German Potato Salad
I don’t often eat potatoes. But when I do, I eat them one of three ways, fried, baked or boiled. Although there is no denying that a French fry is an act of God, this German potato salad comes close. It perfect for nearly any season or occasion and that is why I suggest you add it to your repertoire sooner than later. The tender simmered potatoes are dressed with a light coating of sherry vinegar, olive oil, grainy mustard and brown sugar, bits of shallot and herbs are folded in to bring an unparalleled aroma and bite to the dish. Serve this warm or cold, it does not matter, but nothing goes better than this potato salad and a nice juicy steak.
Fingerling or waxy potato – 2 lbs
Sherry Vinegar – 2 tbsp
Olive Oil – 4 tbsp
Grainy Mustard – 2 tbsp
Lemon – 1 tbsp
Brown Sugar – 1/2 tbsp
Tarragon/Chive/Parsley – 1 ½ tbsp each
Golden Raisins – 3 tbsp
Shallot – 4 tbsp minced
Salt and pepper – to taste
Rinse potatoes and add to a pot of cold water. Heavily salt the water and bring to a simmer. The water should never boil, only simmer. Cook potatoes for about 25 min or until they can be pierced with a knife very easily.
Drain the potatoes and let excess water evaporate. Mince herbs and shallot and reserve. Cut potatoes in half and add sherry vinegar, mustard, olive oil, lemon, shallot and herbs. Mix until well coated and give a taste. Season with salt and pepper and serve.