My Cart

Close

GERMAN POTATO SALAD

Posted on

WITH JACOBSEN KOSHER SALT AND MUSTARD HANDMADE BY OUR FRIENDS AT MUSTARD AND CO.

We're feeling the sunshine here in Portland! Our chef, Andrew Mace, prepared for us a cool and tangy German potato salad. A classic improved with a few of our products. Recipe below, try it! We'd love feedback and images.

 @ JacobsenSaltCo     #JacobsenSaltCo



SHOP MUSTARD         SHOP KOSHER SEA SALT           SHOP PEPPERCORNS


- 5lbs German Butterball, Yukon Gold or any other yellow-fleshed buttery potatoes (washed)

- Aromatics: 1 bay leaf, 3 cloves garlic (smashed)

- 1 white onion small (diced)

- 4 cloves of garlic (minced)

- 1 bunch fresh dill (picked and roughly chopped)

- 6oz cooked bacon or any smoked pork pieces (roughly chopped)

- 1 6oz jar Mustard & Co. Honey mustard

- ¼ cup Jacobsen Pure Kosher Salt

- ¼ cup apple cider vinegar

- 1 teaspoon Jacobsen ground black Tellicherry peppercorns

- 1 teaspoon ground caraway

- 1 teaspoon ground celery seed

- ½ cup mayonnaise or sour cream

Put 5lbs clean potatoes in large stockpot and fill with cold water until potatoes are covered with 2 inches water. Add 3 Tablespoons kosher salt and aromatics. Place on stove on med-high heat. Bring water to a boil, turn heat off, replace the lid, and leave the pot on the stove to cool gradually for 10-15 minutes. Remove potatoes from water and let cool in the fridge for at least 2 hours. Combine remaining ingredients in large mixing bowl and taste for seasoning. Add more salt, pepper, or vinegar if you prefer.

Hello You!

Join our mailing list