water
- 1 c onion, finely diced
- 1 Tb red wine vinegar
- 1/3 c extra virgin olive oil
- 1 c chicken broth
- 1 Tb Dusseldorf style mustard, or similar strong yellow mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 Tb lemon juice
- 2 teaspoon parsley
Instructions
- To begin, wash your potatoes. I used a variety of gold, red, and purple potatoes. Place the whole potatoes in your pot and cover with water. Sprinkle in a good pinch of salt and bring them to a boil. Reduce the heat to medium and simmer for about 20 minutes or until you can stick a fork in a potato with little resistance.
- Meanwhile, finely dice your onion. Place the diced onion in a saucepan along with the red wine vinegar, olive oil, chicken broth, and Dusseldorf style mustard. If you can’t find this, then simply use any strong yellow mustard. Add in the salt & pepper. Bring this to a boil, reduce the heat, and let it cook just until the onions are tender, stirring occasionally. Remove from heat.
- Once the potatoes are done cooking, drain them and let them cool enough so that you can handle them. Slice your potatoes into half inch slices. If you want, you can peel them first. Once your potatoes are all sliced, place them in a serving or mixing bowl.
- Squeeze the lemon juice into your liquid in the sauce pan and pour this all over the potatoes. Finally sprinkle in the parsley. Gently stir this all together and then let it cool to room temperature.
- Serve this with your next cookout!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
And now for all of the Potato Salad possibilities that you could possibly imagine…”Spiffy the Spudster” (as I’ve named him) is ready for the fun!!
I.
Want.
THAT!
(Agree with Renee…purple reigns.)
Mmmm! I absolutely adore those purple fingerlings…could they be any prettier? I totally want to try this version of German potato salad!
This looks amazing! Love that dressing you made for it.
I love the colors! My kids love when I make purple mashed potatoes for a twist on dinner time!
I’m with Renee – love those purple fingerlings!
Those purple potatoes are so gorgeous! Love this summer salad
Look at the color on those purple potatoes. Gorgeous! What a delicious and beautiful potato salad you have here!
Isn’t it amazing how many ethnicities we can include when potato salad is involved? I’m familiar with the other German version but not this one, so I’m intrigued to try this.
HA! Spiffy the Spudster, I love it. And this potato salad is simple but just perfect. I’ve actually never made a potato salad with fingerlings, can you believe it? I think that needs to change this summer!
How flavorful…love the dressing!
It’s true, I do think of “the other one” – but this one sounds equally delicious! And I just happen to have everything I need to make it today, including sunshine and a “mug” of that mustard in the fridge ;).
Great potato salad. I find it interesting that people in the US think of German potato salad as a warm version as I have never seen it served warm in Germany :)
I love this German fingerling potato salad!!! the purple potatoes are absolutely stunning!
I wouldn’t know how to start to pronounce summer potato salad in German. But I am very confident about my ability to dig in to a huge plate of Leichter Kartoffelsalat. Looks and sounds delicious, Constance =)
This looks so delicious! I haven’t ever tried a potato salad mixed with chicken broth but I’m kind of loving it!
This a good German salad! I love it!
This potato salad is absolutely gorgeous!
Yummy! I am so loving this potato salad. It looks just amazing!
Those purple fingerlings are my favorite of all the fingerlings. I know they taste the same but the color puts them at the top. Lovely salad for summer.