Sunday, May 18, 2014

Potato Cucumber Salad {Kartoffel-Gurken Salat} for #SundaySupper with Idaho® Potatoes

Happy Sunday and welcome to a special #SundaySupper where we share twenty different versions of potato salad featuring delicious Idaho® potatoes. Oh yes, twenty as in 20 different recipes for potato salad perfect for all of the BBQ parties coming up this summer, right?! One very important thing to remember when bringing potato salad to a party is food safety; the Idaho Potato Commission has a lot of great safety tips just click on this link including tips such as using store bought pasteurized mayonnaise, leaving eggs out, etc. Be sure to check out those important safety tips. 

Let me tell you I am just a wee bit excited about today's event.  Yes, because not only do I love potatoes but everyone in my house does.  We love potatoes in just about any shapes and form; baked, mashed, fried, cooked…you get the picture, right?!  How about you?  Do you love potatoes just as much as we do?  Be sure to check out the potato recipe contest by our friends at the Idaho Potato Commission  amazing prizes await including tickets to the 2014 Food and Wine Conference.  Don't forget to check out the Idaho Potato Commission on Facebook, Twitter, Instagram, and Pinterest  

At my house no party is complete without potato salad.  There are so many choices when it comes to potato salad and German potato salad.  Our favorite potato salad is not just German but Swabian i.e. Southern German style potato salad.  The Swabian potato salad  never contains mayonnaise but instead broth, oil, and vinegar. It is perfect any time of year and adding cucumber to it makes it even more delicate as well as refreshing.

Yellow Idaho® potatoes work best for my Potato Cucumber Salad and be sure that you have plenty of time before planning to serve it. 

Potato Cucumber Salad
  • 3-1/2 lb yellow Idaho® potatoes 
  • 2 C of your favorite broth
  • 1 C diced onion
  • 2 Tb Canola oil
  • 3 Tb red wine vinegar
  • 1 Tb kosher salt
  • 2 tsp fresh ground pepper
  • 1 Tb Dijon ustard
  • 1/2 C firmly packed minced parsley
  • 1 cucumber, peeled and thinly sliced.

  1. Cook potatoes in jackets until soft.
  2. Drain potatoes and let them cool off.  Peel potatoes when they are cool enough to handle but still warm and slice them thinly.  Place sliced potatoes in a large salad bowl.
  3. Gently heat broth together with the onions in a sauce pan.  
  4. Pour warm broth together with onions over the potatoes.
  5. In a small bowl whisk canola oil with vinegar, salt, pepper, and dijon.  Pour over the potatoes.
  6. Mix potatoes with the broth and vinaigrette.  Cover salad bowl with a plate, or some foil. Let potato salad rest at room temperature for at least 2 hours or until most of the liquid is soaked up by the potatoes.
  7. Adjust salt, pepper, and vinegar to taste.
  8. Add minced parsley as well as cucumber slices.  Let rest for at least another hour
Sunday Supper MovementNow are you ready to check out all of the Idaho® potatoes salad creations...
      Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement Disclaimer: This post is sponsored by the Idaho Potato Commission. All opinions are my own. 


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