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German Potato Salad

Serves 4-5

With this recipe you can indulge in white potatoes without the guilt because this preparation significantly lowers the glycemic response from the white potatoes. Enjoy!


  • 2 pounds unpeeled new potatoes (the smaller the better; blue or purple-fleshed varieties the very best)

  • 1/2 cup thinly sliced red onions

  • 1/3 cup extra virgin olive oil

  • 4 tbsp seasoned rice wine vinegar

  • 3 cloves garlic, finely chopped or minced

  • 2 tsp coarse dijon mustard (I prefer Grey Poupon Harvest Course Ground)

  • 1/2 cup packed sun-dried tomatoes, chopped (I prefer California Sun-Dried brand in the bag)

  • 1/2 cup sliced black olives (optional)

  • 1/2 cup chopped fresh parsley


Steam or microwave the potatoes in their skins until they are tender, but still a bit firm. Cool and store in the refrigerator for 24 hours. Quarter or half the chilled potatoes depending on size. Combine the remaining ingredients in a small bowl and pour over the potatoes. Toss to coat evenly. Serve cold or at room temperature.

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