This German potato salad is a warm salad in a creamy mustard-based sauce. The hint of vinegary flavor and the crunch from the fresh cucumbers gives it an authentic flavor!
Whenever we make salads, they are anything but boring.
The salads we eat have to be full of textures, loaded with flavor, and not your standard green leaves. Our favorites include a Green goddess salad, a cauliflower potato salad, and this warm german potato salad.
What is the difference between American and German potato salad?
The dressing is the main difference between these two potato salads. German potato salad is served with a vinegar-based dressing while its American counterpart comes tossed in a creamy mayonnaise-based dressing.
Another difference is that German salad is typically served warm while American potato salad is eaten cold.
Why this recipe works
- Simple and easy. This recipe calls for the simplest ingredients. You probably have all ingredients at home at all times. The preparation is easy too. All you have to do is to boil the potatoes and toss them with the dressing.
- Creamy. While this recipe doesn’t use any mayonnaise, the salad turns out creamy and delicious due to the mustard-based dressing.
- Versatile. Not only can you serve this potato salad warm or cold but you can also serve it with a variety of main dishes. German potato salad is an amazing side dish for chicken, steak, hamburgers, and sausage.
What I love about this recipe is just how authentic it tastes! Having spent months living in Munich, whenever I feel homesick, I make a big batch of this salad and pair it with some chicken schnitzel!
As mentioned earlier, this recipe calls for very basic ingredients and pantry staples. Here is what you’ll need:
- Potatoes. Use waxy potatoes for potato salad as starchy potatoes crumble and fall apart easily. Some of the best potato varieties you can use include Yukon Gold, fingerling, yellow, and red potatoes.
- Onion. Finely chopped. Use red onion for a milder flavor.
- Cucumber. Sliced cucumber adds freshness and some crunch to this potato salad.
- Vinegar. White and white wine vinegar works best for this recipe.
- Mustard. You can use brown, stone-ground, or Dijon mustard.
- Olive oil. For the dressing.
- Sugar. To balance out the acidity of the vinegar.
- Salt and pepper. To taste.
How to make a hot German potato salad
This recipe is quick and simple to make and requires very little hands-on time. Ready to make some potato salad?
Step 1- Cook the potatoes
Wash the potatoes and put them in a pot filled with cold water. Add ½ teaspoon of salt and bring to a boil. Cook the potatoes on medium heat until they are fork-tender. Drain and set aside.
Step 2- Prepare the dressing
While the potatoes cook, whisk together the olive oil, mustard, white vinegar, sugar, and finely chopped red onion. Add salt and pepper to taste.
Step 3- Mix and serve
Peel the potatoes and cut them into cubes.
Toss with the dressing making sure the potatoes are well-coated. Add in the sliced cucumbers and serve immediately while the salad is warm.
While this is an authentic German recipe, you can easily jazz it up or change up the ingredients for some fun new flavors! Here are some ideas:
- Add bacon. If you are not vegan, then adding fried bacon to this potato salad is one of the best ways to spice it up. Simply fry a few slices of bacon and crumble them into the potato salad. Bacon chunks will add a savory flavor and some crunch to this creamy potato salad.
- Make it creamier with mayo or sour cream. If you prefer having your potato salad drenched in a creamy mayonnaise sauce, go ahead and use some mayo. Sour cream will work too if you need a healthier mayonnaise substitute with a similar texture and flavor.
- Swap cucumbers with dill pickles. Dill pickles will add some crunch to the salad while also enhancing its vinegary flavor.
- Cut the carbs. Like my low carb potato salad, you can swap out the potatoes for rutabaga or swedes.
- To store: Store leftover potato salad in an airtight container in the fridge. Properly stored potato salad lasts up to 5 days.
- To reheat: You can eat German potato cold. Simply remove it from the fridge and allow the salad to come to room temperature for 30 minutes. If you like this salad warm, reheat it in the microwave for 1 to 2 minutes.
More salad recipes to try
Frequently asked questions
You may or may not add hard-boiled eggs to German potato salad. Adding eggs to this salad is a good way to enrich it with protein. Skipping the eggs makes this salad good for vegans.
Yes, you can serve potato salad cold. Remove potato salad from the fridge and allow it to come to room temperature before serving it.
You should avoid eating potato salad that has been stored in the fridge for over 5 days. Eating a week-old potato salad may result in food poisoning.
Hot German Potato Salad
- Add the potatoes to a large pot and fill it with cold water. Add 1/2 teaspoon and bring to a boil. Let everything boil until the potatoes are fork-tender. Drain and set aside.
- In a bowl, whisk together the red onion, mustard, white vinegar, olive oil, and sugar, then the salt and pepper.
- Peel the still-warm potatoes and slice them into cubes. Toss through the dressing, ensuring all the potatoes are well coated in it. Add the cucumbers and serve immediately.
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