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German Potato Salad

A creamy and tangy potato salad served warm, featuring a delightful vinegar-based dressing and fresh herbs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: German
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds small waxy potatoes (Yukon gold or red-skinned) Waxy potatoes hold their shape better and provide a creamier texture.
  • 1 cup diced onion (yellow or sweet onion) Use yellow or sweet onion for more flavor.
  • ½ cup apple cider vinegar
  • ¼ cup vegetable oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • to taste Salt and pepper
  • to taste Fresh chives, chopped (for garnish)

Method
 

Preparation
  1. Begin by washing and halving the potatoes.
  2. Place them in a pot of salted water, and bring to a boil. Cook until fork-tender, about 15-20 minutes.
  3. Drain and let cool slightly before slicing into bite-sized pieces.
Make the Dressing
  1. In a large bowl, whisk together the apple cider vinegar, vegetable oil, Dijon mustard, sugar, salt, and pepper until well combined.
Combine
  1. Add the warm potato slices and diced onions to the dressing, tossing gently to coat everything evenly.
  2. The warmth of the potatoes helps absorb the delicious dressing!
Garnish
  1. Once mixed, transfer the salad to a serving dish and top with the chopped chives for a fresh touch!
Serve
  1. Enjoy your German Potato Salad warm or at room temperature for the best flavor!

Notes

Leftover German Potato Salad can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 1 minute or serve cold. It’s best to freeze before adding the dressing.