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Hearty German Potato Salad

A warm, comforting salad featuring tender potatoes, zesty onions, and a tangy vinegar dressing, ideal for quick lunches or light dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Side Dish
Cuisine: German
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds small potatoes (Yukon Gold work best) Waxy potatoes hold their shape better.
  • 1 medium onion, diced
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard Ensure it's vegan if needed.
  • 1/3 cup olive oil
  • to taste Salt and pepper
  • optional Fresh parsley, chopped for garnish

Method
 

Preparation
  1. Boil the Potatoes: Place small potatoes in a large pot, cover with water, and add salt. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and cool slightly before cutting into halves or quarters.
  2. Prepare the Dressing: In a bowl, whisk together apple cider vinegar, Dijon mustard, olive oil, salt, and pepper until well combined.
  3. Combine Ingredients: Add diced onions to the dressing, then gently fold in the warm potatoes to allow them to absorb the vinaigrette.
  4. Serve: Garnish with chopped fresh parsley and serve warm or at room temperature.

Notes

For best flavor, let the salad rest for 15-30 minutes before serving. Store leftovers in an airtight container in the fridge for 3-4 days.