Growing up, I ate a lot of German style potato salad. My dad immigrated from Germany and his mom, I am told was a fabulous cook. Her German potato salad recipe became a family favorite for me and my siblings for as long as I can remember. We never really had a mayonnaise style potato salad in my house, ever. To this day, I like my potato salad to have a vinegar and oil base.
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I used about 3 pounds of small washed red skin potatoes and boiled them up for about 20 minutes until fork tender. Cooking time can vary depending on the size of the potatoes so do keep an eye on them and cook longer or shorter depending on the size. I sliced the potatoes in 1/2 when cooled, drizzled with the homemade Dijon vinaigrette and topped with the fresh herbs and scallions greens. Keeping the skins on the potatoes ups the fiber and nutrition of the potatoes. This recipe is so easy and yummy. Oh, and this recipe is also low FODMAP and gluten free, too.
This recipe makes plenty of potato salad for a small party (serves about 10) or for leftovers during the week. It is a perfect side dish for a summer BBQ!
My favorite Dijon mustard is Maille original Dijon. It offers a perfect pop of flavor and is made with low FODMAP ingredients and it is also gluten free.