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
Scale
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.
