While most people who know me know I'm extremely connected to the Irish side of my heritage, I'm nearly just as much German as I am Irish.
Major beer drinking cultures of the world, I know.
When it comes to Oktoberfest, I like to take some time to pay a little homage to the lesser known part of my heritage. Though I have to admit, I'm not as big on the "Wheel o' Wurst" that usually is the star of most German faire.
Of course, the Irish side of me can't get enough of potatoes- and the good news is, Germans like their spuds too. German potato salad is the warm, mustard-y cousin of the typical picnic side dish popular in America.
But this recipe is so unexpectedly delicious (and hearty), you'll want to make a meal of it, rather than relegate it to a measly side.
Now this is the ultimate season to taste recipe (which means you can't mess it up!). I like mine more peppery so I add more at the end. If my potatoes soak up the vinegar too fast, I add more. If the mustard doesn't coat as well as I'd like, I add more. It's really the perfect recipe to test out your inner Iron Chef :)
Vegan/Vegetarian Warm German Potato Salad
- Bag of Yukon Gold Potatoes (large diced and boiled until soft)
- Small red onion, diced
- 4 tbsp capers
- 1/3 cup tbsp apple cider vinegar
- 4 tbsp dijon mustard
- 1/2 tbsp pepper
- 1 can sauerkraut
- 1 15oz can chickpeas
In a very large, high sided skillet, saute red onions (any method you choose, oil or water) for 3-5 minutes until translucent. Push onions to outside edges and add 2 tbsp cooking oil. Add softened potatoes to skillet and saute with onions until potatoes are slightly golden. Add capers and vinegar, allow vinegar to evaporate before adding dijon mustard and 1/2 tbsp of pepper.
If desired, stir in sauerkraut and chickpeas (additional seasoning may be required).
Season to taste with salt/ more pepper as desired. Serve warm