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Hearty German Potato Salad

A light and tangy German potato salad dressed with zesty vinegar and mustard, perfect for picnics, potlucks, or a satisfying lunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Lunch, Salad, Side Dish
Cuisine: European, German
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds baby potatoes Waxy potatoes are recommended for best texture.
  • 1 medium onion, finely chopped
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional for garnishing) Can be substituted with fresh dill for variation.

Method
 

Preparation
  1. Wash the baby potatoes thoroughly, then place them in a large pot and cover with water.
  2. Bring to a boil and cook for about 15-20 minutes until fork-tender. Drain and let cool for a few minutes before slicing them in half.
Making the Dressing
  1. In a bowl, combine the chopped onion, apple cider vinegar, Dijon mustard, and olive oil. Season with salt and pepper, and whisk until well mixed.
Combining Ingredients
  1. In a large mixing bowl, add the warm potatoes and pour the dressing over them. Gently toss to ensure the potatoes are evenly coated.
Final Touches
  1. Sample your creation and adjust salt, pepper, or vinegar to suit your taste preferences.
  2. If desired, sprinkle chopped fresh parsley over the top before serving. Enjoy chilled or at room temperature!

Notes

This salad tastes even better the next day, making it ideal for meal prep. Store leftovers in an airtight container in the refrigerator for 3-4 days. Avoid reheating; serve chilled or at room temperature instead.