German Potato Salad
Jeanette Kimszal:
  • 3 lb white potatoes diced
  • 2 cups shredded broccoli
  • 1 onion diced
  • 1 tsp celery seed
  • ⅓ cup mustard
  • 1 tbsp extra virgin olive oil
  • 1 lemon juiced
  1. Boil potatoes until soft and then cool in freezer for 30 minutes
  2. Once they are cooled you want to add them to a large bowl then top with the broccoli shreds
  3. In a separate smaller mixing bowl add the mustard, olive oil, and lemon and mix until well blended
  4. Add dressing mixture to the potatoes and top with celery seed.
  5. Blend until the potatoes are evenly covered with the dressing
  6. Place in the refrigerator until ready to serve
Recipe by Jeanette Kimszal, RDN at