German Potato Salad Recipe
If you’re craving a potato salad that’s tangy, comforting, and a little different from the usual creamy versions, you’ve got to try this German Potato Salad Recipe. It’s warm, full of bold flavors from apple cider vinegar, and has just the right peppery bite that keeps you coming back for more. Seriously, once I made this, it became a staple at my family gatherings – and I know you’re going to love it too.
Why This Recipe Works
- Perfect Potato Texture: Boiling the potatoes whole keeps them from falling apart and lets you slice them thin for that classic German potato salad feel.
- Tangy Dressing Balance: The apple cider vinegar brightens the dish, while the vegetable oil adds a smooth finish without overpowering flavors.
- Simple Ingredients, Big Flavor: Using just a handful of pantry staples means it’s easy to whip up anytime.
- Adaptable & Fresh: Optional chives add a fresh pop that makes each bite delightful, and you can tweak the seasoning to your exact liking.
Ingredients & Why They Work
Each ingredient plays a role in building the authentic flavor and perfect texture of this German Potato Salad Recipe. Choosing the right potatoes and adding fresh onions and vinegar is the secret to that classic tang and bite. I always recommend getting fresh, firm potatoes and good-quality apple cider vinegar for the best results.
- White (New) or Yukon Gold Potatoes: These are perfect because they hold their shape well and have a creamy texture that’s not too starchy.
- White Onion (finely diced): Adds a subtle crunch and sharpness that balances the tangy dressing – green onions can also work well if you want a milder flavor.
- Salt: Essential for bringing out the natural flavors and seasoning the potatoes properly.
- Pepper: A little goes a long way in giving the salad a gentle heat and complexity.
- Apple Cider Vinegar: The star of the dressing that delivers the signature tang and brightness.
- Vegetable Oil: Adds a light, smooth texture to the salad without weighing it down or masking the flavor.
- Minced Chives (optional): A fresh, mild onion flavor on top that makes the salad look and taste wonderful.
Tweak to Your Taste
One thing I love about this German Potato Salad Recipe is how easily it adapts to your mood or what’s in your kitchen. I’ve played around with it by switching onions or adding a little mustard for extra zing. Feel free to experiment – this salad can handle it!
- Variation: Sometimes I add a teaspoon of Dijon mustard into the dressing for a sharper flavor – it gives the salad a surprising depth.
- Herbs: Parsley or dill can be swapped in for chives to give a different fresh twist if that’s what you have on hand.
- Seasonal Touch: Try tossing in some cooked bacon bits for a smoky touch during colder months.
- Make it Vegan: Simply use extra virgin olive oil instead of vegetable oil and skip any animal-based additions.
Step-by-Step: How I Make German Potato Salad Recipe
Step 1: Boil Potatoes Gently
I start by boiling the potatoes whole and unpeeled. This is key because cooking them this way helps the potatoes hold their shape better when you slice them later. Depending on the size, it takes about 25 minutes for the potatoes to become tender—poke one with a fork or knife to check. Overcooking can make them mushy, so keep an eye on them!
Step 2: Cool and Peel
Once boiled, drain the potatoes and spread them out on a flat surface to cool just enough to handle. I like to use a small, thin knife to peel the skin off gently—it’s less likely to take off chunks of potato than a peeler. If you’re making this ahead, you can refrigerate the potatoes overnight and peel them the next day. This is a great timesaver!
Step 3: Slice Thin and Season
Slice the peeled potatoes into thin discs—think about a quarter-inch thick or a little thinner if you can. Place them straight into a bowl, then season immediately with salt and pepper. This helps the potatoes absorb the flavors evenly without breaking apart.
Step 4: Toss in Onions and Dress
Add finely diced white onions (or green onions if that’s your preference), then pour in the apple cider vinegar and stir gently to coat the potatoes. Follow up with the vegetable oil, stirring again gently. Taste at this point and add more salt, pepper, or vinegar to suit your palate. If you’re like me and enjoy a fresh garnish, sprinkle with minced chives right before serving.
Pro Tips for Making German Potato Salad Recipe
- Whole Potato Boil: Boiling potatoes unpeeled protects their moisture and keeps the texture just right for slicing without crumbling.
- Thin Slices: Cutting potatoes into thin discs ensures every bite is flavorful and well-coated with the dressing.
- Adjust to Taste: Don’t be shy with vinegar or seasoning—taste as you go because some potatoes will soak up more flavor than others.
- Chill or Serve Warm: This salad shines both warm and cooled; if chilling, add chives fresh right before serving to keep them vibrant.
How to Serve German Potato Salad Recipe
Garnishes
I love topping this potato salad with freshly minced chives—not only do they give a burst of fresh oniony flavor, but the little green flecks make the salad look irresistible. Sometimes I add a sprinkle of crispy bacon bits or even a dusting of paprika for a color pop. Fresh parsley also works beautifully if you want something a little different.
Side Dishes
This German Potato Salad Recipe pairs perfectly with classic German fare like bratwurst, schnitzel, or grilled sausages. I also enjoy serving it alongside roasted chicken or fish for a lighter meal. For a casual get-together, it’s great with burgers or as part of a picnic spread.
Creative Ways to Present
For special occasions, I sometimes plate this salad in individual glass bowls layered with fresh herbs or even a dollop of sour cream on top for added creaminess. Another fun idea is serving it in small ramekins as part of a buffet, garnished with edible flowers or tiny sprigs of dill for a charming touch.
Make Ahead and Storage
Storing Leftovers
I usually store leftover German Potato Salad in an airtight container in the fridge for up to 2 days. Because the potatoes soak up the dressing, the flavors deepen overnight, which I actually love. Just remember to add fresh chives before serving again, or the herbs can look a little tired.
Freezing
In my experience, freezing this potato salad isn’t the best idea—the texture changes, and the potatoes can become mushy or grainy when thawed. I’d recommend fresh always if you want to enjoy it at its best.
Reheating
If you prefer your German Potato Salad warm, gently reheat leftovers in a skillet over low heat, stirring frequently so the potatoes don’t break apart. Avoid microwaving too aggressively or they can get dry. Add a splash of vinegar or oil if needed to freshen up the texture as you heat.
FAQs
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Can I use a different type of potato for this German Potato Salad Recipe?
Absolutely! Yukon Gold and white (new) potatoes are ideal because they hold their shape well after boiling. Avoid starchy potatoes like Russets if you want the salad to keep its texture without falling apart.
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Is it okay to make this salad ahead of time?
Yes, you can boil and store the potatoes a day in advance. Just peel and slice them just before mixing everything together to keep the potatoes fresh and prevent them from drying out.
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What’s the best way to peel boiled potatoes for this recipe?
Once the potatoes are cool enough to handle, using a small, thin paring knife works better than a vegetable peeler. It allows you to carefully remove just the skin without scooping out chunks.
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Can I use red wine vinegar instead of apple cider vinegar?
You can, but apple cider vinegar is preferred for its subtle fruity tang that complements the potatoes perfectly. Red wine vinegar will work but can be a bit sharper in taste.
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Should German Potato Salad be served warm or cold?
Traditionally, German Potato Salad is served warm or at room temperature to showcase the tangy dressing and tender potatoes, but it’s also delicious chilled if that’s your preference.
Final Thoughts
This German Potato Salad Recipe holds a special place in my heart because it reminds me of cozy family dinners and simple comfort food at its best. Making it from scratch is surprisingly easy, and the payoff is a salad that’s fresh, tangy, and full of character. I hope you find yourself reaching for this recipe whenever you want to impress without fuss—the flavors speak for themselves and always get rave reviews. Give it a try and enjoy sharing it with your people!
Print
German Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
- Diet: Vegetarian
Description
This Easy German Potato Salad is a classic warm-style salad featuring tender boiled potatoes dressed with a tangy apple cider vinegar and vegetable oil dressing, complemented by finely diced onions and optional chives for garnish. Perfect as a side dish for gatherings or a comforting family meal.
Ingredients
Potatoes
- 2 pounds White (New) or Yukon gold potatoes
Salad Dressing and Seasoning
- 1/2 cup White onion, finely diced (green onions can also be used)
- 3/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 3 tablespoons Apple Cider Vinegar
- 1/4 cup Vegetable oil
Garnish
- 1 tablespoon Minced chives (optional)
Instructions
- Boil Potatoes: Place the whole unpeeled potatoes in a large pot and cover with water. Bring to a boil and cook for about 25 minutes, or until the potatoes are soft and easily pierced with a fork or knife. Drain the potatoes and spread them in a single layer on a flat surface to cool slightly.
- Peel Potatoes: Once the potatoes are cool enough to handle, carefully peel off the skins using a thin knife or potato peeler. Alternatively, you can refrigerate the potatoes overnight and peel them the next day for convenience.
- Slice Potatoes: Slice the peeled potatoes into very thin discs and place them directly into a medium-sized mixing bowl.
- Season Potatoes: Sprinkle the salt and pepper over the sliced potatoes and stir gently to coat them evenly with the seasoning.
- Add Onions and Vinegar: Stir in the finely diced onions followed by pouring in the apple cider vinegar. Mix gently to combine all ingredients well.
- Incorporate Oil and Adjust Flavor: Add the vegetable oil and stir again. Taste the salad and adjust the salt, pepper, or vinegar if desired.
- Garnish and Serve: If using, sprinkle the minced chives over the top as a fresh garnish. Serve the salad warm or at room temperature.
Notes
- Potatoes can be cooked up to a day in advance and refrigerated until ready to use. Peel just before preparing the salad for best texture.
- If preferred, green onions can be substituted for the white onion for a milder flavor.
- Use a sharp thin knife for peeling to avoid damaging the potatoes.
- This salad is best served warm or at room temperature rather than cold.
- Adjust the amount of apple cider vinegar to achieve your preferred tanginess level.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
