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
Scale
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
