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’m a big fan of German-style potato salads, which are quite different from American potato salad. German potato salads swap the usual mayo dressing for a zingy vinaigrette, making them lighter and brighter. Inspired by David Hagedorn’s recipe in The Washington Post, this version makes a generous batch and somehow gets even better as it sits—a total win for potlucks or picnics.
The salad starts with new potatoes, which hold their shape and have a nice creamy texture (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 and sweet. They are honestly the best part of the salad, and that’s coming from a long-time raw onion-phobe. For a variation, try adding 3 to 4 slices of crumbled bacon.
“This is crave-worthy! The short ingredient list had me wondering, but it’s 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, rice vinegar & sugar: These form the vinaigrette—rich and tangy with just a touch of sweetness to balance the potatoes. It’s flavorful without relying on mayo.
- Smoked paprika: Infuses a smoky depth of flavor that complements the bright vinaigrette and creamy potatoes.
- Red onion: Adds a sharp, tangy bite and vibrant color. The pickling process mellows its flavor so it doesn’t overpower the salad.
- Parsley: Adds freshness and brightness to the finished dish.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Cook the potatoes. 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.
Step 2: Combine the dressing ingredients and add-ins. 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.
Step 3: Let the onion quick-pickle. Stir to combine and set aside, stirring occasionally and allowing the onions to marinate and pickle in the dressing while the potatoes cook.
Step 4: Cut the potatoes. 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.
Step 5: Toss it all together. Gently toss the potatoes with the dressing using a large rubber spatula—try not to mash them up too much. Let them cool to room temp, giving them an occasional stir so they soak up all the vinaigrette. Cover and refrigerate for at least 4 hours, or overnight if you’ve got the time. Before serving, give everything a good stir and taste to see if it needs a little more salt or vinegar. Transfer to a serving bowl and sprinkle with a bit more smoked paprika and parsley. The salad will keep nicely for up to 3 days in the fridge.
More salad Recipes You May Like
German Potato Salad
Switch up the usual potato salad for something brighter and punchier—this German potato salad is perfect for picnics, potlucks, and making ahead.
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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Just made this to serve tomorrow for Mother’s Day. I followed the recipe and added fresh dill and parsley, shaved the red onion on a mandolin. I just tasted it warm and it is the best potato salad I’ve ever had so I know it will only get better when the flavors meld.
Like Jenn said – it is ridiculously good.
It has that smoky flavor that is reminiscent of bacon but really doesn’t need it.
Another fool proof recipe from Jenn. As others have commented, I never try out a recipe first before I make it for company because I know it will be good if Jenn has made it.
So true what you said about Jenn’s recipes! You don’t have to “try” her recipes first before serving to company. Every one I have made has turned out “perfectly perfect!”
Tissa L
Hi Jenn,
I do not have any parsley or dill on hand. Are there any other herbs I might be able to substitute the parsley? Would replacing it with some green onions work? Thank you!
Cheers,
Patrick
Hi Patrick, You can use some green onion, but keep in mind that you’ll already have red onion in there. Some other alternatives are fresh, oregano, tarragon, or even celery greens. Hope that helps, and that you enjoy!
Can leftovers be frozen?
Hi Diane, Potatoes generally don’t freeze well so I wouldn’t recommend it — sorry!
This was really excellent. I did not miss the bacon or the mustard. I am making it for the third time in two weeks because my husband loves it so much!
Made it today. Excellent salad and a great side to go with my Lobster tonight.
After decades of bringing the same delicious egg and potato salad to family get togethers I now serve this amazing potato salad. The change was prompted by my daughter becoming vegan and the rest of us trying to be more plant based. I tried a few tofu/vegan mayo style potato salads first but nothing compares to this. In addition to being vegan, there is no worry about keeping it ice cold so it won’t spoil. Of course, it disappears so quickly spoiling is not an issue any way. Thanks for sharing another awesome recipe!
Hi Jenn,
I absolutely love all of your recipes! I want to make this recipe tomorrow but only have white onions on hand – would that work or should I get red onions?
Thank you!
Hi Diana, You can get away with white onions if that’s all you have in hand. Hope you enjoy!
I’m not a fan of German potato salad so hesitated about making this, but it’s 105 degrees in Texas and a mayo-based potato salad felt way too heavy. This was absolutely delicious! Made it the day before, refrigerated it overnight, then took it out an hour before serving to bring it to room temperature. A huge hit and I’ll definitely make this again! Usually, I don’t serve dishes to company that I haven’t previously tested on my own family, but I never hesitate with Jenn’s recipes as they never disappoint.
Hi Jenn! Would shallots or leeks be OK as a substitution for onions? I really hate onions, including scallions and green onions… but this recipe looks so yummy (and I’m such a fan of your recipes), that I’d really like to try it.
Thanks in advance for any onion alternatives you can suggest!
Sure, Ruth, I’d go with shallots. Hope you enjoy!
Thank you so much! And thanks again for your awesome recipes.
I loved the flavors, and the fact that it’s vegan is a plus! I adjusted a bit by adding more vinegar and a bit more sugar. But it was SO oily!! Any suggestions for cutting down the oil while keeping the recipe reasonably intact?
Hi Danielle, You can cut back on the oil with no issues. Glad you enjoyed!
So the potatoes peel themselves?
Hi Judy, You don’t need to peel the potatoes for the salad (it may look like they’re peeled in the picture, but they’re not).
So my father in law who is from Germany, puts Dijon mustard, vegetable oil, lemon juice, salt, pepper, sugar in his dressing, he also cooks his potatoes with a caraway seeds for the flavor. Then while cooling the cut potatoes, puts a little chicken bullion with water(broth), so the potatoes suck up more flavor. He then always adds capers, pickles, sweet white onion, and parsley. Sometimes he adds cooked bacon. It the best I’ve ever tasted.
I forgot also Japanese rice wine vinegar to the dressing, since it is mild in flavor.