Authentic German Potato Salad Recipe

Yukon gold potatoes: These waxy potatoes hold their shape well and have a creamy texture, making them perfect for salads.

Vegetable broth: Adds depth and a savory flavor to the salad, enhancing the overall taste.

Apple cider vinegar: Provides a tangy and slightly sweet flavor that balances the richness of the potatoes.

Dijon mustard: Adds a subtle kick and complexity to the dressing.

Red onion: Finely chopped to add a mild, sweet flavor and a bit of crunch.

Olive oil: Helps to emulsify the dressing and adds a smooth, rich texture.

Salt and pepper: Essential for seasoning and bringing out the flavors of the dish.

Fresh parsley: Chopped and used as a garnish to add a burst of freshness and color.

When boiling the potatoes, make sure to start them in cold water and bring to a gentle boil. This ensures even cooking and prevents the outer layers from becoming mushy while the inside remains undercooked. Additionally, when whisking the vegetable broth, apple cider vinegar, dijon mustard, and olive oil, do so vigorously to create a well-emulsified dressing that will coat the potatoes evenly. For an extra layer of flavor, consider sautéing the red onion in a bit of olive oil until translucent before adding it to the salad. This will mellow the sharpness of the onion and add a subtle sweetness to the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a similar texture and a high smoke point, making it a great alternative for cooking.

• red onion - Substitute with shallots: Shallots have a milder flavor and can provide a similar texture and taste to red onions.

• fresh parsley - Substitute with fresh cilantro: Fresh cilantro can add a different but complementary flavor profile to the salad.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with a slightly different texture.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can provide a comparable tangy taste.

• vegetable broth - Substitute with mushroom broth: Mushroom broth can add a deeper umami flavor to the salad.

• yukon gold potatoes - Substitute with red potatoes: Red potatoes are also waxy and hold their shape well when cooked, making them a good alternative.

• Allow the potato salad to cool to room temperature before storing. This helps maintain the texture and flavor of the potatoes and prevents condensation from making the salad soggy.

• Transfer the potato salad to an airtight container. Ensure the container is clean and dry to avoid any contamination.

• Store the container in the refrigerator. The potato salad will keep well for up to 3-4 days. For the best flavor, consume within the first 2 days.

• If you wish to freeze the potato salad, it’s best to do so without the fresh parsley. Fresh herbs can become mushy when frozen and thawed. Add the parsley just before serving.

• To freeze, place the potato salad in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date of freezing. This helps you keep track of how long the potato salad has been stored.

• When ready to use, thaw the potato salad in the refrigerator overnight. Avoid thawing at room temperature to maintain food safety.

• Once thawed, give the potato salad a good stir. You may need to adjust the seasoning with a bit more salt, pepper, or apple cider vinegar to refresh the flavors.

• Garnish with freshly chopped parsley before serving to add a burst of color and freshness.

• Stovetop Method:

  1. Place the leftover potato salad in a non-stick skillet.
  2. Add a splash of vegetable broth to keep it moist.
  3. Heat over medium-low heat, stirring occasionally, until warmed through.

• Microwave Method:

  1. Transfer the potato salad to a microwave-safe dish.
  2. Cover with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent.
  3. Heat on medium power for 1-2 minutes, stirring halfway through. Add a splash of vegetable broth if it seems dry.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the potato salad evenly in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, or until heated through. Stir halfway through for even heating.

• Steaming Method:

  1. Place the potato salad in a heatproof bowl that fits into your steamer basket.
  2. Add water to the steamer pot and bring to a gentle boil.
  3. Place the bowl in the steamer basket, cover, and steam for about 5-7 minutes, or until warmed through.

• Large pot: Used to boil the potatoes until they are tender.

• Mixing bowl: Used to whisk together the vegetable broth, apple cider vinegar, dijon mustard, and olive oil, and to combine all ingredients.

• Whisk: Used to mix the vegetable broth, apple cider vinegar, dijon mustard, and olive oil together.

• Knife: Used to finely chop the red onion and to peel and slice the potatoes.

• Cutting board: Provides a surface to chop the red onion and peel and slice the potatoes.

• Colander: Used to drain the boiled potatoes.

• Measuring cups: Used to measure the vegetable broth and apple cider vinegar.

• Measuring spoons: Used to measure the dijon mustard and olive oil.

• Serving spoon: Used to toss the potatoes and red onion with the dressing and to serve the salad.

• Peeler: Used to peel the potatoes after they have cooled slightly.

• Salad bowl: Used to serve the finished potato salad.

Pre-boil the potatoes: Boil the potatoes in advance and store them in the fridge. This way, you can skip the boiling step when you’re ready to make the salad.

Use pre-chopped onions: Save time by using pre-chopped red onions available at most grocery stores.

Mix the dressing ahead: Whisk together the vegetable broth, apple cider vinegar, dijon mustard, and olive oil ahead of time and store it in the fridge.

No peeling needed: If you prefer, leave the skins on the potatoes for a more rustic look and to save peeling time.