If you want a bright and tangy side dish for your next cookout, picnic, or family dinner, give this German Potato Salad a try. It’s packed with bold flavors, uses simple ingredients, and tastes great warm or cold.
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Instead of the usual mayo, this potato salad uses a tangy vinaigrette with avocado oil, apple cider vinegar, and Dijon mustard. It’s mixed with tender potatoes, red onion, and plenty of fresh herbs, and the flavors get even better over time.
How to make German potato salad
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this German potato salad recipe, you will need the following ingredients:
- Baby gold or red potatoes (or a mix)
- Kosher salt
- Avocado oil
- Apple cider vinegar
- Granulated sugar
- Dijon mustard
- Freshly ground black pepper
- Red onion, very thinly sliced
- Fresh parsley
- Fresh dill
You can easily adapt this recipe to what you have on hand. Use white or red wine vinegar instead of apple cider vinegar, or olive oil if you don’t have avocado oil. Add more sugar if you like it sweeter. If you don’t like dill, use extra parsley or chives. For a richer salad, add crumbled bacon or a few spoonfuls of grainy mustard for texture.
Cooking German potato salad
German potato salad is a simple recipe that can be made in just a few steps. Here is how to make it.
First, fill a large pot halfway with water and add a good pinch of salt. Bring it to a boil, then gently add the potatoes to the pot. Boil for about 15 minutes, or until the potatoes are just fork-tender. Don’t overcook!
While the potatoes cook, whisk the avocado oil, remaining salt, apple cider vinegar, sugar, Dijon mustard, and black pepper in a medium bowl. Stir in the thinly sliced red onion and set the dressing aside so the flavors can blend.
When the potatoes are done, move them to a large bowl with a slotted spoon and let them cool for about 15 minutes. If you like, peel off the skins by hand.
Cut the potatoes into 1/2-inch-thick slices and return them to the bowl. Pour the dressing and onions over the sliced potatoes.
Add the chopped parsley and dill, then gently toss everything until the potatoes are well coated.
Let the salad rest for about 30 minutes before serving so the flavors can soak into the potatoes. Toss again, taste, and add more seasoning if you like.
Leftovers
Store leftovers in an airtight container in the fridge for 2-3 days.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this German potato salad recipe! Let me know if you try it.
More Recipes Like This
- Greek Potato Salad
- Instant Pot Potato Salad
- Classic Potato Salad
- Broccoli Cauliflower Salad
- Fennel Salad
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German Potato Salad
If you’re looking for a vibrant and tangy side dish to serve at your next cookout, picnic, or family meal, this German Potato Salad is a must-try! It’s full of bold flavors, made with simple whole ingredients, and perfect served warm or chilled.
Ingredients
- 3 pounds baby gold potatoes or baby red potatoes or a combination
- 1 1/2 tablespoons kosher salt divided
- 5 tablespoons avocado oil
- 1/4 cup apple cider vinegar
- 2 teaspoons granulated sugar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1 medium red onion halved and very thinly sliced
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh dill chopped
Instructions
- Fill a large soup pot halfway with water and 1 tablespoon of the salt. Bring to a boil.
- Use a slotted spoon to carefully lower the potatoes into the boiling water. Boil for about 15 minutes, until just fork tender.
- While the potatoes cook, make the dressing in a medium bowl. Whisk together the avocado oil, remaining 1/2 tablespoon salt, apple cider vinegar, sugar, Dijon mustard, and black pepper. Add the sliced red onion to the dressing and set aside.
- Once the potatoes are tender, use a slotted spoon to transfer them to a large bowl and let cool for about 15 minutes.
- Peel the potatoes by hand if desired and discard the peels.
- Slice the potatoes into 1/2-inch rounds and return them to the large bowl.
- Pour the dressing over the potatoes and add the parsley and dill. Toss to combine.
- Let the potato salad sit for about 30 minutes before serving. Toss again, taste, and add more salt if needed.
Recipe Notes
- This salad is good served warm or cold.
- The flavor improves as it sits.
- Crispy bacon bits can be added if desired.
- Chopped pickles are another optional addition.
- If you prefer sautéed onions, cook the onions in 1 tablespoon of oil instead of soaking them in the dressing.
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