Leichter Kartoffelsalat for #SundaySupper with Idaho® Potatoes

The warm weather is arriving all over the country – even for my friends up in Alaska! And with warm weather comes cookouts of all kinds. No cookout is complete without a good potato salad, so today the Sunday Supper team has joined with Idaho® Potatoes to bring you some great potato salad inspiration!

 

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Normally when people think of German potato salad, the first one they think of is the warm one with vinegar and bacon. Now don’t get me wrong, I love that version too – but sometimes you want something a little different. This is another variation of a German potato salad called “Leichter Kartoffelsalat” or “Summer Potato Salad.” I made it today with gorgeous little fingerling Idaho® potatoes.

Leichter Kartoffelsalat - German Summer Potato Salad from The Foodie Army Wife for #SundaySupper

 

To begin, wash 3 pounds of fingerling or other thin skinned Idaho® potatoes. I used a variety of gold, red and purple potatoes. Yes…purple!

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Place the whole potatoes in your pot, and cover with water. Sprinkle in a good pinch of salt and bring them to a boil. Reduce the heat to medium and simmer for about 20 minutes or until you can stick a fork in a potato with little resistance.

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Meanwhile, finely dice a cup of onion.

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Place the diced onion in a saucepan along with a tablespoon of red wine vinegar, 1/3 cup olive oil and a cup of chicken broth.

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Add in a tablespoon of Dusseldorf style mustard. If you can’t find this, then simply use any strong yellow mustard.

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Add in a teaspoon each of salt & pepper. Bring this to a boil, reduce the heat and let it cook just until the onions are tender, stirring occasionally.

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Remove from heat.

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Once the potatoes are done cooking, drain them and let them cool enough so that you can handle them.

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Slice your potatoes into half inch slices. If you want, you can peel them first, but the reason I love making this with fingerling potatoes, is that the skins are so thin and delicate that you don’t even know they are there…plus they have great fiber in them!

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Look at these gorgeous little bundles of prettiness!

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Once your potatoes are all sliced,, place them in a serving or mixing bowl.

Squeeze a tablespoon of lemon juice into your liquid in the sauce pan.

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And pour this all over the potatoes.

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Finally sprinkle in 2 teaspoons of parsley.

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Gently stir this all together and then let it cool to room temperature.

Leichter Kartoffelsalat - German Summer Potato Salad from The Foodie Army Wife for #SundaySupper

Serve this with your next cookout!

Leichter Kartoffelsalat - German Summer Potato Salad from The Foodie Army Wife for #SundaySupper

Don’t you just love the colors in here?

Leichter Kartoffelsalat - German Summer Potato Salad from The Foodie Army Wife for #SundaySupper

For more information and ideas, check out the Idaho® Potatoes website as well as their social media sites: Twitter, Facebook, Pinterest and Instagram

Want to go to the Food & Wine Conference this summer in Orlando? Check out the Idaho® Potato Recipe Contest

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Leichter Kartoffelsalat (German Summer Potato Salad)
 
Ingredients
  • 3 lb Idaho® fingerling or other thin-skinned potatoes
  • large pinch of salt for the cooking water
  • 1 c onion, finely diced
  • 1 Tb red wine vinegar
  • ⅓ c extra virgin olive oil
  • 1 c chicken broth
  • 1 Tb Dusseldorf style mustard
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 Tb lemon juice
  • 2 tsp parsley
Instructions
  1. To begin, wash your potatoes. I used a variety of gold, red and purple potatoes. Place the whole potatoes in your pot, and cover with water. Sprinkle in a good pinch of salt and bring them to a boil. Reduce the heat to medium and simmer for about 20 minutes or until you can stick a fork in a potato with little resistance.
  2. Meanwhile, finely dice your onion. Place the diced onion in a saucepan along with the red wine vinegar, olive oil, chicken broth, and Dusseldorf style mustard. If you can’t find this, then simply use any strong yellow mustard. Add in the salt & pepper. Bring this to a boil, reduce the heat and let it cook just until the onions are tender, stirring occasionally. Remove from heat.
  3. Once the potatoes are done cooking, drain them and let them cool enough so that you can handle them. Slice your potatoes into half inch slices. If you want, you can peel them first, but the reason I love making this with fingerling potatoes, is that the skins are so thin and delicate that you don’t even know they are there…plus they have great fiber in them! Once your potatoes are all sliced, place them in a serving or mixing bowl.
  4. Squeeze the lemon juice into your liquid in the sauce pan. And pour this all over the potatoes. Finally sprinkle in the parsley. Gently stir this all together and then let it cool to room temperature.
  5. Serve this with your next cookout!

And now for all of the Potato Salad possibilities that you could possibly imagine…”Spiffy the Spudster” (as I’ve named him) is ready for the fun!!

Idaho Potatoes

Sunday Supper Movement Join the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

This post is sponsored by the Idaho Potato Commission. All opinions are my own.

Comments

  1. says

    Those purple fingerlings are my favorite of all the fingerlings. I know they taste the same but the color puts them at the top. Lovely salad for summer.

  2. says

    I wouldn’t know how to start to pronounce summer potato salad in German. But I am very confident about my ability to dig in to a huge plate of Leichter Kartoffelsalat. Looks and sounds delicious, Conni =)

  3. says

    Great potato salad. I find it interesting that people in the US think of German potato salad as a warm version as I have never seen it served warm in Germany :)

  4. says

    It’s true, I do think of “the other one” – but this one sounds equally delicious! And I just happen to have everything I need to make it today, including sunshine and a “mug” of that mustard in the fridge ;).

  5. says

    HA! Spiffy the Spudster, I love it. And this potato salad is simple but just perfect. I’ve actually never made a potato salad with fingerlings, can you believe it? I think that needs to change this summer!

  6. says

    Isn’t it amazing how many ethnicities we can include when potato salad is involved? I’m familiar with the other German version but not this one, so I’m intrigued to try this.

  7. says

    Mmmm! I absolutely adore those purple fingerlings…could they be any prettier? I totally want to try this version of German potato salad!

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