Ingredients:

  • 2 lbs Yukon Gold or Red potatoes, cut into 1-inch cubes
  • 1 tbsp Kosher salt
  • 2 stalks Celery, finely diced
  • 3 Green onions, thinly sliced
  • 1/3 cup Extra virgin olive oil
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 large Shallot, minced
  • 1/2 cup Fresh herbs (parsley, dill, and chives), chopped
  • 1/2 tsp Freshly cracked black pepper
  • 1/2 tsp Sea salt

Instructions:

  1. Prep potatoes. Scrub the 2 lbs of potatoes and cut them into uniform 1 inch cubes, keeping the skins on.
  2. Boil water. Fill a large pot with cold water, add the 1 tbsp Kosher salt, and drop in the potatoes. Note: Starting with cold water ensures the centers cook at the same rate as the outsides.
  3. Simmer potatoes. Bring to a boil, then reduce to a simmer for 10-15 minutes until a fork slides in with no resistance.
  4. Whisk dressing. While potatoes cook, combine 1/3 cup olive oil, 2 tbsp vinegar, 1 tbsp Dijon, and the minced shallot in a bowl.
  5. Drain well. Pour the potatoes into a colander and let them steam for 2 minutes until the surface looks matte and dry.
  6. First toss. Place warm potatoes in a bowl and drizzle with half the dressing. Note: This is the warm marriage phase where flavor is absorbed.
  7. Add crunch. Fold in the 2 stalks of diced celery and 3 sliced green onions once the potatoes have cooled slightly.
  8. Final seasoning. Pour over the remaining dressing, add the 1/2 cup fresh herbs, 1/2 tsp sea salt, and 1/2 tsp black pepper.
  9. Rest dish. Let the salad sit for at least 15 minutes at room temperature until the flavors have fully melded.
  10. Serve cold. Transfer to the fridge if you prefer a chilled salad, or serve immediately for a warm German style experience.