German Potato Salad
This German potato salad features boiled potatoes mixed with a tangy vinegar-based dressing, often complemented by sliced onions and herbs. The salad has a bright, tangy flavor with a crisp texture from the raw ingredients and the slightly softened potatoes, resulting in a vibrant and fresh side dish.
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.
