I love a good potato salad, and this Warm German Style Potato Salad with Caraway Seeds certainly falls into the ‘Ann’s Favorites’ category! First of all it’s made with a delicious caraway infused Dijon mustard vinaigrette, that gets sucked up into the warm spuds as they’re tossed together with it. Secondly there’s the contrast of the crisp crunchy celery and the sharp sweet bite of scallions with the soft, warm mustardy potatoes. So yummy! I’m feeling hungry just describing it! All in all it’s one great potato salad.
- In a small bowl, whisk together caraway seeds, mustard, vinegar and olive oil. Season with salt and pepper.
- Bring a large pot of water to a boil. Add potatoes and cook for about 15 minutes, or until fork tender.
- Once potatoes are cooked, drain and return to pot. Add dressing, celery and scallions. Season with salt and pepper and gently stir to combine. Serve slightly warm or at room temperature.
Ally Zeitz, Drexel Food Lab
- 1 Tablespoon caraway seeds
- 1 Tablespoon Dijon mustard
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- 1 pound tricolored fingerling potatoes, scrubbed and cut into one inch chunks (see Ann’s Tips)
- 1 cup chopped celery
- ¼ cup sliced scallions
- salt and pepper to taste
Ann's Tips and Tricks
If you can’t find fingerlings, any small, firm waxy potato will do the job-think small Red Bliss or Yukon Gold. However do not use Idaho or Russet potatoes. They are brilliant for roast, baked or mashed potatoes, but are too crumbly and starchy to work in a salad like this.
To make this a more substantial dish toss in 1 cup grilled chicken bratwurst cut into ½” slices.