German Potato Salad

Servings 4–6
Preparation Time 15 minutes
Cooking Time 25 minutes
Resting Time (optional) 15 minutes

Ingredients

– 1 kg waxy potatoes such as Yukon Gold or red potatoes, scrubbed

– 1 small red onion – finely chopped

– 2 tablespoons fresh parsley – chopped

– 1 tablespoon chives optional – chopped

For the Dressing

– 1/4 cup vegetable broth or water

– 3 tablespoons white vinegar or apple cider vinegar

– 1 tablespoon Dijon mustard

– 1 teaspoon sugar optional – for balance

– 1/4 cup neutral oil such as sunflower or canola

– Salt and black pepper – to taste

Instructions

Step 1 – Cook the Potatoes

– Place whole unpeeled potatoes in a large pot and cover with cold salted water

– Bring to a boil and simmer for 15 to 20 minutes or until fork-tender but not falling apart

– Drain and let cool slightly until easy to handle

Step 2 – Slice and Prepare

– While still warm, peel the potatoes if desired and slice into thin rounds or bite-sized pieces

– Place the slices in a large bowl and sprinkle with chopped red onion

Step 3 – Make the Dressing

– In a small saucepan, combine the broth, vinegar, mustard, sugar, salt, and pepper

– Warm gently over low heat while whisking

– Slowly drizzle in the oil while stirring until fully blended

– Pour the warm dressing over the potatoes and onions

– Gently toss to coat without breaking the potatoes

Step 4 – Rest and Serve

– Let the salad sit for at least 15 minutes to absorb flavor

– Sprinkle with parsley and chives before serving

– Serve warm, at room temperature, or chilled

Tips

– Best made with firm waxy potatoes to hold their shape

– The warm dressing helps the potatoes absorb more flavor

– For variation, add sliced pickles or a spoon of whole-grain mustard