I feely admit, I have a “summer side” addiction.  Cole slaws.  Waldorf salads.  All kinds of salad.  Especially potato salad.  Now, me, I’m happy with a mayo-based potato salad – add a little grain mustard to the mix and I am one seriously happy camper.  However, since the mister and I are trying to watch our weight as well as our cholesterol levels, those kinds of salads are an occasional treat, definitely not a staple.

What we can enjoy with impunity is vinegar-based salads – like German potato salad!  Strictly speaking, this isn’t a true German potato salad, but it’s influence by them.  Serve it warm, room temp or cold, it’s got a zingy taste from vinegar and gherkins plus a light taste of onion from the chives – perfect and light!

German (Sorta) Potato Salad

  • 1 lb waxy new potatoes, boiled until knife-tender, then quartered
  • 1 Tbsp Dijon mustard
  • 2 Tbsp red wine vinegar
  • 1/2 tsp sugar
  • 2 Tbsp olive oil
  • 2 Tbsp ground nut oil
  • 1/4 cup chives, chopped
  • 6 baby gherkins, chopped
  • Salt and pepper to taste

In a small bowl, mix the oils, vinegar and Dijon until emulsified.  Toss with the potatoes while still warm, adding the chives and gherkins.  Taste for seasoning and serve at room temp.