German Potato Salad
Warm, tangy potato salad with mustard vinaigrette — the southern German way, no mayo.
Budget Friendly
Comfort Food
Gluten Free
Ingredients
- 1 kg waxy potatoes (unpeeled)
- 1 small red onion, finely diced
- 4 tbsp white wine vinegar
- 2 tbsp whole-grain mustard
- 5 tbsp vegetable or sunflower oil
- 1/2 cup warm vegetable broth
- 2 tbsp fresh chives, chopped
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Pinch of sugar
Instructions
- 1 Boil potatoes in salted water until tender, about 20-25 minutes. Drain and let cool just enough to handle.
- 2 While still warm, peel potatoes and slice into 3-4mm rounds. Place in a large bowl.
- 3 Make dressing: whisk together vinegar, mustard, oil, warm broth, sugar, salt, and pepper.
- 4 Pour dressing over warm potato slices. Add diced onion. Gently fold together — don't mash.
- 5 Let sit for 15 minutes so potatoes absorb the dressing.
- 6 Add more salt, pepper, or vinegar to taste. Fold in chives and parsley.
- 7 Serve warm or at room temperature.
About This Recipe
German Potato Salad (Kartoffelsalat) comes in two traditions: the northern style uses mayonnaise, but this southern version — from Bavaria and Swabia — uses a warm mustard-vinegar dressing that soaks into the potatoes beautifully.
The key is slicing the potatoes while still warm and dressing them immediately so they absorb all the flavor. Served warm or at room temperature, it's the perfect side for sausages, schnitzel, or on its own.