Warm German Potato Salad

Learn how to make this warm German potato salad recipe and you’ll NEVER want potato salad any other way. Made with no mayonnaise, it comes together in just 15 minutes! Watch the video below to see how I make it in my kitchen.

Course Appetizer

Cuisine German

Prep Time 15

Total Time 15

Servings servings

Calories 128kcal

Author Arman Liew

Ingredients

2 pounds potatoes starchy potatoes * See notes
1/2 small red onion finely chopped
2 tablespoons mustard
1/4 cup white vinegar
2 tablespoons olive oil
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 small cucumber thinly sliced

Instructions

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, around 10 minutes. 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.

Video

Notes

TO STORE: Store leftovers in an airtight container in the fridge for up to five days.

TO REHEAT: Let the potato salad come to room temperature for 20 minutes, then eat at room temperature or microwave for 1-2 minutes.

Recipe variations

Make it creamier. If you’re a diehard creamy potato salad person, fold in a little mayo or sour cream.

Swap the cucumber with pickles. For extra crunch and a more tangy flavor, use dill pickles instead of fresh cucumbers.

Add bacon. I prefer this authentic recipe, but I know many others call for chopped bacon. If you go this route, do yourself a favor and whisk in the bacon grease that’s left in the pan. It essentially makes a warm bacon vinaigrette.

Experiment with different veggies, like celery, shredded carrots, or shallots.

Garnish the potato salad with fresh herbs like fresh parsley or chives.

Nutrition