Everyday KitchenSearch all recipes

German/Central European · Salads

German Potato Salad

VegMedium

Diet: Veg · Vegan

German Potato Salad is a German/Central European dish. Warm potato slices absorb the broth dressing.

Prep
20 min
Cook
25 min
Rest, soak, marinate or chill
20 min
Total
65 min
Servings
6
Difficulty
Medium
Cuisine
German/Central European
Course
Salads

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of German Potato Salad. The photograph includes additional vegetables beyond the onion and chives in this recipe.
The photograph includes additional vegetables beyond the onion and chives in this recipe. Representative photograph of German Potato Salad. Garnishes and presentation may differ. Photo credit and licence
0 of 3 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Potatoes

Dressing

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Boil · About 25 min

  1. Cook 1000 g waxy potatoes, 1800 ml water, ¾ tsp salt until tender, 20–25 minutes. Drain, peel while warm and slice.

    Check: Look for this result: tender, 20–25 minutes.

Dress · About 3 min

  1. Simmer onion and stock from 150 g onion, finely chopped, 200 ml vegetable stock, 50 ml white wine vinegar, 40 ml neutral oil, 20 g mustard, 10 g sugar 3 minutes; whisk in remaining dressing and pour over warm potatoes.

Rest · About 20 min

  1. Stand 20 minutes, fold gently and add 25 g chives.

Tips

  • Warm potato slices absorb the broth dressing.
  • Judge German Potato Salad by the texture and doneness signs in its steps. Your pan and heat affect how long German Potato Salad takes to cook.

Substitutions

  • Use cider vinegar instead of wine vinegar.

Storage

  • Get perishable German Potato Salad into the fridge within two hours, or within one hour above 32°C / 90°F. Eat German Potato Salad within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked German Potato Salad to 74°C / 165°F, stirring or turning it for even heating. When German Potato Salad is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • You can mix the dressing for German Potato Salad one day early. Refrigerate the dressing for German Potato Salad in a covered jar. Keep the prepared vegetables separate; combine German Potato Salad close to serving so the texture stays fresh.

FAQ

What matters most when making German Potato Salad?

Warm potato slices absorb the broth dressing.

What can I substitute in German Potato Salad?

Use cider vinegar instead of wine vinegar.

Can I prepare German Potato Salad ahead?

You can mix the dressing for German Potato Salad one day early. Refrigerate the dressing for German Potato Salad in a covered jar. Keep the prepared vegetables separate; combine German Potato Salad close to serving so the texture stays fresh.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes