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Easy German Potato Salad

A delightful twist on the classic potato salad featuring tender potatoes, tangy vinegar, and fresh herbs, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: German
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 pounds waxy potatoes (Yukon Gold or red potatoes) Use waxy potatoes for better texture.
  • 1/4 cup red onion, finely diced Provides a nice crunch and flavor.
  • 1/3 cup apple cider vinegar Adds a tangy flavor.
  • 1/3 cup vegetable broth Enhances the dressing flavor.
  • 2 tablespoons Dijon mustard Provides a zesty kick.
  • 1 tablespoon olive oil For richness in the dressing.
  • Salt and pepper, to taste Adjust seasoning according to preference.
  • Fresh parsley, for garnish For a vibrant finish.

Method
 

Preparation
  1. Wash and peel the potatoes if desired. Cut them into bite-sized pieces and place them in a large pot of salted water.
  2. Bring the water to a boil and cook the potatoes for about 10-15 minutes or until tender. Drain and let them cool slightly.
Dressing
  1. In a medium bowl, whisk together the apple cider vinegar, vegetable broth, Dijon mustard, and olive oil. Season with salt and pepper to taste.
Mixing
  1. Once the potatoes are slightly cooled, transfer them to a large mixing bowl. Add the finely diced red onion.
  2. Pour the dressing over the potatoes and onions, gently tossing to ensure all the potatoes are coated evenly.
Serving
  1. Transfer the salad to a serving dish and garnish with freshly chopped parsley. Serve warm or at room temperature.

Notes

For best texture, always use waxy potatoes. Allow the salad to sit for at least half an hour before serving to meld flavors. You can add dill or pickle relish for extra zing.