You may remember Ana Kamin from our Instafollow column, in which we profiled her vibrant photography skills. For those who missed it, Ana is the blogger behind the popular food & travel blog Fluxi on Tour and has been living in San Francisco (by way of Germany) since 2012. She has a penchant for discovering new places & trying new food, but has a soft spot for the flavors of home as well. So with Oktoberfest in full swing, we knew she had to share one of her favorite German dishes with us! Fun fact: Potato salad is the #1 salad in Germany, and we’re pretty obsessed with this version. Ana leaves the mayo out, resulting in a light, refreshing dish that’s perfect for a picnic and pairs well with fish. Of course, in honor of the 16 day festival, we’re dishing ours up with bratwurst. Enjoy:
48 oz small yellow potatoes
1 bunch radishes
1 bunch green onions
3 tbsp olive oil
1 ½ tbsp. white vinegar
1 tbsp German mustard
½ tbsp. horseradish
½ tsp salt
pepper to taste
Boil water in a large pot, adding a dash of salt. Place washed, whole potatoes in the pot and cook for about 15-20 minutes. RUE TIP: Don’t let the potatoes get too soft!
Drain water and let potatoes cool.
Meanwhile, wash and slice radishes. Wash green onions and chop them roughly.
In a large bowl, add olive oil, vinegar, mustard, horseradish, salt & pepper. Whisk until well combined. Set aside.
Once potatoes are cool enough to handle, cut them into ½ inch slices and arrange on serving dish.
Add radishes in between and sprinkle with green onions.
Stir the dressing and pour it over the salad.
Serve with bratwurst, a pint of your favorite beer, and enjoy!!