No potluck is complete without a potato salad, but the all-American combination of mayo and celery in this side dish can grow tiresome. Moreover, the cold ‘salad’ has a pretty strong summer picnic and BBQ vibe – what are you supposed to make for winter get-togethers? Fortunately, Germans have long had the answer: Kartoffelsalat. This warm, mustard-and-vinegar-based potato salad makes a tangy addition to any holiday parties or feasts.
Adapted from Jake Lemkowitz’s recipe.


Prep Time: 30 minutes
Cook Time: 0 minutes
Total time: 30 minutes

Servings: at least 6 side servings

6 potatoes, cut into at least ninths depending on preferred size (peeling optional)
¼ cup whole grain or spicy brown mustard
1 teaspoon thyme, minced
1 teaspoon marjoram
1½ tablespoons oregano
½ shallot (or small onion), minced
2 garlic cloves, minced (or ¼ teaspoon garlic powder)
3 tablespoons red or white wine vinegar (red is preferred, white still works)
2 tablespoons honey
¼ cup extra virgin olive oil
Salt and pepper to taste


1. In a large pot, submerge potatoes in an inch or two of water. Add a couple shakes of salt to the water and bring to a boil then reduce to medium heat. Boil potatoes until tender, about 20 minutes. Check tenderness by stabbing with a fork.


Photo by Hayden Carder.

2. As the potatoes boil, whisk all remaining ingredients together in a small bowl.


Photo by Hayden Carder.

3. Drain potatoes and allow to cool to a touchable temperature.


Photo by Hayden Carder.

4. Place potatoes in a large bowl and coat with dressing. Gently stir to combine, season as needed and serve while still warm.


Photo by Hayden Carder.


Photo by Hayden Carder.

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