I’ve never really been a fan of mayo-based potato salads, but a mustard-based salad is a whole other story. This one is loosely defined as German style, which basically means it includes a pork product. To fill in, I use smoked shiitakes to lend that salty, smoky, umami flavor. Plus, after a stint in the oven, they also add a nice chewy texture. The dressing is tangy with a bit of maple syrup and onion sweetness that compliments the heavy mustard influence. Heavy is really the only way to describe it. Hopefully that isn't a problem for you. The whole grain stuff is really great and adds a nice texture. You may never go back to mayo again.


German Style Potato Salad

Makes about 1 ½ quarts, serves 4 as a side

-2 lbs waxy potatoes such as Yukon
-½ red onion, diced
-1 heaping cup shiitake mushrooms, sliced
-3 tbsp olive oil
-3 tbsp while grain mustard
-1 tbsp Dijon mustard
-2 tbsp apple cider vinegar
-1 tbsp maple syrup
-½ tsp kosher salt + additional
-black pepper
-¼ cup parsley, roughly chopped

1.    Preheat oven to 300. 

2.    Toss shiitake slices with 1 tbsp of the olive oil and a good pinch of salt. Place in a foil-lined smoker* and smoke with maple wood for about 15 minutes. Transfer smoked mushrooms to a baking sheet and finish cooking in the oven for about 30-45 minutes or until mushrooms are fairly dry and chewy.

3.    Meanwhile, put the potatoes in a pot and cover with water. Bring to a boil, lower to a simmer and cook until tender, 5-7 minutes for small to medium sized potatoes or a bit longer for larger ones. Drain. When potatoes are cool enough to handle, slice into 1-inch pieces and place in a mixing bowl.

4.    Put remaining 2 tbsps olive oil in a sauté pan over medium heat and add the onions. Cook for 2-3 minutes or until they start to soften and become fragrant. Add a pinch of salt and the cooked mushrooms. Sauté for another minute or so. While still warm, pour over the potatoes and toss.

5.    Whisk together the whole grain and Dijon mustards, cider vinegar, maple syrup and the ½ tsp of salt. Pour mixture over the potatoes and toss to incorporate. Chill in the fridge. When ready to serve, add the parsley and season with additional salt and pepper to taste.

*If you don’t have a smoker do not fret. Simply omit the smoking step and cook mushrooms entirely in the oven. They may need a few extra minutes.