Description
German Potato Salad is a warm and tangy side dish made with tender potatoes, onions, parsley, and a savory vinegar dressing. Unlike creamy potato salads, this traditional German version is light, flavorful, and perfect alongside grilled meats, schnitzel, or roasted chicken.
Ingredients
- 2 pounds Yukon Gold or waxy potatoes
- 1 medium yellow onion, finely chopped
- 1/2 cup white vinegar
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
Instructions
- Wash the potatoes thoroughly and place them in a large pot. Cover with water and bring to a boil over medium-high heat.
- Cook the potatoes for 12 to 15 minutes, or until fork tender. Drain and let them cool slightly.
- Peel the potatoes if desired, then slice them into thick rounds or bite-sized pieces.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until soft and translucent.
- Stir in the vinegar, water, sugar, salt, and black pepper. Simmer for 2 to 3 minutes until the sugar fully dissolves.
- Add the sliced potatoes to the skillet and toss gently until evenly coated in the warm dressing.
- Sprinkle with fresh parsley and stir lightly.
- Serve warm, at room temperature, or chilled.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes so they hold their shape.
- Avoid overcooking the potatoes to prevent them from falling apart.
- Dijon mustard can be added for extra tangy flavor.
- This salad tastes even better after resting for a few hours.
- Add a splash of vinegar when reheating if the salad seems dry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 9g
- Sodium: 430mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
