German Salad Dressing
Kristin Banyas
The newest addition to my healthy salad dressing collection is here: Mustard Salad Dressing which is made with brown German mustard, grated shallot (or onion) and white wine vinegar. It is full of bold bright flavor and pairs with a variety of salad ingredients. It was inspired by the salad dressing I loved on a recent trip to Germany.
After discovering just how good these German salad dressings were I ordered salads everywhere we went. They were all laced with refreshingly bright salad dressing made with (local) white wine vinegar and tons of robust German mustard in them.
This recipe is featured in a Meal Prep Plan which also includes four more make ahead dinners. In this plan, I give you the prep list, shopping list and plan to prep on the weekend, so you can have all your weeknight meals ready to go with 20 minutes (or less) of time in the kitchen!
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple Quirk Books was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
Love that you were able to recreate a food from your trip. I took fell in love with a mustard I just had in Norway, was bummed we had carry on luggage so could not bring any home. Your recipe sounds delicious and the trip sounds fabulous.
I love shopping for food when we travel, so I always check luggage and a collapsable bag for what I want to bring home. My brother in law goes so far as to pack bubble wrap with him! Ha ha. I would be so interested to try Norwegian mustard.
I've had so many requests for the type of dressing used in house salads in restaurants throughout Germany. I've researched and also asked our thousands of fans on Facebook for these. Below, are the delicious results.
This dressing, and variations of it, are traditional for a cucumber salad, but tastes so great on a lettuce salad as well. That was, to me, a "eureka" moment when I tried it for the first time.
I mean, it was THE dressing that always went on the cucumber salad. In fact, any dressing left over in the bowl after all the cucumbers slices were removed, was quickly scooped up by whoever got there first.
Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods.
Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.
This classic cookbook (German Meals at Oma's) has not only a variety of different recipes, but also key notes to help even those with little experience in the kitchen learn to make excellent German cuisine.
I use this for mixed salads, lettuce salads, even cucumber salads. It's really such a quick and easy way to make a salad dressing, there's no need to buy prepared mixes. German food from scratch is always better :)
My dear German friend, Heidi, who comes from northern Germany, shared with me her recipe for this dressing. It's almost identical to mine below, but she uses heavy cream instead of the sour cream. Mix it up really well with the lemon juice, and it will almost 'whip' up a bit. Yummy!
The temperatures are rising and summer is on the horizon. That means that grilling season is right around the corner as well! And what goes better with dinner from the grill than potato salad? Even better if it's flavorful, bacon-loaded, hot German Potato Salad!
When Americans ponder potato salad, we often think of two distinct varieties. There's the mayonnaise-based potato salad popularized in the U S of A, of course, that's served cold. It typically features some combination of peeled Russet potatoes, hard-boiled eggs, pickles, celery, and often a touch of mustard.
And then there's German Potato Salad, which we tend to think of as being served warm and featuring unpeeled red potatoes. It's loaded with bacon and dressed in a delicious combination of vinegar and bacon grease.
The truth is, different regions of Germany have their own distinct styles of potato salad, and what Americans commonly think of as "German Potato Salad" -- like today's recipe -- is most typically associated with the Bavarian region of southern Germany. That being said, you will encounter different types of potato salad even across Bavaria!
Of course, this potato salad (as well as any food prone to spoiling) should not sit at room temperature for more than an hour or two before being refrigerated. So if your picnic or potluck isn't starting right away, pop it in the fridge as soon as you make it!
That being said, if you wish to make it up to one day in advance, you may reheat the entire dish before serving. However, please keep in mind that the potatoes will absorb the dressing while chilling and your German Potato Salad will likely be slightly drier than if you enjoy it immediately after making it.
So have I convinced you to try this hot German Potato Salad soon? Whatever the occasion -- from summer grilling to Oktoberfest (and whether it's like your German Oma's recipe or not!) -- I guarantee that it'll disappear like that!
Excellent. I enjoyed this very much. That little hint of mustard tied everything together very well.
I lost track on my potatoes so they got a little mushy but they absorbed the dressing that much better. I will be making this again and again.
Made this for the 4th. It was a hit. Incredible easy to make in a short time frame. I used small melody potatoes (love the blue), 1.5 table spoons of sugar, 1 fresh clove of garlic and country Dijon mustard. Potatoes salad was a "10". Even with recipe as provided by Samantha the recipe would be a "10". Recipe is a keeper. Thank you Samantha!
I distinctly remember eating warm German potato salad in a German class in high school when I was living in Nebraska. I decided to take German because my dad had lived in Austria and I thought it would be fun if he and I both spoke a language that no one else in the family could understand.
I fell in love not just with the German language but with German culture and German food. Eventually I was able to live in Germany during part of my law school career while doing an internship at a large international law firm in Frankfurt.
American potato salad with mayo is served cold and frequently has more vegetables in it like chopped celery, chopped dill pickles, or grated carrots and can be quite varied. These creamy potato salads are also a little sweeter.
Traditional German potato salad can be served warm or cold and it has a vinegar dressing for a sharper, tangier flavor. It also has bacon and onion which gives it a smoky, savory flavor and usually fresh herbs sprinkled on top.
This is a fantastic recipe! It was easy to make. My husband loved it. So many of these older recipes are being lost. I followed the recipe except I used celery salt instead of seeds. I did not put the extra salt. Thanks for sharing!
Here in America, when we talk about potato salad, it usually means a cold salad with a dressing that includes mayonnaise. Other typical ingredients include peeled potatoes, hard-boiled eggs, some kind of pickles, a touch of fresh celery for crunch, and a bit of yellow mustard. My Dill Pickle Potato Salad is a perfect example of this kind of salad.
I stress to not pay attention to the minutes as much as the texture of the potatoes. When the water starts to boil, I set a timer for 10 minutes. Then I check the doneness by stabbing a potato with a fork. If there is ANY resistance, I set the timer again for another minute or two, and then check again.
But, really, this salad is a perfect side for so many meals. It goes with any backyard gathering, with a main entre from the grill. Think about serving it with my famous Beer Can Chicken, these Easy Grilled Pork Chops, a flavorful Grilled Turkey Tenderloin, or these beautiful Sugar Grilled Beef & Asparagus Kebabs!
As I perused a menu that included spaetzle, schnitzel, and loads of red cabbage, my eyes caught sight of the German potato salad that accompanied the smoked bratwurst. When the waitress explained this new-to-me rendition of potato salad, I knew I had to try it. And as they say, the rest is history!
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