German-style potato salad (vegan, no mayonnaise)

I love potatoes. It must be the German blood in me, but I could live off of potatoes any days. Boiled, roasted, mashed, baked, scalloped, on the BBQ, etc. You name it, I love it! Ever since the last time we went to Germany  and had that delicious German-style potato salad, I’ve been thinking/dreaming about it… I finally made it and it was delicious!

This couldn’t be any simpler, only a few ingredients and a simple dressing. This is best prepared when the potatoes are still warm so that the flavours can develop while cooling down before eating. Eating cold or at room temperature is best for this salad. Perfect for summer BBQs and picnics.

Enjoy!

ECP xo

German-style potato salad (3-4 servings)

• 10 small organic red potatoes, washed, bad parts removed, cut in quarters
• 2 shallots (or 1 medium red onion, or a combination of both), cut in half, and then sliced very thinly (a mandolin works best)
• 2 organic baby cucumbers or 1/2 regular size organic cucumber, washed, cut in thin slices
• 3 stalks organic celery, sliced very thinly
• 1/4 cup raw apple cider vinegar
• 1/3 cup cold-pressed extra-virgin organic olive oil
• pinch of unrefined grey sea salt
• freshly ground organic black pepper, to taste
• fresh parsley, finely chopped
• sprouts (optional)

In a large pot, bring water to a boil, drop the potatoes in and cook for approx. 10 minutes, or until cooked through (you don’t want to overcook them, otherwise they’ll fall apart).

While this is cooking, cut your cucumber, celery, and shallots (or red onion). Put shallots/red onion in a large bowl and add the apple cider vinegar, using your fingers, press the shallots together with the vinegar. Do this for a minute. It will start ‘pickling’ the shallots and take some of that ‘sting’ out, and reveal a sweeter taste in your salad.

When potatoes are cooked, remove from heat, drain and let cool for a few minutes, then add to the large bowl already containing the shallots and vinegar, add the sliced cucumber, celery, parsley, and olive oil, salt and pepper, and mix really well until everything is coated with the dressing. Put in fridge or let cool, covered, for at least 2-3 hours.This is perfect to make the day before and bring on a picnic the next day 🙂