German Potato Salad
A tangy Dijon and vinegar-based potato salad that can be served warm or cold.
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Servings: 4
Calories: 99kcal
Equipment
Mixing Bowl
Medium Saucepan
Ingredients
- 1 pound baby red potatoes quartered and cut into 1-inch pieces
- 1/4 cup creamy Dijon mustard
- 1/4 cup apple cider vinegar
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons shallot minced
- 1/4 cup celery sliced
- 1/4 cup sweet bell pepper thinly sliced
Instructions
- Into a medium-size saucepan, add the potatoes. Add enough water to cover the potatoes by 1 inch. Bring to a boil and cook for about 5-6 minutes, until potatoes are fork-tender. Drain potatoes and set aside.
- Into a large mixing bowl, add creamy Dijon mustard, apple cider vinegar, sea salt, and ground black pepper. Whisk to combine.
- Add the cooked potatoes, shallot, celery, and sweet bell pepper. Toss gently to coat. Adjust seasoning to taste.
- Serve warm or cold.
Nutrition
Calories: 99kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 271mg | Potassium: 604mg | Fiber: 3g | Sugar: 3g | Vitamin A: 339IU | Vitamin C: 22mg | Calcium: 28mg | Iron: 1mg
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