Mobile Teaching Kitchen

Roasted German Potato Salad

Recipe adapted from the American Heart Association.


  • 12 ounces baby red potatoes (about 5), cut into eighths (about 1-inch pieces)
  • 1 ½ tsp olive oil
  • ¾ cup chopped red onion
  • 1 cup loosely packed spinach, stems discarded
  • ¼ tsp caraway seeds

For the dressing:

  • 1 Tbsp chopped fresh chives
  • 1 tsp cider vinegar
  • ½ tsp spicy brown mustard
  • ¼ tsp pepper
  • 1 ½ tsp olive oil


  1. Preheat the oven to 425°F.
  2. Put the potatoes in a medium bowl. Toss with 1 tsp olive oil. Arrange in a single layer on a baking sheet. Roast for 25 minutes, or until the potatoes are golden brown and tender when pierced with the tip of a sharp knife.
  3. Meanwhile, in a medium nonstick skillet, heat ½ teaspoon oil over medium heat, swirling to coat the bottom. Stir in the onion. Cook for 3 to 4 minutes, or until the onion is soft, stirring frequently. Add the spinach. Cook for 2 to 3 minutes, or until the spinach is wilted. Remove from the heat. Stir in the caraway seeds. Cover to keep warm.
  4. In a small bowl, whisk together the dressing ingredients.
  5. In a medium bowl, toss together the potatoes, onion mixture, and dressing. Serve warm and enjoy!


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