This is a warm salad served typically with a bacon vinegarette but I substituted the bacon with beef salami in my version. Another difference between my version of this dish and the traditional version is that I like to parboil the potatoes and then finish them off in the oven. This gives the potatoes a crunchy skin making it even more heavenly IMO!

German potato salad pairs really well with sausages, bbq, grilled meats, or even savoury pies. I served mine with chicken pot pie.

Directions

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  1. Fill a pot with water and add whole potatoes (unpeeled) to it. Bring to a boil and let boil until half done.
  2. Drain the potatoes and cut in half (or slice into thick slices).
  3. Preheat oven to 180C.
  4. Place the potatoes into a lined baking sheet and drizzle with olive oil. Bake for about 15-20 minutes until crunchy on the outside and completely cooked on the inside.
  5. To prepare the honey mustard dressing, mix together ½ tbsp olive oil, apple cider vinegar, water, mustard, and sugar. Set aside.
  6. Finely chop the onions and saute in a pan with ½ tbsp olive oil (about 1 minute).
  7. Cut the beef salami into strips or ½ cm squares. Add to the sauteing onions. Cook until the onions turn pink and just translucent (but don’t brown). Take off the heat. 
  8. In your serving bowl, add your warm potatoes, onions and salami, green onions and honey mustard dressing. Toss and serve immediately.