German Potato Salad

I usually like bacon in my German potato salad and I suppose you could easily add that. However, this really turned out to be delicious and probably better for you without the bacon.

Servings: 8 cups

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Total Time: 40 Minutes

Ingredients

• 3-1/2 pounds baby gold or red bliss potatoes
• 2 tablespoons salt, divided
• 2/3 cup vegetable oil
• 1/4 cup + 2 tablespoons unseasoned rice vinegar
• 1 tablespoon sugar

• 1 teaspoon smoked paprika, plus more for serving
• 1 teaspoon freshly ground black pepper
• 1 medium red onion, halved and very thinly sliced
• 1/2 cup chopped parsley, plus more for serving

Instructions

1. Place the potatoes in a large saucepan and fill the pan with enough cold water so that it covers the potatoes by about 1 inch. Add one tablespoon of salt and bring to a boil over high heat. Continue cooking until the potatoes are just tender when pierced with a knife, 10 to 15 minutes.
2. Meanwhile, in a large bowl, combine the oil, rice vinegar, sugar, remaining tablespoon salt (I know that sounds like a lot; feel free to add less and season to taste at the end but keep in mind that potatoes require a lot of salt), pepper, smoked paprika, red onion and parsley. Stir to combine. Set aside, stirring occasionally and allowing the onions to marinate and pickle in the dressing while the potatoes cook.
3. Drain the potatoes in a colander. While they are still hot (as hot as you can handle), cut them bite-size into halves, thirds, or quarters, depending on the size, and place in the bowl with the dressing. Using a large rubber spatula, toss the potatoes with the dressing, being careful not to break up the potatoes too much. Cool to room temperature, stirring occasionally until the potatoes soak up all the vinaigrette. Cover and refrigerate at least 4 hours or overnight. When ready to serve, bring the potato salad to a cool room temperature. Stir well, then taste and adjust seasoning with more salt, pepper, or sugar, if necessary. Transfer to a serving bowl and sprinkle with smoked paprika and parsley.
4. Potato salad should be left out for no more than two hours (or one hour if the temperature is above 90 degrees). Leftovers should be promptly refrigerated.
5. Make Ahead: This potato salad can be made and stored in a covered container in the refrigerator up to 3 days ahead of time.

Roasted Beets & Feta Cheese Quinoa Salad

 There is another beet with feta in the Nanner recipes but one is with farro or bulgar and I find those a bit dense for my liking. Also, it had you cooking up the greens. I know that would be the right thing to do, but honestly, it's a lot of work. Just roasting beets is a lot of work. But using fresh beets is worth all the effort, as far as I'm concerned. This makes enough for a table full of people so if you live alone, you might want to make a half recipe.

Ingredients

• 2 cups Quinoa, cooked according to package directions
• 2 Red Beets, cubed
• 1/2 cup (100g) Feta Cheese
• Salt and freshly Ground Black Pepper
• 2 Tablespoons toasted pine nuts
Dressing:
• 1 Garlic Clove
• 1 cup (2 ounces/60 grams) Mint or other Fresh Herb
• 2 tablespoons White Wine Vinegar
• 1 tablespoon Honey
• 1 teaspoon Dijon Mustard
• 6 tablespoons Olive Oil
• Salt and freshly Ground Black Pepper

Instructions

1. Preheat the oven to 375F. Peel and quarter beets and toss with a little olive oil and salt and pepper. Place on baking sheet lined with parchment paper. Cook for 35 minutes, turning once.
2. Prepare dressing ingredients. I used a tupperware and shook to mix. Refrigerate until ready to use.
3. Place the quinoa in a serving bowl. Stir in the toasted pine nuts, Feta cheese and beets. Season with salt and pepper.
4. Serve drizzled with salad dressing. It turns out pink! It's so pretty. And so good!