German Potato Salad (Printable Recipe)
Tender potatoes with tangy vinaigrette and smoky paprika, perfect for picnics and potlucks.
# Ingredients You'll Need:
→ Main Ingredients
01 -
3.5 pounds baby gold or red bliss potatoes
02 -
2 tablespoons salt, divided
03 -
2/3 cup vegetable oil
04 -
1/4 cup plus 2 tablespoons unseasoned rice vinegar
05 -
1 tablespoon sugar
06 -
1 teaspoon smoked paprika, plus more for serving
07 -
1 teaspoon freshly ground black pepper
08 -
1 medium red onion, halved and very thinly sliced
09 -
1/2 cup chopped parsley, plus more for serving
# Steps to Follow:
01 -
Place potatoes in a large saucepan, cover with cold water by 1 inch, add 1 tablespoon salt, and bring to a boil over high heat. Cook until just tender when pierced with a knife, 10 to 15 minutes.
02 -
In a large bowl, combine vegetable oil, rice vinegar, sugar, remaining tablespoon salt, black pepper, smoked paprika, red onion, and parsley.
03 -
Stir the dressing mixture and let the onions marinate while the potatoes cook, stirring occasionally to allow quick pickling.
04 -
Drain the cooked potatoes. While still hot, cut them into halves, thirds, or quarters depending on size, and add to the bowl with the dressing.
05 -
Gently toss potatoes with dressing, avoiding mashing. Let cool to room temperature, stirring occasionally. Cover and refrigerate for at least 4 hours or overnight. Stir before serving, adjust seasoning, and garnish with extra smoked paprika and parsley.
# Extra Tips:
01 -
For variation, add 3 to 4 slices of crumbled bacon for a smoky flavor.