In our household, meals that can be prepped or cooked ahead of time are a total lifesaver. Like many of you, we're busy working adults who don't have time for gourmet meals but still crave flavorful food. This variation of German Potato Salad, inspired by our dear friend Sven, is a year-round favorite at our table.
Ingredients
- 2 lbs Fingerling Eagle Creek Potatoes*
- diced Eagle Creek Red Onion*
- 1 diced Discovery Organics Celery stalk*
- 1/4 cup Apple Cider Vinegar (season to taste)
- 2 tbsp Olive Oil
- 1 heaping tbsp Dijon Mustard
- 1 tsp dried Chickadee Farms Parsley*
- 1 tsp dried Chickadee Farms Dill*
- 1 tsp dried Chickadee Farms Basil*
- Salt and Pepper to taste
*Ingredients available through Steel Pony
Method
- Boil those potatoes until they're fork-tender
- Chop them into bite-sized pieces
- Let them cool down until they're just slightly warm - nobody wants a scorching hot potato salad!
- Toss in the rest of the ingredients and mix it all up.
- Taste test time! (The most crucial step, obviously — we encourage multiple taste tests along the way.) Adjust the ingredients to your flavor liking.
- ENJOY!
Alterations: For all the bacon lovers out there - you can't go wrong by adding bacon to this recipe! It's always a hit at parties when we bring it with bacon. Not a fan of a strong onion flavour? Try swapping red onions for green onions; they're much milder in flavour. In the summer, when fresh herbs are thriving, we use those, but in the middle of an Albertan winter, Chickadee Farms' dried herbs are the perfect substitute.