Orioles of mustard seeds and tangy vinegar dance through the air as I prepare this German potato salad. Unlike the creamy, mayo-laden versions, this one surprises with sharpness and crunch. It’s a celebration of simple ingredients yet packed with a bold punch that elevates your potato game.
I love how this salad brings a little bit of Germany’s hearty spirit and a fresh twist to summer picnics or cozy dinners. The aroma alone — a perfect meld of vinegar, onion, and herbs — transports me to a bustling market stall in Munich. It’s quick to whip up but feels like a special occasion every time.
German Potato Salad
Equipment
- Large pot
- Strainer
- Mixing bowl
- Knife
- Cutting Board
- Spoon
Ingredients
- 2 pounds potatoes Yukon Gold or new potatoes work well
- 1/4 cup white vinegar preferably apple cider vinegar
- 2 tablespoons olive oil for dressing
- 1 small red onion finely sliced
- 1 tablespoon fresh parsley chopped, optional garnish
- to taste salt and pepper for seasoning
Instructions
- Bring a large pot of salted water to a boil and add the potatoes. Cook until they are tender when pierced with a fork, about 15-20 minutes.
- Drain the potatoes in a strainer and allow them to cool slightly, enough to handle without burning.
- While the potatoes are still warm, peel off the skins if desired and cut them into even slices or cubes, placing them in a large mixing bowl.
- In a small bowl, whisk together the vinegar, olive oil, and a pinch of salt and pepper to create the tangy dressing.
- Pour the dressing over the warm potatoes, gently tossing to coat all the pieces evenly, allowing the flavors to meld.
- Add the finely sliced red onion to the bowl, mixing it into the potatoes for crunch and sharpness.
- Sprinkle chopped parsley over the salad for freshness and color, then season with additional salt and pepper to taste.
- Gently fold everything together to combine all the flavors without breaking the potatoes apart.
- Let the salad sit for at least 10 minutes to allow the flavors to develop further before serving.
- Give the salad a quick toss before plating and enjoy it at room temperature or slightly chilled.
This potato salad is perfect for when you want something that’s lively and satisfying, yet easy on your time. Its lively vinegar tang cuts through rich meats or stands proud as a vegetarian centerpiece. Plus, it’s a reminder that sometimes, simplicity truly shines.
Enjoy this recipe as a throwback to German traditions or just as a fresh addition to your weekly menu. It’s flexible enough to customize, and the first crunch of fresh onion still echoes in my mind. A dish that warms the heart without weighing it down — what more could you ask for?
