German Potato Salad with Dill

I make potato salad just for my husband who would love to eat potatoes in some form on a daily basis. I often say that I really could give or take a potato… but… I’ll have to admit that this potato salad was quite tasty! The dressing was really delicious. It’s a perfect summer side.

This recipe was adapted from Bon Appetit, contributed by Alison Roman. I used baby Yukon gold potatoes and cut them after cooking so that they would take on less water. We ate it with Pasta Salad with Peas and Summer Beans and Grilled Salmon and Bacon Sandwiches for our Memorial Day cookout. Delicious.

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Yield: Serves 6

  • 2 pounds small waxy potatoes, scrubbed clean (I used baby Yukon golds)
  • ¼ cup extra-virgin olive oil
  • ½ yellow onion, chopped
  • coarse salt and freshly ground black pepper
  • ¼ cup apple cider vinegar
  • 5 scallions, white and green sections, thinly sliced
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon caraway seeds, toasted (directions below)
  1. Cover potatoes with cold salted water, bring to a boil, and cook until tender (about 10-12 minutes); drain, cut in half, and transfer to a large bowl.
  2. Meanwhile, heat oil in a medium skillet over medium-high heat. Add onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.
  3. Remove from heat and mix in vinegar.
  4. Add to potatoes along with scallions, and dill, and toss, crushing potatoes slightly; season with salt and pepper to taste.
  5. Add the caraway seeds to the remaining dressing in the pan. Heat gently until fragrant and add to the potato mixture. Mix gently.
  6. Serve warm, at room temperature, or chilled, as desired.

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German-Style Bacon & Shallot Potato Salad

I have to confess that I am not really a huge fan of potato salad. I guess that I usually think of potato salad as the typical super starchy mayonnaise-laden version. This German-style potato salad is loaded with mustard, bacon, and shallots- some of my absolute favorite ingredients. When my husband requested potato salad for his belated Father’s Day cookout, I was so happy to have found this mustard version! It was tangy and loaded with flavor. 🙂 This recipe was adapted from The New York Times, contributed by Melissa Clark. It is best eaten warm, just after it is assembled, but would also be good at room temperature. Perfect for every summer cookout. I’m sharing this with my friends at Angie’s Fiesta Friday #75 this week- which I am co-hosting with my friend Julie of Hostess at Heart! Come join the fun! 🙂 Happy 4th of July! Yield: Serves 8

  • 2 pounds small waxy white or yellow potatoes, roughly about the same size
  • 6 ounces thick-cut bacon, diced
  • ½ cup thinly sliced shallot (I used 2 GIANT shallots)
  • 3 tablespoons whole grain mustard
  • 1 tablespoon red wine vinegar, more to taste
  • ¼ teaspoon coarse salt, more as needed
  • freshly ground black pepper, as needed
  • chopped parsley, for garnish, optional
  1. Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size.
  2. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them. Transfer to a large bowl.
  3. Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Remove with a slotted spoon and transfer to a paper-towel-lined plate.
  4. Stir shallots into the skillet with the bacon fat and fry for a minute, until just slightly crisped. Remove from heat.
  5. In a medium bowl, whisk together mustard, vinegar, salt and pepper. Whisk in shallots and bacon drippings. (I added the mustard mixture directly to my skillet to combine with all of the drippings.)
  6. Crumble in bacon. Immediately toss potatoes with dressing. Adjust seasonings if necessary.
  7. Garnish with parsley and more vinegar if you like and serve warm or at room temperature.

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Mustard-Herb Potato Salad

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My husband had to work on Father’s Day, so we planned to have his special dinner belatedly the next day. I wanted to surprise him with a delicious pre-Father’s Day meal as well. It rained on my parade though…. instead of grilled chicken thighs with cilantro pesto we had baked chicken thighs, along with our favorite corn salad, his favorite caesar salad, and this mustard-herb potato salad. It was great! He had leftovers to bring to work on Father’s Day too. 🙂

This recipe was adapted from Everyday Food. Steaming the potatoes allows them to really keep their shape and makes a nice presentation.

Yield: 4 to 6 servings

  • 1 1/2 pounds red new potatoes, scrubbed and halved (quartered if large)
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon Dijon mustard
  • coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 1/2 cup chopped fresh parsley and/or dill
  1. Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add potatoes. Cover, and cook just until tender, 15 to 20 minutes, tossing occasionally.
  2. In a serving bowl, combine vinegar and Dijon; season with salt and pepper. Add hot cooked potatoes; toss. Let cool, tossing occasionally.
  3. Add olive oil and herbs to cooled potato mixture. Season with salt and pepper, and toss.

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