Easy German Potato Salad Recipe
This classic German Potato Salad, dressed with tangy vinegar and fresh herbs, is perfect served warm or at room temperature, making it ideal for any gathering.
Ingredients
- 2 lbs White (New) or Yukon Gold potatoes, scrubbed clean
- 1/2 cup White onion, finely diced (or green onions for a milder taste)
- 3/4 tsp Salt
- 1/4 tsp Black pepper, freshly ground
- 3 tbsp Apple cider vinegar
- 1/4 cup Vegetable oil (neutral oil like sunflower or canola works best)
- 1 tbsp Fresh chives, minced (optional, for garnish)
Instructions
- Boil the Potatoes: Place whole, unpeeled potatoes in a large pot and cover with cold water. Bring to a boil, then reduce the heat and simmer for 20 to 25 minutes, or until the potatoes are tender enough to be easily pierced with a fork. Drain and spread them out on a flat surface to cool slightly.
- Peel the Potatoes: Once cool enough to handle (but still warm), gently peel off the skins using a paring knife or your fingers. Tip: You can refrigerate them overnight and peel the next day if preparing ahead.
- Slice the Potatoes: Slice the peeled potatoes into very thin discs and place them in a medium-sized mixing bowl.
- Season: Immediately season with salt and freshly ground pepper. Toss gently to avoid breaking the slices.
- Add Onions and Vinegar: Add the finely chopped onions and drizzle the vinegar over the potatoes. Gently toss to combine.
- Add Oil: Drizzle the oil over the salad and stir again, carefully to keep the slices intact. Taste and adjust seasoning as needed.
- Garnish and Serve: Sprinkle with fresh minced chives, if using. To enjoy the best flavor, serve warm or allow it to reach room temperature.
