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Cold German Fingerling Potato Salad
with German Mustard Vinaigrette Dressing

Cold German Potato Salad

In Germany they make more than Hot German Potato Salad, this uses small fingerling potatoes , colorful peppers and a German mustard vinaigrette dressing.

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4 -6 portions
Prep time, 30 45 minutes

1 lb fingerling potatoes
1 cup chopped bell peppers, different colors if you can.
1 /4 cup chopped celery. ( about 2 ribs)
3 green onions
2 tablespoons chopped fresh parsley

Potato Salad Dressing:
1/4 cup cider vinegar
2 Tablespoons water
1/3 cup olive oil
1 - 2 teaspoons German mustard
2 tablespoons chopped onion (optional)
1 / 2 – 1 teaspoon salt
1- 2 teaspoons pepper
1 -2 teaspoons sugar or splenda (optional)

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1. Cook the Fingerling potatoes in salted water for about 15 minutes or until they are just cooked. Careful not to over cook. I test them with a knife point to see how soft they are.



2. While potatoes are cooking , chop peppers,
celery, green onions and parsley.
4. Drain potatoes and let cool for 15 minutes. Slice about 1 /4 of an inch or a bit larger. Don't sever the skin on the slice. You don't want the slices to fall apart, so cool more if necessary.


Place all the potatoes and vegetables in a bowl.


Make the Vinaigrette

Gather the ingredients together. Suggestion; use half of the mustard and half of the salt and check taste.
You can always add more. I add extra salt here as the potatoes will absorb it.

This is the way to make it by hand in a bowl. You can use the onions or leave them out if you want.
At this time you can add some sugar if you like a sweet - tart dressing.
If you want a creamier dressing use a food processor or blender let it go a minute at a time, about 4 or 5 times till it is creamy. Here the texture looks almost like mayonnaise.

Again you can add sugar if you want a sweet-tart dressing


Add the dressing to the potato salad and chill for at least an hour.
This salad will last several days in the fridge.




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Last updated June 24, 2011