German Potato Salad {vegetarian, vegan, gluten-free recipe}

I wrote this post as part of a series for Tasteful Selections Potatoes, which is sponsoring Katie’s Krops through January 2016 (details below). Thanks, Tasteful Selections, for sponsoring this post and for growing the adorable baby potatoes I used in this German Potato Salad recipe.

In my family, potato salad is a big freaking deal.  My Grandma June has been making her family-famous potato salad since before I was born–it’s been at every family dinner or cookout I can remember, just a bowling-ball-sized mountain of potatoes, green pepper, celery seed, and Hellmann’s mayonnaise.  Last Thanksgiving, I asked Grandma June where she originally found the recipe, but she couldn’t remember—she said she made it once back in the seventies, and it tasted good, so she just kept on making it.  And that, ladies and gentlemen, is how legends are born.  One time, my stepmom made Grandma’s recipe using Miracle Whip instead of Hellman’s, and the family was absolutely horrified.  NO ONE ate it, and she never attempted Grandma’s potato salad again.  Then, a few years ago, Grandma June passed the torch and transitioned potato salad making duty to my sister, Jenny.  Lucky girl.

While I still love Grandma’s potato salad, especially on a hot summer day, my tastes have grown up a bit over the years (how do you say that without sounding snotty?).  It’s true though–kids love mayonnaise.  Last week, I watched my two-year-old nephew, Silas, lick the mayonnaise straight off a ham and cheese sandwich, leaving all the “good stuff” in his slobbery wake.  These days, I find myself craving tangy vinegar-based salads instead of mayo, which is how this healthy, vegetarian version of German potato salad came to be. This recipe is simple to make, requiring little hands on time. It’s no fuss, especially when made with these cute Tasteful Selections baby potatoes (no washing or peeling needed), and can be served warm, room temperature, or cold.

Bonus:  through January 2016, Tasteful Selections is sponsoring Katie’s Krops, a non-profit organization that donates crops from youth-run gardens to help feed people in need by donating a portion of the profits from specially marked bags of Tasteful Selections’ Ruby Sensation and Honey Gold Potatoes.  If that’s not reason enough to pick up a sack of potatoes and try this German Potato Salad recipe, I don’t know what is!
 

German Potato Salad (serves 6-8)

Ingredients:

• 24 ounces potatoes, halved
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 tsp dried dill
• 1/2 cup white vinegar
• 1/2 cup sliced green onion
• Salt
• Pepper

Place the potatoes in a large pot and fill with water until the potatoes are covered by several inches. Salt water generously and bring to a boil. Continue to simmer until the potatoes are just fork tender, about 10 minutes. Drain the potatoes and set aside.

Meanwhile, while the potatoes are simmering, heat the olive oil in a large skillet over medium-high heat. Once hot, stir in the onion.  Reduce the heat to medium and cook until the onions are soft and translucent. Add the dill and cook one minute more. Remove the skillet from the heat, then add the green onion and vinegar.  Season with salt and pepper.  Add the potatoes, generously season with salt and pepper, and stir to combine, mashing potatoes slightly as you stir.

This German Potato Salad is delightful served warm, room temperature, or cold.