Everyone loves a good potato salad, and this Warm German Style Potato Salad with Caraway Seeds certainly falls into the ‘Ann’s Favorites’ category! First of all it’s made with a delicious caraway infused Dijon mustard vinaigrette, that gets sucked up into the warm spuds as they’re tossed together with it. Secondly, there’s the contrast of the crisp crunchy celery and the sharp sweet bite of scallions with the soft, warm mustardy potatoes. So yummy!

6 servings

30 minute prep

8 ingredients

  • 1 Tablespoon caraway seeds
  • 1 Tablespoon Dijon mustard
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • 1 pound tricolored fingerling potatoes, scrubbed and cut into one inch chunks (see Chef Tips)
  • 1 cup chopped celery
  • ¼ cup sliced scallions
  • salt and pepper to taste

  1. In a small bowl, whisk together caraway seeds, mustard, vinegar and olive oil. Season with salt and pepper.
  2. Bring a large pot of water to a boil. Add potatoes and cook for about 15 minutes, or until fork tender.
  3. Once potatoes are cooked, drain and return to pot. Add dressing, celery and scallions. Season with salt and pepper and gently stir to combine. Serve slightly warm or at room temperature.

Chef Tips

If you can’t find fingerlings, any small, firm waxy potato will do the job (think small Red Bliss or Yukon Gold). However, do not use Idaho or Russet potatoes. They are brilliant for roast, baked or mashed potatoes, but are too crumbly and starchy to work in a salad like this.
To make this a more substantial dish toss in 1 cup grilled chicken bratwurst cut into ½ inch slices.

Nutrition Facts (per serving)

Calories: 150; Fat: 9g; Saturated Fat: 1g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 7g; Carbohydrates: 15g; Sugar: 1g; Fiber: 3g; Protein: 2g; Sodium: 278mg

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

This recipe was originally published on Cook for Your Life. It is used by permission.

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