German Potato Salad with Hatch Sweet Onions

Hatch sweet onions represent the first act of the Hatch Valley harvest in New Mexico. Available from May through July, these onions represent a delicious prelude to the Hatch pepper season that follows. But don’t think of them as just the opening band – they’re delicious enough in their own right to become the star of the show. In this case, they’re the star of this German potato salad recipe.

German potato salad with Hatch sweet onions

Summer’s Sweetest Onions

Melissa’s Produce distributes Hatch sweet onions, which grow exclusively in New Mexico’s Hatch Valley. In the Hatch Valley, the unique volcanic soil and micro-climate create cult-worthy produce. The climate there offers high daytime temperatures and extremely low nighttime temperatures, which results in fertile growing conditions. The onions are exceptionally sweet and very juicy. They are great for grilling, pickling, and sauteing.

Hatch sweet onions

Their season is not quite as short as the Hatch pepper season (which runs from August to September), but it’s still just a small three-month window (May, June, and July) that these are available. You can find them in most high-end grocery stores; ask your store’s produce manager if you don’t see them.

What is German Potato Salad?

Classic German potato salad is served warm, with a thick and tangy vinaigrette. Traditionally people make the dressing with bacon, but for this recipe we left out the bacon (and it’s still delicious!). When you saute these beautiful onions, you will find them so silky and flavorful that you won’t miss the meat. While the vinaigrette itself is tangy, it also has just a tiny bit of sweetness that pulls all of the flavors together.

German Potato Salad With Hatch Sweet Onions Recipe

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German Potato Salad with Hatch Sweet Onions

A warm potato salad with sauteed onions and a tangy-sweet vinaigrette.

Course Side Dish

Cuisine American

Keyword Hatch sweet onions, potato salad

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 6

Ingredients

• 6 medium red potatoes (or 1.5 bag mini red potatoes)
• 1 tbsp olive oil
• 1 Hatch sweet onion, peeled and chopped
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/2 tsp celery seed
• Dash ground black pepper
• 1/2 cup water
• 1/3 cup white vinegar
• chopped fresh dill, or other herbs for garnish

Instructions

1. Cook the potatoes to your liking (you may boil them, unpeeled, or microwave them until tender). Leaving the skin on, slice or cube the potatoes into bite-sized pieces.

2. In a medium skillet, heat the olive oil over medium heat, then add the onions. Saute the onions slowly, stirring and reducing the heat if necessary to prevent charring, for about 5 minutes or untiil translucent and very tender.

3. Add the flour, sugar, salt, celery seed, and pepper to the onion mixture. Cook over low heat, stirring until smooth and bubbly.

4. Remove from heat and stir in water and vinegar, continuing to stir untiil the mixture is well-blended. Then bring back to a boil, stirring constantly, for one minute. The mixture should be thick.

5. Pour the dressing over the potatoes. Stir and garnish with fresh dill or other fresh herbs. Serve warm.