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Easy German Potato Salad

A creamy and tangy potato salad traditionally served warm, perfect for barbecues and gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: German
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds small red potatoes Best for this salad as they hold their shape.
  • 1 cup sour cream Creamy base for the dressing.
  • ¼ cup apple cider vinegar Adds tanginess to the dressing.
  • 2 tablespoons Dijon mustard For flavor enhancement.
  • 1 small red onion, finely chopped Adds crunch and flavor.
  • 3 tablespoons fresh dill, chopped Herb to elevate the dish.
  • to taste Salt and pepper For seasoning to taste.

Method
 

Preparation
  1. Rinse and scrub the red potatoes to remove any dirt. Cut them into halves or quarters depending on their size.
  2. In a large pot, add the potatoes and cover them with water. Bring to a boil, adding a pinch of salt. Boil for about 15-20 minutes or until they are fork-tender.
  3. While the potatoes are cooking, combine sour cream, apple cider vinegar, Dijon mustard, salt, and pepper in a large mixing bowl. Whisk until smooth.
  4. Drain the potatoes and let them cool for about 10 minutes. While still warm, add them to the dressing bowl along with the chopped onion and fresh dill. Toss gently to combine.
  5. Cover the bowl and refrigerate for 30 minutes before serving to allow the flavors to meld beautifully.

Notes

For best flavor, enjoy served cold. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The dressing can also be frozen for future use.