Description
This warm German potato salad offers a tangy, comforting alternative to mayo-based versions, featuring zesty dressing, tender Yukon Gold potatoes, and crunchy maple-glazed smoked paprika chickpeas for a plant-based twist. It’s a quick-to-prepare, hearty dish perfect for family dinners.
Ingredients
- 1.4 kg (3 lb) Yukon Gold potatoes, scrubbed and unpeeled (Red Bliss potatoes also work wonderfully)
- 2 medium (100g) shallots, thinly sliced into rings
- 1 medium (100g) red onion, finely diced
- 120 ml (0.5 cup) apple cider vinegar, divided
- 250 ml (1 cup) vegetable broth (Opt for a low-sodium vegetable broth for a healthier option)
- 15g (1 tbsp) granulated sugar, divided (A sugar substitute can be used for a low-carb diet)
- 30g (2 tbsp) Dijon mustard
- 45 ml (3 tbsp) neutral vegetable oil (e.g., sunflower or canola), plus extra for chickpeas
- 1 (425g / 15 oz) can chickpeas, rinsed and drained
- 30 ml (2 tbsp) maple syrup
- 5g (1 tsp) smoked paprika
- 2.5g (0.5 tsp) freshly ground black pepper
- 15g (0.25 cup) fresh dill, roughly chopped
- 15g (0.25 cup) fresh flat-leaf parsley, roughly chopped
- 60 ml (0.25 cup) water
- salt, to taste
Instructions
- Prepare Quick Pickled Shallots and Roast Chickpeas: For the shallots, in a small, heatproof bowl, combine the thinly sliced shallots, 60 ml (0.25 cup) apple cider vinegar, 60 ml (0.25 cup) water, 7.5g (0.5 tbsp) granulated sugar, and 1.25g (0.25 tsp) fine sea salt. Stir well until the sugar dissolves. Let them stand for at least 30 minutes, stirring occasionally. For the chickpeas, preheat oven to 200 degrees C (400 degrees F). In a medium bowl, toss the rinsed and drained chickpeas with 15 ml (1 tbsp) vegetable oil, 30 ml (2 tbsp) maple syrup, 5g (1 tsp) smoked paprika, and 1.25g (0.25 tsp) fine sea salt. Spread them in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring halfway, until lightly golden and slightly firm. Set aside to cool slightly.
- Cook Potatoes: Place 1.4 kg (3 lb) unpeeled Yukon Gold potatoes in a large pot and cover with cold water by about 2.5 cm (1 inch). Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a knife but still hold their shape. Drain immediately and let cool slightly until easy to handle, about 10 minutes.
- Slice Potatoes: While still warm, peel the potatoes (the skin should slip off easily). Slice them into uniform 0.6 cm (0.25 inch) thick rounds or half-moons if the potatoes are large. Place the sliced potatoes in a large mixing bowl, taking care not to mash them.
- Prepare the Warm Dressing: In a small saucepan over medium heat, combine the finely diced red onion, 250 ml (1 cup) vegetable broth, remaining 60 ml (0.25 cup) apple cider vinegar, remaining 7.5g (0.5 tbsp) granulated sugar, 30g (2 tbsp) Dijon mustard, and 2.5g (0.5 tsp) black pepper. Bring to a simmer, stirring until the sugar is dissolved and the mixture is fragrant, about 3-5 minutes. Remove from heat and whisk in the remaining 45 ml (3 tbsp) neutral vegetable oil.
- Combine and Finish: Pour the warm dressing over the sliced potatoes. Gently toss with a rubber spatula, taking care not to break up the potatoes, until all slices are evenly coated. Let the salad rest for at least 15 minutes to allow the flavors to meld and the potatoes to absorb the dressing. Drain the pickled shallots. Serve warm, garnishing with fresh dill and parsley.
Notes
Do not overcook the potatoes; they should be tender but still firm enough to hold their shape, not mushy. If the potatoes seem dry after combining, splash in a tablespoon of the reserved shallot pickling liquid to rehydrate them.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling, Roasting, Mixing
- Cuisine: German
Nutrition
- Serving Size: 1 cup (200 g)
- Calories: 350 calories
- Sugar: 7 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 155 g
- Fiber: 8 g
- Protein: 6 g
- Cholesterol: 0 mg