I have been very blessed in that I have had the opportunity to travel quite a bit. Many people in my family have been big travellers too. Perhaps it is the Spanish explorer instinct in us. My father travelled more than anyone. He lived in many countries as well, one of them being Germany. As a result, I was able to learn many skills from him as well as my mother.
One of the recipes he taught me was for a German inspired potato salad. This salad is more hearty and flavourful than the ones I have tasted here. The original contained mayonnaise but I have replaced it with thick, Greek yogurt to give it added nutritional value. White or red potatoes are used because they stand up better against the boiling water compared to Russet potatoes that are normally used for baking or mashed potatoes. Leaving the skin on the potato is a personal preference because the skin also contains beneficial nutrients.
Start by cutting your potatoes in half. Then cut the halves length-wise and cut those lengths into 4. If you follow the same cutting pattern you will get more even pieces and they will cook more evenly as a result. Add them to a pot and cover with cold, salted water. Bring the water to a boil, reduce heat, cover and simmer for 15 minutes. You don’t want the potatoes to be mush but you do want them cooked.
The most important part of this salad comes from its base dressing. It contains red wine vinegar, olive oil, minced garlic, gherkins (dill pickles), onion and capers. Salt is added to taste keeping in mind that a saltless potato is a bland potato. The potatoes are then tossed in this marinade and finally in the yogurt dressing. It is important to mix everything while the potatoes are still warm so that they can absorb the flavours.
Prepare the “marinade” by adding 2 Tbsp of olive oil and 2 Tbsp of red wine vinegar in a bowl. Stir in some salt , about a Tbsp of chopped capers (about 2 dozen capers), 2 Tbsp finely chopped onion, 12 mini pickles chopped (or more if you like) and 1 minced garlic.
Once the “marinade” is prepared, gently toss in the boiled potatoes. While the potatoes absorb the flavour, start on the yogurt dressing. This also gives the potatoes a chance to cool a bit because you will be mixing once more and the mixing can break the potatoes if they are too hot.
The dressing is a healthy adjustment I made by using Greek yogurt instead of mayonnaise. Combine 1/2 C Greek yogurt, 2 Tbsp olive oil, 1 tsp Dijon mustard, 1 tsp lemon juice, salt and pepper.
For added flavour, add 1 tsp of the following: dried chives, dried parsley, and dried dill. If you have fresh, even better! Mix the dressing and gently stir into the potato salad combination.
If you want some added texture and flavour, you may choose to add things like grated carrot, diced celery and even hard boiled eggs. It will no longer be the German salad I know but it will be a pretty awesome salad. This salad can be served warm or cold although I prefer it warm. Finally, garnish with dill.
4 medium red potatoes (skin on)
12 chopped mini dill pickles
1 small garlic cloves (minced)
1 large Tbsp chopped, salted capers
2 Tbsp red wine vinegar
2 Tbsp finely chopped onion
2 Tbsp olive oil
salt to taste
1 tsp dried parsley
1 tsp dried chives
1 tsp dried dill
2 Tbsp olive oil
1 tsp lemon juice
1/2 C plain Greek yogurt
1 tsp Dijon mustard
salt and pepper to taste
1. Wash and cut potatoes in approximately 1-2 inch chunks.
2. Place potatoes in a pot and cover with salted water.
3. Bring to a boil.
4. Reduce heat and cover.
5. Simmer potatoes for 15 minutes or until soft but not dissolving.
6. While potatoes are cooking, combine marinade ingredients in a bowl.
7. Strain potatoes and toss warm potatoes in marinade.
8. Mix all the ingredients for the dressing in a large bowl.
9. Add the slightly warm potatoes to the dressing.
10. Add optional ingredients if using them.
*Best when served warm but may be served cold.
Protein 4.18 g