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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly." -Todd English

The refrigerator light goes on...

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 donít think they like brussels sprouts, they wonít really ever know.

 

 

German Potato Salad with Brussels Sprouts



Servings = 4 | Serving size =about 1 cup

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers, and like most potato salads, is actually better the next day. Note that cooking time does not include chilling time.

2 tsp olive oil
1 lb red potatoes (cut into 1/2 inch dice)
1 Tbsp dried sage
spray olive oil
1 lb Brussels sprouts (quartered lengthwise)
4 tsp extra virgin olive oil
1 Tbsp white wine vinegar
1 Tbsp honey
2 Tbsp coarse ground mustard
1/4 tsp salt
fresh ground black pepper (to taste)

German Potato Salad with Brussels Sprouts recipe from Dr. Gourmet
Place two large skillets in the oven and preheat to 325F.

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.

Nutrition Facts

Serving size = about 1 cup

Servings = 4

.

Amount Per Serving

Calories 212 Calories from Fat 69
  % Daily Value
Total Fat 7g 11%
    Saturated Fat 1g 3%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 265mg 9%
Total Carbohydrates 32g 14%
    Dietary Fiber 6g 27%
    Sugars 7g  
Protein 6g  
Vitamin A 17% Vitamin C 176%
Calcium 5% Iron 13%
Vitamin K 217 mcg Potassium 976 mg
Magnesium 57 mg