Ingredients
- 2 lbs./1kg potatoes, Yellow Finn, Yukon Gold, and red potatoes tend to work best
- 2 teaspoons mustard
- 3 teaspoons sugar
- ½ cup/100 ml pickle juice
- ¼ cup/50 ml white wine vinegar
- ½ cup/100 ml sunflower oil
- 1 purple onion, chopped finely
- 1 apple, a tart kind such as Pink Lady, chopped
- 4-5 medium pickles, chopped
- 3-4 green onions, chopped
- salt and fresh ground black pepper
Instructions
- Place potatoes in a large pot, cover with cold water and tablespoon of salt, cook until tender and rinse with cold water. Once cool enough to handle, peel and slice potatoes.
- In the meantime put mustard, sugar, pickle juice, vinegar, oil, very finely chopped onion, some salt, and quite a bit of fresh ground black pepper in a sealable jar or glass and shake to combine.
- In a large bowl place one layer of potato slices, followed by a handful of pickles, a handful of apples, a couple of spoonfuls of dressing and salt and pepper. Continue to layer until all of the ingredients are used up and pour any excess dressing over the top.
- Allow salad to sit at least 3-4 hours, but preferably overnight and then toss to combine.
- Mix in the chopped green onions and serve.
https://mylittlegourmet.com/salads/german-potato-salad/
--30--