Easy German Potato Salad
A Flavor-Packed, Kid-Friendly Side Dish that is easy to prepare and versatile, perfect for any occasion.
Servings: 4 servings
Equipment
- Large Pot
- Mixing Bowl
- Colander
Ingredients
Potatoes
- 2 pounds medium-sized waxy potatoes (Yukon Gold or red) These varieties hold their shape well after boiling.
Dressing Ingredients
- 1 cup vegetable broth Adds depth and richness to the dressing.
- 0.5 cup finely diced red onion Contributes a sharp, sweet flavor.
- 4 green onions, sliced thinly Adds a fresh, mild onion taste.
- 0.25 cup apple cider vinegar Brings a tangy brightness.
- 2 tablespoons Dijon mustard Adds subtle spiciness and depth.
- 0.33 cup extra virgin olive oil Creates a silky dressing.
- to taste salt and pepper For seasoning.
- 2 tablespoons chopped fresh parsley or dill Adds fresh flavor and color.
Instructions
- Start by washing and peeling the potatoes. Cut them into evenly sized cubes, about one inch for even cooking.
- Place the cubed potatoes in a large pot and cover them with cold, salted water. Bring to a boil and then simmer for about 15-20 minutes until fork-tender.
- While the potatoes are cooking, prepare the dressing by combining vegetable broth, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper in a medium bowl. Whisk until well combined.
- Once the potatoes are cooked, drain them and let them cool for a few minutes.
- In a large mixing bowl, combine the warm potatoes with the diced red onion, green onions, and fresh herbs. Add the dressing and gently toss.
- Let the salad sit for at least 30 minutes at room temperature to allow the flavors to develop.
- Before serving, taste and adjust seasoning with salt and pepper if needed. Serve warm or chilled.
Notes
This salad can be made ahead of time and is gluten-free. Store leftovers in an airtight container in the refrigerator for up to three days.