Colorful Paleo German Potato Salad
When I went on my family vacation to Grand Marais this summer, we stopped at the local co-op. The co-op itself was adorable. I'm a sucker for grocery stores, especially small, organic grocery stores. The Grand Marais co-op was very cute and quaint. They didn't have a huge salad bar like most co-ops, but they did have some small pre-made salads. As I was browsing the salads, I came across a German Potato Salad. I skimmed over the ingredients in the salad to discover that German Potato Salad is made without mayonnaise! I was very very excited because I had been missing potato salad, but knew that most potato salads were mayo based, and because I can't have eggs, that made eating potato salad a bit challenging.
So, when I got home, I looked up German Potato Salad recipes and came up with my own modified Paleo Version. It doesn't look like the typical German Potato Salad because I used purple fingerling potatoes, and quite a few more veggies. But my version is better if you ask me. When I eat too many potatoes, I find it kind of bland. The vegetables help break up the potatoes by adding flavor, and not to mention nutrients.
I would highly recommend using fingerling potatoes for this recipe. They have a nice and creamy flavor and texture that regular potatoes don't seem to possess. This would be a great dish to bring to a summer BBQ or an easy salad to pack as lunch for work.
Prep time: 15 minutes
Cook time: 15 minutes
Yield: Serves 6
The ingredients:
For the salad:
- 1.5 lbs purple fingerling potatoes
- 1 medium zucchini, spiralized
- About 15 grape tomatoes
For the dressing:
- 2 tablespoons dijon mustard
- 4 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon chopped cilantro
The creation:
1. Whisk the ingredients for the dressing together until well mixed. Set aside.
2. In a sauce pan, place 2 inches of water over medium high heat, and bring to boil. Place the potatoes on top of a vegetable steamer, reduce the heat to medium, and cook for 10-15 minutes, until you can easily fork the potatoes.
3. Either allow the potatoes to cool first, or combine the potatoes, dressing, zucchini, and tomatoes. Mix & serve.