German potato salad – the summer standby

This recipe for german potato salad is totally foolproof and delicious.  I like to try to make a lot to keep for a few days, but we usually eat it pretty fast.  I remember intensely when my mom taught me to make it as a child.  We made it for a potluck lunch at an all-day weaving and felting workshop somewhere.  I knew it would be delicious from the beginning, because it includes mustard and vinegar, my two favorite condiments!

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GERMAN POTATO SALAD, courtesy of my mom

Potatoes, as many as you want/have (I like red, but any will do).

Red onion, sliced thin.

Whatever veggies you may have, sliced: radishes, salad turnips, snap peas, haricot verts, pickles, or quartered hard-boiled eggs

Whatever herbs you may have: dill, parsley, mint, basil, tarragon, cilantro (choose carefully)

For the dressing:

Dollop of stone ground, pebbly mustard

1 teaspoon minced garlic

2 tablespoons vinegar (I use brown rice, apple cider, or red wine vinegar)

2 tablespoons olive oil

Teaspoon of sweetener (optional, I use maple syrup or brown sugar)

Copious black pepper

First, put a pot of water on to boil.

Wash and cube your potatoes.  Throw them in when the water boils, adding a splash of olive oil and a pinch of salt.  Cook until tender but not crumbly (important), drain, and set aside to cool.

While your potatoes are cooking, make the dressing in the bottom of your salad bowl.

Mix together mustard, olive oil, vinegar, (optional) sweetener, and garlic.  Add lots of pepper, a bit of salt, and minced herbs.

Throw thinly sliced red onion, radish, salad turnip, and whatever else in there to marinate and become delicious.

When the potatoes have cooled, toss with dressing, add more black pepper, and eat!

Nasturtium garnish is optional and delicious.

P.S.  If you don’t have brown rice vinegar around, you should get some.  It’s pretty amazing.

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