Warm German Potato Salad is a flavorful and tangy dish that combines tender potatoes with a warm, savory dressing. Unlike creamy potato salads, this version uses a vinaigrette made with apple cider vinegar, sautéed onions, and a touch of mustard for bold, balanced flavors. It’s perfect for any occasion, from summer barbecues to cozy winter dinners. If you’re looking for a potato salad that’s light yet satisfying, you’ve come to the right place. The warm dressing infuses the potatoes with a delicious tang, making this dish a standout on any table.

Necessary Kitchen Equipment

Large pot for boiling potatoes
Large skillet for preparing the dressing
Knife and cutting board
Mixing spoon
Serving bowl

Overview of Ingredients

Potatoes – Waxy potatoes like Yukon Gold or red potatoes hold their shape well after cooking.
Onion – Adds a sweet, mild flavor when sautéed.
Apple Cider Vinegar – Provides the tangy base for the dressing.
Dijon Mustard – Offers a sharp, zesty note.
Sugar – Balances the acidity with a touch of sweetness.
Vegetable Broth – Keeps the salad moist and enhances flavor.
Fresh Parsley – Adds a pop of color and freshness.

Step-by-Step Instructions

Cook the Potatoes
Place 2 pounds of Yukon Gold or red potatoes in a large pot. Cover with water, add a pinch of salt, and bring to a boil. Cook for 15-20 minutes or until fork-tender. Drain the potatoes, let them cool slightly, and slice into thick rounds.

Prepare the Dressing
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add 1 finely chopped onion and sauté until soft and translucent, about 5 minutes. Stir in 1/4 cup apple cider vinegar, 2 teaspoons Dijon mustard, 2 teaspoons sugar, and 1/4 cup vegetable broth. Let the mixture simmer for 2-3 minutes to meld the flavors.

Combine the Salad
Add the sliced potatoes to the skillet and gently toss to coat them in the warm dressing. Cook for another 2-3 minutes, allowing the potatoes to absorb the flavors.

Garnish and Serve
Transfer the salad to a serving bowl and sprinkle with freshly chopped parsley. Serve warm.

Recipe Tips

Choose the Right Potatoes: Waxy potatoes hold their shape best and soak up the dressing beautifully.
Serve Warm: This salad tastes best when served warm to highlight the tangy dressing.
Add Texture: For extra crunch, toss in steamed green beans or toasted nuts.
Flavor Boost: A sprinkle of smoked paprika or a dash of lemon juice can elevate the dish.

What to Serve with Warm German Potato Salad

This salad pairs wonderfully with roasted vegetables, grilled chicken, or fish. It’s also an excellent side dish for vegetarian main courses like stuffed peppers or lentil loaf.

Frequently Asked Questions

Can I make this ahead of time?
Yes, you can prepare it in advance. Reheat gently on the stovetop before serving to enjoy it warm.

What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to serve warm.

Can I use other types of mustard?
Yes, whole grain mustard or yellow mustard can be used, though they may slightly alter the flavor profile.

Ingredients

2 pounds Yukon Gold or red potatoes
1 medium onion, finely chopped
1/4 cup apple cider vinegar
2 teaspoons Dijon mustard
2 teaspoons sugar
1/4 cup vegetable broth
2 tablespoons vegetable oil
Fresh parsley, chopped, for garnish
Salt and pepper to taste

Instructions

Place potatoes in a pot, cover with water, and bring to a boil. Cook until fork-tender, drain, and slice into thick rounds.
In a skillet, heat oil and sauté onions until soft and translucent. Add vinegar, mustard, sugar, and broth, stirring to combine. Let simmer for 2-3 minutes.
Add sliced potatoes to the skillet and toss gently to coat in the dressing. Cook for another 2-3 minutes to allow the flavors to meld.
Transfer to a serving bowl, garnish with parsley, and serve warm.

Enjoy this delicious and tangy Warm German Potato Salad, a comforting classic that’s sure to impress!