Everyday Kitchen

German/Central European · Salads

German Potato Salad

Draft recipe — not kitchen-tested
VegMedium

Diet: Veg · Vegan

German Potato Salad is a German/Central European dish. Warm potato slices absorb the broth dressing.

Prep
20 min
Cook
25 min
Rest, soak, marinate or chill
20 min
Total
65 min
Servings
6
Difficulty
Medium
Cuisine
German/Central European
Course
Salads

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of German Potato Salad. The photograph includes additional vegetables beyond the onion and chives in this draft.
The photograph includes additional vegetables beyond the onion and chives in this draft. Representative photograph of German Potato Salad. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Potatoes

Dressing

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Boil · About 25 min

  1. Cook 1000 g waxy potatoes, 1800 ml water, ¾ tsp salt until tender, 20–25 minutes. Drain, peel while warm and slice.

    Check: Look for this result: tender, 20–25 minutes.

Dress · About 3 min

  1. Simmer onion and stock from 150 g onion, finely chopped, 200 ml vegetable stock, 50 ml white wine vinegar, 40 ml neutral oil, 20 g mustard, 10 g sugar 3 minutes; whisk in remaining dressing and pour over warm potatoes.

Rest · About 20 min

  1. Stand 20 minutes, fold gently and add 25 g chives.

Tips

  • Warm potato slices absorb the broth dressing.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use cider vinegar instead of wine vinegar.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Mix the dressing one day ahead and refrigerate it in a covered jar. Keep the prepared vegetables separate; combine German Potato Salad close to serving so the texture stays fresh.

FAQ

What matters most when making German Potato Salad?

Warm potato slices absorb the broth dressing.

What can I substitute in German Potato Salad?

Use cider vinegar instead of wine vinegar.

Can I prepare German Potato Salad ahead?

Mix the dressing one day ahead and refrigerate it in a covered jar. Keep the prepared vegetables separate; combine German Potato Salad close to serving so the texture stays fresh.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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