So I am crazy about potatoes. I do try to be cautious. While they fill you up, are full of vitamins, and have an almost perfect macro-profile, people who have a metabolism sensitivity to fast-digesting carbohydrates need to be cautious. So potato dishes are a treat kind of like dessert. It is unfortunate because I have more potato recipes than anything including potato salad. I will start out with my favorite which is a German vinegar based style versus the grocery store creamy style. I give a little solace to the fact the German style is all-around healthy compared to the mayo heavy ones.
German-style Potato Salad
Ingredients
- 2 lbs Potatoes, Yukon gold or red, washed and cut in half
- 1 medium Red onion, diced
- 1 clove Garlic, minced
- ½ cup white vinegar
- ½ cup water
- 2 tsp Maple syrup (optional)
- 3-4 pieces Radish, finely sliced
- 3-4 pieces Green onion
- ½ cup Parsley, fresh
- 2 tbsp mustard
- 1 large Pickle, diced
- 1 stalk Celery, chopped
Instructions
- Cook potatoes: in an instant pot 6-7 minutes on steam. Use 1.5 cups water with a tsp of salt.
- Let potatoes cool until warm but don’t let them get cold. Cut into ½ inch pieces.
- Prepare dressing: Sauté red onion and garlic. Add vinegar and water until onions are tender. Stir in syrup, mustard, and salt to taste.
- Combine potatoes, dressing, radish, pickle, celery, spring onion and parsley. Mix well.