Description
A hearty, meat-free German side dish with tender red potatoes, tangy mustard-vinegar dressing, and caramelized shallots. Bold, layered flavors perfect for any meal.
Ingredients
4 lb (1.8 kg) Red Potatoes, skins on
1/4 cup Distilled White Vinegar
2 tbsp Dijon Mustard
1/3 cup Extra Virgin Olive Oil
2 medium Shallots (or 1/2 onion)
1 tsp Granulated Sugar
1 tbsp Salt (divided)
1 tsp Oil (for shallots)
Instructions
Place potatoes in a pot, cover with cold water, and add 1 tbsp salt. Bring to a boil, then simmer 12 minutes until tender. Drain thoroughly.
In a large bowl, whisk vinegar, mustard, 1/2 tsp salt, and sugar. Slowly drizzle olive oil while whisking until emulsified.
Add warm potatoes to the dressing, toss to coat, and let sit 10 minutes for maximum flavor absorption.
Heat 1 tsp oil in a skillet, sauté chopped shallots over medium-low until golden (5-7 minutes). Cool slightly and add to salad.
Check acidity/balance, adjusting vinegar or mustard if needed. Refrigerate at least 30 minutes before serving.
Notes
Use Yukon Gold or red potatoes for optimal texture.
Add 1 tbsp capers (rinsed of brine) for extra tang.
Reserve 2 tbsp potato water to adjust dressing consistency if needed.
Shallots add smoky sweetness; replace with raw onion if unavailable.
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Boiling, Emulsifying
- Cuisine: German
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg