Description
German Potato Salad is a warm, tangy side dish made with sliced potatoes, onions, vinegar, mustard, and herbs. Unlike mayo-based potato salads, this version is lighter and more flavorful, often served warm or at room temperature. A favorite at cookouts and family dinners, it pairs perfectly with grilled meats and festive gatherings.
Ingredients
Core Ingredients:
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2 lbs waxy potatoes (Yukon Gold or red potatoes)
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½ cup finely chopped yellow or red onion
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¼ cup apple cider vinegar
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1 tablespoon German or Dijon mustard
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2 tablespoons neutral oil (like canola or sunflower)
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Salt and black pepper to taste
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2 tablespoons chopped fresh parsley or chives
Optional Add-ins:
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2–3 chopped pickles
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2 chopped hard-boiled eggs
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1 stalk celery, diced
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1–2 teaspoons caraway seeds
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1–2 green onions, sliced
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2–3 tablespoons pickle juice (in place of or along with vinegar)
Instructions
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Boil the potatoes
Place whole, unpeeled potatoes in a large pot. Cover with water and bring to a boil. Cook until fork-tender (about 15–20 minutes). Drain and let cool slightly. -
Peel and slice
While still warm, peel the potatoes (optional) and cut into thin slices. Place in a large bowl. -
Cook the onions and dressing
In a small skillet, heat oil over medium heat. Add onions and cook until soft. Stir in vinegar, mustard, salt, and pepper. Let it heat through. -
Combine
Pour the warm dressing over the sliced potatoes. Toss gently to coat. The warm potatoes will soak up the flavor. -
Add extras and herbs
Stir in optional ingredients and finish with chopped parsley or chives. -
Serve
Serve warm or at room temperature. Refrigerate leftovers and reheat gently if desired.
Notes
Use waxy potatoes to help the salad hold its shape.
Always add dressing while potatoes are warm.
Flavor improves after resting for 1–2 hours.
Add a splash of broth or pickle juice when reheating to refresh the flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiled, Sautéed
- Cuisine: German