German Potato Salad
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Skip the mayo! Creamy potatoes, pickled red onions, and a zingy vinaigrette make this German potato salad a summer standout.
I am a big fan of German-style potato salads, which are quite different from the American potato salad what we’re used to here in the States. German potato salads swap the usual mayo dressing for a zingy vinaigrette, making them lighter, brighter, yet still super filling. This particular recipe, inspired by David Hagedorn’s version in the Washington Post, is a keeper. Not only does it make a big batch, but it also seems to get tastier as it sitsāa total win for potlucks or picnics.
The salad is made with new potatoes, which keep their shape and have a delightful creaminess to them. Plus, a bonus: no peeling required. The recipe calls for a whole raw red onion, which might seem like a lot. However, once those onions are slightly pickled in the vinaigrette, they lose their bite and turn tangy-sweet. They are honestly the best part of the salad, and that’s coming from a long-time raw onion-phobe.
Table of Contents
“This is crave-worthy! The short ingredient list had me wondering, but itās a home run!”
What You’ll Need To Make German Potato Salad
- Baby Gold or Red Bliss Potatoes: Tender, waxy potatoes that provide a creamy texture and hold their shape well. Feel free to use a mix of red and gold if you’d like the color contrast.
- Vegetable Oil: Adds richness to the vinaigrette, ensuring the salad is flavorful without relying on mayo.
- Rice Vinegar: Provides acidity and tanginess to the vinaigrette, balancing the richness of the potatoes and oil.
- Sugar: Adds a touch of sweetness to complement the tangy vinegar and enhance the overall flavor profile.
- Smoked Paprika: Infuses a smoky depth of flavor to the salad.
- Red Onion: Adds a sharp, tangy bite and vibrant color, while the pickling process mellows its flavor.
- Parsley: Adds freshness and brightness to the salad.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
To begin, place the potatoes in a large saucepan and fill the pan with enough cold water so that it covers the potatoes by about 1 inch. Add one tablespoon salt and bring to a boil over high heat. Cook until the potatoes are just tender when pierced with a knife, 10 to 15 minutes.
Meanwhile, in a large bowl, combine the oil, rice vinegar, sugar, remaining tablespoon salt (I know that sounds like a lot; feel free to add less and season to taste at the end but keep in mind that potatoes require a lot of salt), pepper, smoked paprika, red onion and parsley.
Stir to combine. Set aside, stirring occasionally and allowing the onions to marinate and pickle in the dressing while the potatoes cook.
Drain the potatoes in a colander. While they are still hot, cut them bite-size into halves, thirds, or quarters, depending on the size, and place in the bowl with the dressing.
Using a large rubber spatula, toss the potatoes with the dressing, being careful not to break up the potatoes too much. Cool to room temperature, stirring occasionally until the potatoes soak up all the vinaigrette.
Cover and refrigerate at least 4 hours or overnight. Before serving, stir well and taste to adjust seasoning, if necessary. Transfer to a serving bowl and sprinkle with more smoked paprika and parsley.
Frequently Asked Questions
Absolutely! It keeps nicely for up to 3 days stored in the fridge. Just be sure to give it a gentle toss before serving to redistribute the dressing.
Sure, Iād recommend 3 to 4 slices, crumbled. See my instructions for how to cook bacon in the oven to make easy work of it!
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German Potato Salad
Skip the mayo! Creamy potatoes, pickled red onions, and a zingy vinaigrette make this German potato salad a summer standout.
Ingredients
- 3½ pounds baby gold or red bliss potatoes
- 2 tablespoons salt, divided
- ⅔ cup vegetable oil
- ¼ cup + 2 tablespoons unseasoned rice vinegar
- 1 tablespoon sugar
- 1 teaspoon smoked paprika, plus more for serving
- 1 teaspoon freshly ground black pepper
- 1 medium red onion, halved and very thinly sliced
- ½ cup chopped parsley, plus more for serving
Instructions
- Place the potatoes in a large saucepan and fill the pan with enough cold water so that it covers the potatoes by about 1 inch. Add one tablespoon of salt and bring to a boil over high heat. Continue cooking until the potatoes are just tender when pierced with a knife, 10 to 15 minutes.
- Meanwhile, in a large bowl, combine the oil, rice vinegar, sugar, remaining tablespoon salt (I know that sounds like a lot; feel free to add less and season to taste at the end but keep in mind that potatoes require a lot of salt), pepper, smoked paprika, red onion and parsley. Stir to combine. Set aside, stirring occasionally and allowing the onions to marinate and pickle in the dressing while the potatoes cook.
- Drain the potatoes in a colander. While they are still hot (as hot as you can handle), cut them bite-size into halves, thirds, or quarters, depending on the size, and place in the bowl with the dressing. Using a large rubber spatula, toss the potatoes with the dressing, being careful not to break up the potatoes too much. Cool to room temperature, stirring occasionally until the potatoes soak up all the vinaigrette. Cover and refrigerate at least 4 hours or overnight. When ready to serve, bring the potato salad to a cool room temperature. Stir well, then taste and adjust seasoning with more salt, pepper, or sugar, if necessary. Transfer to a serving bowl and sprinkle with smoked paprika and parsley.
- Potato salad should be left out for no more than two hours (or one hour if the temperature is above 90 degrees). Leftovers should be promptly refrigerated.
- Make Ahead: This potato salad can be made and stored in a covered container in the refrigerator up to 3 days ahead of time.
Nutrition Information
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- Serving size: 1 cup
- Calories: 355
- Fat: 21 g
- Saturated fat: 1 g
- Carbohydrates: 38 g
- Sugar: 4 g
- Fiber: 5 g
- Protein: 4 g
- Sodium: 591 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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Hi I am at the cottage, far from the grocery store…. would white onions work instead of red? I am guessing that I feel the same way about raw onions as you… go cautiously! Looks really good. Thx.
Sure, I think white onions would work. Please LMK how it turns out!
I lived in Germany for three years and this I can tell you: If there is not pork in one form or another in the recipĆ©, it’s not German potato salad.
I am German (from Munich, Bavaria) and both versions, with or without bacon, are a traditional German dish but Iād say potato salad without bacon is more common than with bacon!
Thank you for the recipe š
Hi Jenn. Can you use canola oil instead of vegetable oil?
Sure!
Jenn,
When your recipes call for salt are you using table , kosher or sea salt? Your my favorite go-to chef! Iāve tried many of your recipes all of which are scrumptious! Thank you!!!
Hi Donna, I typically use sea salt. If I use kosher salt in a recipe, I will always specify. Hope that helps and glad you’re enjoying the recipes!
Can’t wait to try this!! I’m cooking for a group of 15 this weekend and want to make this. I’m assuming it would double well but wondering if you agree…any tips or suggestions?
Yep – should be no problem to double. Hope you enjoy it, Kim. š
I’d like to know about the high oleic oil? How healthy is this type of oil? Thanks
Hi Jesus, I wasn’t familiar with high oleic oils so I looked it up. I think you’ll find this article helpful.
Thanks for sharing this article, I enjoyed reading it! I’ve been wondering since I started following your blog why you don’t use avocado oil instead of canola or vegetable oil when you want a more neutral flavor in a recipe…I’ve always used it with great results and it seems like it’s much better for you!
Did you try it with another oil?
Please could you make sure that the recipe has also metric measurements please. Cups are an unknown measurement in my house. Would be so grateful.
Hi Liz, All of my recipes have metric measurements. If you look in the right hand corner of the recipe, you’ll see a button that allows you to toggle between metric and cup measures. Hope that helps!
Why the need to add so much sugar where the original recipe doesn’t call for any?
Hi Norma, The original recipe calls for seasoned rice vinegar, which is sweetened. I use unseasoned, so it’s necessary to add sugar. Hope that clarifies!
Jenn, this is close to a real German Potato salad. Growing up in a German community, and in a German family my Mom always added some crumbled up bacon. Kicks it up to the next level. This is best served warm. Excellent with grilled sauasges.
I agree, George – it would be excellent with bacon! We had it the other night with grilled sausages and it was a delicious meal.
Which herbs could be substituted for parsley if my family doesn’t like parsley?
Hi Grace, I think cilantro or dill would both be good.
Dill, but never cilantro in a German recipƩ.
That’s true…but I think cilantro would taste good here, even though it’s not traditional. š
It was excellent with cilantro. Thank you, Jen!
Chive is a very popular herb for potato salad in Germany.