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!