Smoky German Potato Salad

July 3, 2024
Serves
5–7

In this Recipe

Ingredients
FOR POTATO SALAD-
Yukon Gold Potatoes2 pounds, chopped
Onion1 small yellow, chopped
Celery2 stalks, diced
Bell Peppers1, green, diced
White Wine Vinegar2 tbsp
FOR DRESSING-
Dijon Mustard1/4 cup
Crème Fraîche1/2 cup
Flamingo Estate Extra Virgin Olive Oil1 tbsp
Corianderpowder, 1/2 tsp
Paprikapowder, 1/2 tsp
Fennel Seeds1/2 tsp ground
Cayenne1/4 tsp + more for garnish
SaltTo taste
Black Pepperto taste
FOR ASSEMBLY-
Scallions2, chopped
Parsley1 tbsp, chopped
Cilantro1 tbsp, chopped
Eggs4, hard boiled, coarsely chopped
Steps
  1. Add chopped potatoes to a large pot of salted water. Cover and bring to a boil. Boil potatoes until fork-tender, about 10 minutes.
  2. While the potatoes are cooking, sauté the onion, celery, and bell pepper in white wine vinegar with a pinch of salt until just softened. Turn off heat and set aside.
  3. For the dressing, combine the Dijon, crème fraîche, olive oil, coriander, paprika, fennel seed, and cayenne in a medium bowl. Stir together well.
  4. Strain the potatoes and add them to a large bowl along with the onion, bell-pepper mixture, scallions, parsley, cilantro, Dijon dressing, and a generous shower of salt and black pepper. Mix well. Add in chopped egg and gently fold into the potatoes.
  5. To serve, add a sprinkle of cayenne on top, fennel fronds, or more parsley.
  6. Can be made ahead and refrigerated. Stir together before serving.