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If you’ve ever wanted to bring a touch of heartfelt, homestyle comfort to your table, this Easy German Potato Salad Recipe is the way to go. It’s a vibrant, tangy, and savory dish that beautifully showcases tender, waxy potatoes soaking up a luscious dressing made with apple cider vinegar, Dijon mustard, and a splash of vegetable broth. Whether you’re new to German cuisine or just craving a fresh spin on classic potato salad, this recipe hits all the right notes with its perfect balance of flavors and simple ingredients that come together in under an hour.
Ingredients You’ll Need
Each ingredient in this Easy German Potato Salad Recipe plays a starring role in building layers of flavor, texture, and color. From the tender potatoes to the punchy vinegar and fresh herbs, everything is essential yet easy to find, making this dish both approachable and delicious.
- 2 pounds medium-sized waxy potatoes (Yukon Gold or red): These varieties hold their shape wonderfully after boiling, ensuring a nice, firm texture.
- 1 cup vegetable broth: Adds rich, savory depth to the dressing without overpowering the other flavors.
- 0.5 cup finely diced red onion: Provides a sharp yet sweet bite that complements the creamy potatoes.
- 4 green onions, sliced thinly: Brings a fresh, mild onion taste that brightens the salad.
- 0.25 cup apple cider vinegar: Injects a lively tang that ties the entire salad together.
- 2 tablespoons Dijon mustard: Adds a subtle spice and depth of flavor to the dressing.
- 0.33 cup extra virgin olive oil: Creates a silky, smooth dressing that coats every potato cube beautifully.
- Salt and pepper to taste: Essential seasonings to balance and enhance every bite.
- 2 tablespoons chopped fresh parsley or dill: Adds a pop of fresh green color and herbaceous brightness.
How to Make Easy German Potato Salad Recipe
Step 1: Prepare the Potatoes
Begin your journey to this comforting dish by washing and peeling your chosen waxy potatoes. Cut them into uniformly sized one-inch cubes to ensure they cook evenly and have the ideal texture for tossing in the dressing.
Step 2: Boil to Tender Perfection
Pop those potato cubes in a large pot, covering them with cold, salted water. Bringing the water to a boil and then reducing it to a simmer helps the potatoes cook evenly. After about 15 to 20 minutes, check with a fork—your potatoes should be fork-tender, soft but still holding their shape perfectly.
Step 3: Whisk the Flavorful Dressing
While your potatoes are working their magic, it’s time to create that signature dressing. Combine vegetable broth, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper in a bowl. Whisk everything together vigorously until the dressing turns silky and smooth — this mixture is what transforms simple potatoes into a dish bursting with personality.
Step 4: Drain and Cool
Drain your potatoes carefully and allow them to cool slightly for a few minutes. This step prevents the fresh onions and herbs from wilting when combined and lets the potatoes soak up the dressing without falling apart.
Step 5: Toss All Together
In a large mixing bowl, combine the warm potatoes with the finely diced red onion, sliced green onions, and chopped fresh herbs. Pour your homemade dressing over and gently toss everything together, making sure every cube glistens with that tangy, savory goodness.
Step 6: Let Flavors Develop
Patience is key here. Let the salad sit at room temperature for at least 30 minutes so those flavors meld and intensify. This resting period is when the magic happens — all the ingredients harmonize for a taste that’s far greater than the sum of its parts.
Step 7: Final Seasoning and Serving
Before serving, give your Easy German Potato Salad Recipe a quick taste test. Adjust the salt and pepper as needed, and serve it warm or chilled depending on your preference. Either way, you’re going to love the delightful balance of tanginess, earthiness, and freshness.
How to Serve Easy German Potato Salad Recipe
Garnishes
A sprinkle of extra fresh parsley or dill just before serving adds a lively pop of green and a burst of herbal aroma. Some toasted bacon bits or a few chopped hard-boiled eggs can also take this salad to the next level, adding texture and richness.
Side Dishes
This salad pairs beautifully with grilled sausages, schnitzel, or roasted chicken. It also complements hearty sandwiches and can balance out richer, creamier dishes by bringing a fresh, tangy contrast to the meal.
Creative Ways to Present
For a charming touch, serve the salad in a rustic wooden bowl or a bright ceramic dish that complements the natural colors. You can also pile it on a bed of crisp lettuce leaves or stuff it inside hollowed-out tomatoes or bell peppers for an eye-catching presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Easy German Potato Salad Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days and, in fact, tastes even better after the flavors have had more time to develop.
Freezing
Because this salad is best enjoyed with fresh, crisp ingredients, freezing is not recommended. The potatoes and fresh onions can become mushy and lose their texture once thawed.
Reheating
If you prefer to serve it warm, gently reheat leftovers in the microwave or on the stovetop until just warmed through. Avoid overheating to preserve the best texture and flavor balance.
FAQs
Can I use other types of potatoes?
For the best results, stick to waxy potatoes like Yukon Gold or red potatoes because they hold their shape well after boiling. Starchy potatoes tend to fall apart and make the salad mushy.
Is this potato salad served hot or cold?
This recipe is wonderfully versatile; you can enjoy it warm straight after mixing the dressing or chilled after resting in the fridge. Both ways highlight different aspects of its delicious flavor.
Can I substitute the vegetable broth?
Yes! You can use chicken broth or even water with a pinch of salt if you prefer, but vegetable broth adds a savory richness that really elevates the dressing.
How long should the salad rest before serving?
Allowing the salad to sit at room temperature for at least 30 minutes helps the flavors meld perfectly. If you’re short on time, it can be served immediately, but the taste is more developed with a little rest.
Can I add bacon to this recipe?
Absolutely! Crispy bacon bits add a smoky crunch that pairs beautifully with the tangy dressing and tender potatoes. Add them right before serving for maximum texture and flavor.
Final Thoughts
This Easy German Potato Salad Recipe is one of those dishes that feels like a warm hug on a plate — simple, honest, and bursting with flavor. It’s effortlessly impressive whether you’re hosting a casual get-together or just craving a comforting side at dinner. Give it a try and watch it become a beloved staple in your recipe repertoire!
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Easy German Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 4.5 servings
- Category: Salad
- Method: Stovetop
- Cuisine: German
- Diet: Vegetarian
Description
This Easy German Potato Salad features tender waxy potatoes tossed in a tangy, mustard-forward dressing enriched with vegetable broth and fresh herbs. Perfectly balanced with red and green onions for a mild sharpness, this salad is a flavorful and comforting side dish that can be enjoyed warm or chilled.
Ingredients
Potatoes
- 2 pounds medium-sized waxy potatoes (Yukon Gold or red)
Dressing
- 1 cup vegetable broth
- 0.25 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 0.33 cup extra virgin olive oil
- to taste salt and pepper
Salad Add-ins
- 0.5 cup finely diced red onion
- 4 green onions, sliced thinly
- 2 tablespoons chopped fresh parsley or dill
Instructions
- Prep Potatoes: Wash and peel the potatoes, then cut them into evenly sized one-inch cubes to ensure even cooking.
- Cook Potatoes: Place the cubed potatoes into a large pot and cover with cold, salted water. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until the potatoes are fork-tender.
- Make Dressing: While the potatoes cook, whisk together the vegetable broth, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper in a medium bowl until smooth and well combined.
- Drain and Cool Potatoes: Drain the cooked potatoes and let them cool slightly for a few minutes so they remain warm but not hot.
- Combine Salad: In a large mixing bowl, combine the warm potatoes with diced red onion, sliced green onions, and chopped fresh parsley or dill. Pour the dressing over and gently toss to coat evenly.
- Rest Salad: Let the salad sit at room temperature for at least 30 minutes to allow the flavors to meld and develop fully.
- Adjust and Serve: Before serving, taste the salad and adjust seasoning with additional salt and pepper if needed. Serve warm or chilled according to preference.
Notes
- Use waxy potatoes like Yukon Gold or red to retain shape and texture after boiling.
- The salad can be served warm shortly after tossing or chilled for a refreshing cold side dish.
- Fresh herbs such as parsley or dill add brightness and complement the tangy dressing.
- Letting the salad sit allows the potatoes to absorb the dressing flavors better.
- You can substitute vegetable broth with chicken broth for a richer flavor if not keeping the dish vegetarian.
