German-style potato salads like this one feature vinegar-based dressings instead of mayonnaise, so this recipe is perfect if you don’t enjoy a mayo-based potato salad. (And even if you do, here’s a chance to... switch things up.) This German-style salad is made with a delicious caraway-infused Dijon mustard vinaigrette that gets sucked up into the warm spuds once they’re tossed with it. Plus, there’s the contrast of the crisp crunchy celery and the sharp sweet bite of scallions with the soft, warm mustardy potatoes.
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.
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 inch slices.