This is a go to potluck or party dish during the summer in our house that always gets compliments. A potato salad dish that is not mayonnaise based, but still comforting and leaves you wanting seconds. The vinaigrette dressing gives it a little tang but it will definitely satisfy any potato salad craving you may have. Plus, it's on the healthier side and is also vegan and gluten-free if you have any dietary restrictions in your family and friend circle. Now a traditional German potato salad should be served warm, which is why I like to think of this as being German-inspired, but definitely not the traditional. Truthfully, this salad tastes great warm or cold. So its versatile enough for you to serve immediately while still warm, or make it a day ahead of time to take to a picnic.
This makes a large batch, you could probably cut this in half if you aren't feeding many people and don't want a ton of leftovers!
8 large russet potatoes, peeled and chopped into 1 inch cubes
1 bunch green onion, chopped
1/2 red onion, finely chopped
3-4 stalks celery, finely chopped
1/2 c olive or canola oil
1 1/2 c Apple Cider vinegar
2 Tbsp dijon mustard
1 Tbsp fresh or dried thyme
1 Tbsp fresh or dried oregano
2 tsp salt
1/4 c shelled, unsalted sunflower seeds
Pepper, to taste
1. Put cubed potatoes into a large pot, cover with water and bring to boil. Let simmer for 10-15 minutes or until soft.
2. Drain water from potatoes and put back into pot.
3. In a separate bowl, whisk together apple cider vinegar, oil, and dijon until well combined. Add thyme, oregano, and salt.
4. Combine red onion, green onion, and celery with the potatoes. Mix until evenly dispersed.
5. Add Oil and vinegar mixture to potatoes and stir again.