• Cc3696001518fc8d64e2d0237816aa41

Katherine Heigl German Potato Salad Recipe

Prep
Cook
Serves 6people
Ingredients
GERMAN POTATO SALAD:
2
lb yukon gold potatoes
1
onion (peeled, finely chopped)
4
tbsp white vinegar
1
tbsp olive oil
1
tsp Kosher salt
2
tsp Dijon mustard
1/2
cup beef broth (warmed)
freshly ground black pepper (to taste)
LETTUCE SALAD:
2
heads bibb lettuce (leaves only)
1/2
lemon (juiced)
1/4
cup olive oil
Kosher salt and freshly ground black pepper (to taste)
Directions
1.
For the German Potato Salad: In a large pot, fill three-quarters of the way full with water, and place potatoes, skin-on, into the water. Bring the water to a boil and cook until the potatoes are tender, 10-15 minutes.
2.
Drain the potatoes and allow to cool slightly. Peel and slice the potatoes into 1/2-inch rounds. In a large bowl, add the potatoes and onion and gently fold to combine, being careful not to break up the potatoes.
3.
In medium bowl, add vinegar, olive oil, mustard, broth, salt and pepper and whisk to combine. Pour dressing over the potato and onion mixture and toss to combine.
4.
For the Lettuce Salad: In a medium bowl, add lemon juice and whisk to combine. Slowly drizzle in olive oil, continuously whisking until dressing is emulsified. Season with salt and pepper.
5.
In a large bowl, add lettuce, drizzle dressing around the rim of the bowl and toss lightly to coat.
6.
To Serve: Fill each bowl with the salad and place a generous scoop of the warm potato salad on top.

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