Smoky German Potato Salad

By Chef Ella Murphy

July 3, 2024

Serves

5–7

In this Recipe

Heritage Extra Virgin Olive Oil

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

Add chopped potatoes to a large pot of salted water. Cover and bring to a boil. Boil potatoes until fork-tender, about 10 minutes.
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.
For the dressing, combine the Dijon, crème fraîche, olive oil, coriander, paprika, fennel seed, and cayenne in a medium bowl. Stir together well.
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.
To serve, add a sprinkle of cayenne on top, fennel fronds, or more parsley.
Can be made ahead and refrigerated. Stir together before serving.