German Potato Salad

Switch up the usual potato salad for something brighter and packed with tangy flavor. This German potato salad uses tender baby potatoes tossed in a smoky vinaigrette with quick-pickled onions and fresh parsley, making it perfect for warm-weather gatherings. It is a refreshing twist that keeps well and even tastes better after sitting for a few hours.

I first made this for a summer barbecue, and it quickly became a requested dish at family events. The way the potatoes soak up the dressing makes every bite vibrant and satisfying.

Ingredients

• Baby gold or red bliss potatoes: Provide a creamy yet firm bite and hold their shape perfectly in the salad. Choose small to medium ones so you can cut them into bite-size pieces easily
• Salt: Enhances every layer of flavor and helps season the potatoes from the inside as they cook
• Vegetable oil: Adds richness to the vinaigrette without overpowering the other flavors
• Unseasoned rice vinegar: Brings a clean tanginess that balances the potatoes and oil
• Sugar: Softens the acidity of the vinegar for a well-rounded taste
• Smoked paprika: Adds a gentle smokiness and depth of flavor. Choose a good quality Spanish variety for the best aroma
• Freshly ground black pepper: Gives a subtle heat and balances the dressing
• Red onion: Provides crunch and tang. Once quick-pickled in the vinaigrette, it becomes sweet and mild
• Chopped parsley: Adds freshness and color. Choose flat-leaf parsley for the most flavor

Step-by-Step Instructions

Sauté the Aromatics:

Place the potatoes in a large saucepan and cover them with cold water by about one inch. Add one tablespoon of salt and bring to a boil over high heat. Cook until just tender when pierced with a knife, about ten to fifteen minutes

Make the Dressing:

While the potatoes cook, in a large bowl combine vegetable oil, rice vinegar, sugar, the remaining tablespoon of salt, black pepper, smoked paprika, sliced red onion, and chopped parsley. Stir occasionally so the onion begins to pickle and soften

Quick Pickle the Onions:

Allow the onions to marinate in the dressing while the potatoes finish cooking. This mellows their sharpness and infuses them with sweet tangy flavor

Cut the Potatoes:

Drain the potatoes well. While still hot, cut them into halves, thirds, or quarters depending on size. Add them directly into the bowl with the dressing so they absorb maximum flavor

Toss and Chill:

Gently toss the potatoes and dressing together, avoiding too much mashing. Let them cool to room temperature while stirring occasionally so all the vinaigrette gets absorbed. Cover and refrigerate for at least four hours or overnight. Before serving, stir again and adjust seasoning with extra salt or vinegar if needed. Sprinkle with additional parsley and smoked paprika before bringing to the table

Bookmark

My favorite part of this salad is the pickled red onions. They transform from sharp and biting to tangy and sweet, making each forkful more exciting. I remember making it once with my grandmother who could not believe a potato salad without mayo could taste so fresh and full of life

Storage Tips

Store in an airtight container in the refrigerator for up to three days. The flavors deepen over time making it perfect for preparing ahead of a party

Ingredient Substitutions

You can swap baby potatoes for fingerling or small Yukon golds. Apple cider vinegar can replace rice vinegar for a fruitier tang. For extra flavor add crispy bacon crumbles just before serving

Serving Suggestions

Serve chilled or at room temperature alongside grilled sausages, roasted chicken, or as part of a picnic spread with fresh bread and green salad

Cultural Context

Bookmark

German potato salads are often served warm or at room temperature with a tangy vinegar-based dressing instead of mayonnaise. They are common at outdoor gatherings where mayonnaise-based salads may spoil more quickly

Frequently Asked Questions About Recipes

→ Can I use other types of potatoes?

Yes, but waxy varieties like red bliss or Yukon gold work best as they hold their shape and offer a creamy texture.

→ Can I make this salad ahead of time?

Absolutely. It actually tastes better after chilling for several hours or overnight, allowing flavors to blend.

→ Is this salad served warm or cold?

Traditionally, it can be served either way, but this version is best enjoyed chilled for a refreshing taste.

→ Can I add bacon for extra flavor?

Yes, crispy crumbled bacon makes a delicious addition and adds a smoky, savory touch.

→ How long will it keep in the fridge?

Stored in an airtight container, it will stay fresh for up to three days.