I’ve never really enjoyed the texture of American potato salad, loaded with mayo and sitting out in the warm sun at a picnic. So I started investigating how other cultures do it, for inspiration. In Germany it’s called kartoffelsalat (kartoffel = potato), and the dressing I created here is much gentler. This makes a yummy weekend lunch!
This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Ingredients ($7.50 total)
3 pounds yukon gold potatoes, washed, skin on – $2.70
1 tsp garlic powder – $0.28
1 tsp dill – $0.28
1 cup Tim’s famous salad dressing (famous at our house anyway! 1/3 apple cider vinegar, 1/3 olive oil, 1/3 honey) – $1.84
1 1/2 cups frozen peas, cooked – $1.50
3-4 slices honey turkey or ham, ripped up into pieces – $0.82
a few kale sprouts from our garden to garnish – free
Salt and pepper to taste
1. In a large pot, cover the potatoes in water and bring to a boil over high heat. Then lower the heat to medium and boil until a fork just goes through the potatoes, about 10-20 minutes depending on potato size. Don’t boil too long or your potato salad will be mush. 🙂 Also, prepare your dressing ingredients.
2. While the potatoes are cooking, get the peas, turkey/ham, and sprouts ready to go. When the potatoes are done, rinse them in cool water, then slice them into rounds and toss them with the garlic powder, dill, dressing, salt and pepper.
3. Serve the potato salad in flat bowls and decorate with peas, turkey/ham, and sprouts as desired. Enjoy!
Sustainability Score (explained here)
- Time to make: 2 = 1-3 hours
- Servings: 2 = 4-6 servings
- Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
- Deliciousness: 2 = decent meal
- Environmental impact: 2 = moderate impact
- Nutritional value: 2 = healthy-ish
- TOTAL: 13/18
If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!