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German Potato Salad Recipe

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3.9 from 65 reviews

This classic German Potato Salad features tender baby potatoes tossed in a tangy and slightly sweet vinegar-based dressing with fresh herbs. Perfect as a side dish, it combines the earthiness of potatoes with the bright flavors of apple cider vinegar, Dijon mustard, and fresh dill and parsley, all brought together with creamy avocado oil for a refreshing and satisfying dish.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Potatoes

  • 3 pounds baby gold potatoes or baby red potatoes (or a combination)
  • 1 1/2 tablespoons kosher salt (divided)

Dressing

  • 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)

Herbs

  • 1/4 cup fresh parsley (chopped)
  • 1/4 cup fresh dill (chopped)

Instructions

  1. Boil Potatoes: Fill a large soup pot halfway with water and add 1 tablespoon of kosher salt. Bring the water to a rolling boil. Using a slotted spoon, carefully lower the baby potatoes into the boiling water and cook for about 15 minutes or until they are just fork tender.
  2. Prepare Dressing: While the potatoes cook, whisk together avocado oil, the remaining 1/2 tablespoon salt, apple cider vinegar, granulated sugar, Dijon mustard, and freshly ground black pepper in a medium bowl. Add the thinly sliced red onion to the dressing and set it aside to allow the flavors to meld.
  3. Cool Potatoes: Once the potatoes are tender, use the slotted spoon to transfer them to a large bowl and let them cool for approximately 15 minutes, making them easier to handle and peel if desired.
  4. Peel and Slice: Peel the potatoes by hand if you prefer a smoother texture, discarding the peels. Then, slice the potatoes into 1/2-inch thick rounds and return them to the large bowl.
  5. Toss Salad: Pour the prepared dressing with onions over the sliced potatoes. Add the chopped fresh parsley and dill. Gently toss everything together to evenly coat the potatoes in the flavorful dressing and herbs.
  6. Marinate and Serve: Allow the potato salad to sit at room temperature for about 30 minutes, letting the flavors fully develop. Before serving, toss the salad again, taste, and adjust salt seasoning if needed.

Notes

  • Using baby potatoes helps ensure even cooking and enhances the salad’s texture.
  • Allowing the salad to rest before serving enhances flavor absorption.
  • Peeling the potatoes is optional; leaving the skins on adds rustic texture and nutrients.
  • This salad is best served at room temperature or slightly chilled.
  • For an extra crunch, consider adding crisp bacon or diced celery.
  • Make sure to slice the potatoes uniformly for consistent texture.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: German

Find it online: https://ellarecipe.com/german-potato-salad-recipe/