Beer Mustard & Apple Cider Vinegar German Potato Salad
Pot Luck Potato Salad ➹
Get your BBQ bibs on and you grills lit hot, Barbecue season is back and we are all itching to burn something over a hot flame. This next series of recipes is one of my favorite- party sides and salads. As you may have noticed, potatoes happen to be one of my favorite side dishes in a hearty and homely meal. For a warm day or outdoor party, I almost always prepare a potato salad, While cooling the potatoes may take a while, the preparation is simple. There is so much you can do with potato salad, I have made them all! Green Pepper & Bacon Crumble Potato Salad, Red Skin Dill & Lemon Potato Salad, Yellow Mustard and Egg Potato Salad, Sweet Relish & Onion Potato Salad. And today- German Potato Salad made with Beer Mustard from Austria and home made apple cider vinegar. It doesn't get more intriguing than that!
I love cooking, baking and drinking with booze, so it should come as no surprise when I tell you that there is not only beer in this recipe, but also wine. White wine, and it doesn't even have to be fancy. I don't believe wine used at this small of an amount needs to be eclectic or expensive. If you want to know the truth, I used a bottle of three buck chuck, myself and it turned out wonderful.
Beer Mustard & Apple Cider Vinegar German Potato Salad
7 Medium Red Skin Potatoes, Whole
Water
4 Tablespoons White Vinegar
1/4 Cup Apple Juice
2 Tablespoons White Wine
2 Tablespoons Beer Mustard
1 Tablespoon Olive Oil
1 Teaspoon Salt1 Tablespoon Granulated Sugar
1 Teaspoon Adobo Salt with Pepper
1 Teaspoon Dried Chives
1 Teaspoon Dried Oregano
1/2 Teaspoon Black Pepper
In a large pot, add potatoes and cover with water. Heat to a boil and cook, uncovered until potatoes are soft but still together. A butter knife should be able to go through each potato. Remove potatoes from heat and strain into a colander. Rinse with cold water until steam has reduced. Fill strainer with ice cubes and let sit until potatoes are completely cool. When cooled, slice each potato (with skin) into medium-sized cubes. Place diced potatoes into a large mixing bowl. Add white vinegar, apple juice, white wine, beer mustard and olive oil. Using a soft spoon or rubber spatula, mix and coat potatoes until completely combined. Season with salt, granulated sugar, adobo, dried chives, dried oregano and black pepper. Stir again until well mixed. Add any additional salt or pepper to taste. Serve warm, room temperature or cooled.
(About 8 Servings)
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