German Potato Salad with Brussels Sprouts
Servings
4Serving size
about 1 cupThis recipe can be multiplied and makes great leftovers. Like most potato salads, this is actually better the next day.
Ingredients
| 2 tsp. Olive oil |
| 1 pound Red potatoes (cut into 1/2 inch dice) |
| 1 Tbsp. Dried or rubbed sage |
| 1 spray Spray olive oil |
| 1 lb. Brussels sprouts, raw (quartered lengthwise) |
| 4 tsp. Olive oil |
| 1 Tbsp. White wine vinegar |
| 1 Tbsp. Honey |
| 2 Tbsp. Coarse ground mustard |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
When the oven is hot, add 1 teaspoon olive oil to each pan. Add the Brussels sprouts to one pan, toss well, and place in the oven.
Add the potatoes and sage to the other pan, toss well, and place in the oven.
Roast the potatoes and Brussels sprouts for 25-30 minutes each, tossing every 7-10 minutes.
While they are roasting, mix together the extra virgin olive oil, vinegar, honey, mustard, salt, and pepper in a large non-reactive bowl.
Chill.
Once the potatoes and Brussels sprouts are roasted, place them in the bowl with the dressing and toss well. Chill until time to serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Mustard and potatoes and brussels sprouts go together perfectly just like, well, mustard and potatoes and brussels sprouts. This is a great recipe for a Fall picnic and for the folks who don’t think they like brussels sprouts, they won’t really ever know.