Name: German Potato Salad Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 55 min
Cuisine: German
Ingredients: 2 pounds White (New) or Yukon gold potatoes; 1/2 cup White onion finely diced (green onions could also be used); 3/4 teaspoon Salt; 1/4 teaspoon Pepper; 3 tablespoons Apple Cider Vinegar; 1/4 cup Vegetable oil; 1 tablespoon Minced chives optional, for garnish

Jump to Recipe· 4.9 from 4 reviews

If you’re craving a comforting side that feels like a warm hug, you absolutely have to try this German Potato Salad Recipe. It’s one of those classic dishes that’s tangy, slightly sweet, and melts in your mouth — but without the heaviness of mayo-based potato salads. I promise, once you make it my way, you’ll be hooked for family dinners, cookouts, or whenever you want a little taste of Germany at your table.

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Why This Recipe Works

Simple & Authentic: This recipe keeps it real with just a handful of ingredients for that true German potato salad flavor.
Balanced Flavors: The apple cider vinegar introduces the perfect tang that cuts through the richness.
Easy Prep: Boiling potatoes whole means minimal mess and perfect tenderness every time.
Versatile Serving: It’s great warm or cold, making it perfect for meal prep or last-minute gatherings.

German Potato Salad, authentic German potato salad, tangy potato salad, German side dish recipes, easy German potato salad - A close-up view of a white plate filled with thin yellow potato slices layered evenly across the plate, topped with small bits of white onion and tiny green herb pieces scattered lightly on top. A black spoon lifts a scoop of the potato and onion mix from the plate, showing the soft and slightly shiny texture of the potato slices. The background is a white marbled surface, and some of the green herbs are also scattered on it. The overall colors are soft yellow, white, and light green, creating a fresh, simple look photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays its part beautifully — the potatoes bring a creamy base, tangy vinegar adds brightness, and the little onion bites up the texture. It’s a simple list, but combined, you get a classic that never disappoints. When shopping, pick fresh Yukon gold or new potatoes with firm skin for the best texture.

German Potato Salad, authentic German potato salad, tangy potato salad, German side dish recipes, easy German potato salad - Flat lay of fresh whole Yukon gold potatoes with smooth golden skins, a small white ceramic bowl filled with finely diced white onions, another small white bowl containing clear apple cider vinegar, a small white bowl of light golden vegetable oil, a few bright green sprigs of minced chives arranged neatly, and two whole uncracked brown eggs placed symmetrically, all ingredients displayed on simple white ceramic dishes, perfectly balanced and symmetrical arrangement, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White (New) or Yukon gold potatoes: These have a creamy texture that holds up well when boiled and sliced.
White onion: Finely diced for just the right sharpness without overpowering the salad.
Salt: Essential to bring out all the natural flavors.
Pepper: Adds a gentle warmth that complements the vinegar tang.
Apple Cider Vinegar: The star flavor providing the authentic tangy punch you want in German potato salad.
Vegetable oil: Smoothens and balances the acidity for a silky finish.
Minced chives (optional): Adds freshness and a mild oniony bite as a garnish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this German Potato Salad Recipe is so easy to customize. Depending on the season or who I’m cooking for, I switch it up a bit—sometimes adding a little smoky bacon, other times swapping in green onions for a milder bite. Don’t be afraid to make this your own!

Variation: Adding cooked, crisp bacon bits has been a game-changer for me; it gives a smoky depth that everyone raves about.
Vinegar swap: I occasionally try white wine vinegar for a slightly different tang that’s a bit softer but still delicious.
Herbs: Fresh parsley or dill work nicely if you’re out of chives, giving bright pops of herbal freshness.
Oil choices: Sometimes, I use a light olive oil for extra flavor, but vegetable oil keeps it neutral and classic.

Step-by-Step: How I Make German Potato Salad Recipe

Step 1: Boil the Potatoes Just Right

Start by boiling your whole, unpeeled potatoes for around 25 minutes. The key is to test with a fork or knife after 20 minutes—when it slides in easily, they’re perfectly tender. Overcooking makes them mushy, and undercooking leaves them hard, so keep an eye on them. Once done, drain the water and arrange the potatoes in a single layer to cool just enough so you can handle them without burning your fingers.

Step 2: Peel and Slice Thinly

I find peeling is easiest with a thin paring knife—it lets me slide under the skin gently without wasting any potato. If you’re prepping ahead, you can refrigerate the boiled potatoes overnight and peel them the next day; it actually makes handling easier and gives the flavors time to develop. Once peeled, slice the potatoes into very thin discs—about a quarter inch or less—so they soak up the dressing brilliantly.

Step 3: Mix the Seasonings with Care

Place the sliced potatoes in a medium bowl. Sprinkle salt and pepper over them first and gently toss to distribute. Then add diced onions and pour in the apple cider vinegar, stirring carefully so the potatoes absorb the tang evenly. Finish by drizzling vegetable oil and doing a final gentle toss. Always taste here! This is your chance to adjust salt, pepper or vinegar if needed. Finish with a sprinkle of minced chives if you like a fresh pop of color and flavor.

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Pro Tips for Making German Potato Salad Recipe

Potato Choice Matters: Yukon gold potatoes have the perfect balance of creaminess and firmness for this salad.
Don’t Rinse After Boiling: Keep the starches on so the dressing sticks better.
Thin Slices Are Key: Thinly sliced potatoes soak up flavor better and give you that classic texture.
Adjust Vinegar Amount: Vinegar strength varies by brand; start with less and add more after tasting.

How to Serve German Potato Salad Recipe

German Potato Salad, authentic German potato salad, tangy potato salad, German side dish recipes, easy German potato salad - The image shows three white bowls filled with sliced yellow potatoes mixed with small pieces of white onion and light green chopped herbs, placed on a white marbled surface. A white plate on the top right holds more potatoes with some onion on a black spoon resting on the plate. A small white bowl filled with fresh green chopped herbs sits near the bottom center, and a white cloth with orange stripes is on the lower right side. The overall scene is clean and bright with a focus on the soft textures and colors of the potato dish photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always add a sprinkle of fresh minced chives on top—it brightens the flavors and gives a lovely pop of color. Sometimes I’ll toss on a little freshly cracked black pepper or even some crispy bacon crumbles if I’m feeling indulgent. It’s small touches like these that take it from everyday to special.

Side Dishes

This German Potato Salad Recipe pairs famously well with grilled bratwurst, roasted meats, or even alongside a crisp green salad. For weeknight dinners, I love serving it with roasted chicken and steamed veggies — it rounds out the plate perfectly and keeps things cozy.

Creative Ways to Present

For a festive occasion, I’ve served this salad in small mason jars to guests, layering chives and bacon on top to make pretty, personal servings. Another fun idea is to scoop it into hollowed-out mini bell peppers for a colorful twist that’s perfect for parties or potlucks.

Make Ahead and Storage

Storing Leftovers

Leftover German Potato Salad keeps beautifully in an airtight container in the fridge for 2-3 days. I usually store the potatoes boiled but unpeeled if prepping ahead of time, then peel and season just before serving to keep flavors fresh. Once dressed, the salad is best eaten within a day or two so the texture stays just right.

Freezing

I don’t recommend freezing this salad because potatoes and vinegar-based dressings can get watery or grainy after thawing. It’s best enjoyed fresh or refrigerated for short-term storage.

Reheating

If you prefer warm German potato salad, reheat gently in a skillet over low heat just until warmed through—avoid the microwave if you can, because it tends to make the potatoes mushy. You can also serve it cold straight from the fridge for a refreshing twist.

FAQs

Can I use red potatoes instead of Yukon gold for this German Potato Salad Recipe?

Absolutely! Red potatoes can work, but they tend to have a waxier texture and hold their shape more, which might make your salad less creamy. Yukon golds or new potatoes are traditionally preferred because they soften nicely when boiled and absorb the dressing well.
Can this German Potato Salad Recipe be made vegan?

Definitely! The recipe as it stands is vegan-friendly since it uses vegetable oil and no animal products. Just skip any optional bacon garnishes and use vegetable oil instead of bacon grease or butter for the dressing.
How long can I prep the potatoes in advance?

You can boil and refrigerate the potatoes (unpeeled) up to a day before making the salad. Peel and slice just before mixing with the dressing to maintain the best texture and freshness.
Can I substitute apple cider vinegar with something else?

Yes, white wine vinegar or even rice vinegar can be used, but apple cider vinegar offers the classic tangy sweetness that characterizes German potato salad. Adjust quantities to taste, as some vinegars are more potent.

Final Thoughts

This German Potato Salad Recipe holds a special place in my kitchen because it’s so simple yet bursting with that comforting, bright flavor I always crave. It’s a recipe that’s welcomed at every gathering, and honestly, it’s saved me on many busy nights when I want something quick but satisfying. I hope when you try it, you find it as delightful and easy as I do, and that it becomes a staple in your rotation too—trust me, your family and friends will thank you!