I’m trying to cut down on lectin, and potatoes have a ton, so my doctor shared how I could continue eating them. I clean them well, stab them once with a fork, and place them in my instant pot for 40 minutes. Then I set them on the counter to cool and place them in the fridge overnight. The next day they slice up really nice french fries in my air fryer or boil a bit for mashed potatoes. They peel much easier after being cooked as well. I usually do a large batch, so I have them on hand. I let them cool down to room temperature for the potato salad and then peeled and sliced them. They came out perfect.
To remove most of the lectin from the rice, I rinse it until the water rinses clean. Then I use 1 part rice to 2 part water. Cook in the Instant Pot for 20 minutes. I know this is not your usual timing in an instant pot for rice, but it removes the lectin and comes out very fluffy and tender.
For this recipe, it’s the sauce that makes this so delicious. It tastes just like the local Gast Haus or Stube style. You can enjoy a home-cooked German schnitzel and a large serving of sauerkraut and homemade potato salad in these local spots. Check this one out…I did some investigation with the locals.
Oh, by the way, if you want to add a French flair, add a tablespoon or more of my Herbs de Provence oil and step across the border!
Authentic German Potato Salad
Ingredients
- 4 large peeled potatoes about 2 pounds
- 1 medium diced yellow onion
- 1 cup chicken or veggie broth
- 1 rounded tsp of Spicy German mustard
- 1 tsp of horseradish
- 1/3 cup fresh squeezed lemon juice (about 4 lemons juiced)
- 2 tsp of birch tree sugar or regular sugar
- 1/2 cup smokey bacon diced (Optional)
- 1/2 cup light olive or avocado oil
- 1/4 cup parsley diced
- Diced chives for garnish
- Himalayan salı
- Pepper
Directions
- Step 1 Boil or Instant Pot your potatoes and set them aside to cool at room temperature. You can peel them first or remove the skin by hand as soon as they have cooled down a bit!
- Step 2 In a saucepan, simmer the broth, mustard, horseradish, lemon juice, and sugar. Bring it to a boil and remove it from the heat.
- Step 3 Slice your potatoes into 1/4-inch thick pieces. Place the diced potatoes in your chosen serving bowl.
- Step 4 Pour the boiled sauce over the potatoes and let them sit at room temperature for at least an hour.
- Step 5 In the same saucepan, sauté the diced onions and diced bacon for about 3 minutes. Add the light olive oil or avocado oil to the bacon and onions.
- Step 6 Before serving, pour the warm bacon and oil over the potatoes and sprinkle the parsley and chives. Give it a few gentle stirs.
- Step 7 Add salt and pepper to taste.
- Step 8 Serve warm or place in the fridge until you are ready to serve.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.