Warm Potato & Brussels Sprouts Salad

Brussels sprouts is one of those vegetables that I wasn’t crazy about as a child but as an adult, I can’t get enough of it. I’m always thinking of new recipes to incorporate these little green globes and recently, I had a fabulous German potato salad that sparked the idea for this brussels sprouts salad. Unlike American potato salad, German potato salad isn’t so heavy or laden with mayonnaise. I thought it would be delicious to take the concept of that lighter, tangier warm German potato salad but turn it into a brussels sprouts salad. Here we have just that- it’s tangy, light, savory and absolutely yummy.

Serves 4 (as side dish)


3 cups teeny tiny potatoes (use any very small, whole potatoes)

4 heaping cups (~ ¾ lb) Brussels sprouts, ends trimmed and cut in half

3 tablespoons olive oil

6 cloves garlic, finely minced

¼ red onion, finely diced

4 to 5 sprigs thyme, stems removed and roughly chopped

For the Dressing

½ cup olive oil

1 ½ tablespoons soy sauce

½ teaspoon salt

2 ½ tablespoons apricot preserves or jam

3 tablespoons orange champagne vinegar (substitute with half and half of orange juice and white vinegar)


In a medium to large sized pot, bring water to a boil. Carefully place the whole potatoes in the boiling water and cook for 10 minutes until fork tender.

While the potatoes are boiling, heat the olive oil in a skillet or pan on high heat. Sauté the garlic for just a minute or so until fragrant and lightly golden. Add the Brussels sprouts and sauté for about 3 to 4 minutes. Place the cooked sprouts in a large mixing bowl.

Strain the potatoes and add to the bowl with the sprouts. Toss in the diced red onion and chopped thyme. In a separate small bowl, whisk together all the ingredients for the dressing. Drizzle over the potatoes and sprouts. Gently toss everything together until well mixed. Serve warm.

Tip: When sautéing the Brussels sprouts, if the pan gets too dry or hot, you can add a few tablespoons of water at a time to create a steam effect. Start with only a few tablespoons at a time though so you don’t end up with Brussels sprout soup.