This delicious hot German potato salad is the perfect side to any Oktoberfest meal.
Sweet and tender new potatoes dressed in a tangy and delicious hot dressing, makes this German potato salad a wonderful side dish.
I like to add sliced radish and garnish it with fresh thyme for an added complexity to the flavour, but both of these can be optional.
Because this has no mayonnaise or sugar (I opt for natural sweetener instead), this potato salad is vegan and can be served to just about anyone.
(Makes 8 servings)
2lb new potatoes, halved
1/3 cup apple cider vinegar
1/4 cup water
2 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
1 teaspoon monk fruit sweetener
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
8 large radishes, thinly sliced
2 stalks green onion, finely chopped
fresh thyme (optional garnish)
In a large pot over medium-high heat, add the halved potatoes, covered with well salted water. Boil until the potatoes are fork tender (about 20 minutes). Turn off the heat, drain, and return the pot of potatoes to the still hot element. Agitate the pot to help steam off the residual water. Transfer the potatoes to a large serving bowl.
While the potatoes are boiling prepare the dressing. In a saucepan over medium-high heat, whisk together the vinegar, water, extra-virgin olive oil, Dijon mustard, sweetener, sea salt, and ground black pepper. Bring to a simmer and continue whisking until the sweetener is dissolved. Remove from heat.
Add the radishes and green onion to the potatoes and toss. Slowly pour the hot dressing over the potatoes and toss to cover completely. Serve while warm.
Nutritional Information Per Serving:
total calories = 150 | total fat = 3.67g | saturated fat = 0.54g | cholesterol = 0mg | sodium = 183.75mg | net carbohydrates = 23.97g | dietary fibre = 2.76g | sugars = 1.51g | protein = 3.08g