Monday, October 18, 2010

German-Style Potato Salad

Hello there, Oktoberfest-ers. Here is another recipe for you. This is such a great time of year to sit outside in a cozy sweater and have a beer with friends. I really like the 24-hour Kraut and I served it along side this very German-Style Potato Salad with some delicious Oktoberfest brews. Heavy with two mustard and very creamy, this salad is refreshing and satisfying with a hearty Oktoberfest meal. This salad has a delicious simplicity to it because there are only a few ingredients and they work together very nicely. This German-Style Potato Salad will also soak up the Oktoberfest beers that you are drinking so, don't be shy...go for another round. This one's on me.
German-Style Potato Salad
10 medium yukon gold (or other) potatoes
1 small onion
1/4 cup mayo
1/4 cup plain yogurt
3 Tbs. Dijon mustard
3 Tbs. whole grain mustard
2 Tbs. apple cider vinegar
salt and pepper

1. Slice potatoes into bite-sized chunks and place into a large pot of well salted, boiling water.
2. This is an Ina Garten trick:
"Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes."
This makes perfectly cooked potatoes every single time. Go on, Ina.

3. To make the dressing, combine two types of mustard, yogurt, mayo, and vinegar in a large bowl (you'll add the potatoes later) and whisk until smooth.
4. I don't like raw onions in potato salad because I feel like they are to harsh and they clash with the smooth dressing and potatoes. In this simple salad, I saute the onions in olive oil over medium high heat for only 3-4 minutes so that they still have a little crunch, but they have lost their acrid burn.
5. Add potatoes and onions to the large bowl that you used to make your dressing. Gently use a spatula to make sure that your potatoes are coated evenly with the dressing.
Since there is mayo in this salad, make sure to keep it in the fridge until you are ready to serve it up. Enjoy!

Also, check out cousin Jane and her new buddy. I think that it is imperative to teach children about the important things in life, so I sent her this educational toy. Children are our future, after all.

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