I’ve never really enjoyed the texture of American potato salad, loaded with mayo and sitting out in the warm sun at a picnic. So I started investigating how other cultures do it, for inspiration. In Germany it’s called kartoffelsalat (kartoffel = potato), and the dressing I created here is much gentler. German potato salad makes a yummy weekend lunch!
Ingredients
3 pounds yukon gold potatoes, washed, skin on
1 tsp garlic powder
1 tsp dill
1 cup salad dressing (1/3 apple cider vinegar, 1/3 olive oil, 1/3 honey)
1 1/2 cups frozen peas, cooked
3-4 slices honey turkey or ham, ripped up into pieces
a few kale sprouts from our garden to garnish
Salt and pepper to taste
Directions
In a large pot, cover the potatoes in water and bring to a boil over high heat. Then lower the heat to medium and boil until a fork just goes through the potatoes, about 10-20 minutes depending on potato size. Don’t boil too long or your potato salad will be mush. 🙂 Also, prepare your dressing ingredients.
While the potatoes are cooking, get the peas, turkey/ham, and sprouts ready to go. When the potatoes are done, rinse them in cool water, then slice them into rounds and toss them with the garlic powder, dill, dressing, salt and pepper.
Serve the potato salad in flat bowls and decorate with peas, turkey/ham, and sprouts as desired. Enjoy!
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