German Potato Salad
Tender potatoes tossed warm with mustard, parsley, and tangy dressing.
Preparation: 15 min · Cooking: 30 min · Total: 1 hr · 6 servings
Ingredients
- 900 g waxy potatoes
- 1 pc finely diced onion
- 2 tbsp mild mustard
- 3 tbsp apple cider vinegar
- 1 bunch chopped parsley
- 1 tsp salt — Start with half; add the rest to taste.
Instructions
Wash and measure the ingredients
Wash the 900 g waxy potatoes and parsley. Measure 2 tbsp mustard, 3 tbsp apple cider vinegar, and 1 tsp salt; set out the onion. Keep the potatoes whole and unpeeled for boiling.
Prepare the onion and parsley
Finely dice the onion and chop the parsley. Set a pot, colander, knife, cutting board, and mixing bowl nearby. Keep the chopped vegetables in a clean bowl until needed.
Boil the potatoes
Cover the whole, unpeeled potatoes with cold water in a pot. Bring to a boil, then simmer for about 22 minutes, checking early; a small knife should slide into the center without a hard core. Reserve 90 ml of the hot cooking water, drain, cool just until safe to handle, then peel and slice the potatoes while still warm.
A small knife reaches the center without meeting a hard core.
Boil potatoes: 1320 seconds
Mix the warm dressing
In the mixing bowl, whisk the 2 tbsp mustard, 3 tbsp apple cider vinegar, half the measured salt, and 60 ml reserved warm potato water. Stir in the finely diced onion. The dressing should be fluid enough to coat the potato slices.
Dress the warm potatoes
Add the warm potato slices to the dressing and fold gently until coated. Add the chopped parsley, cover, and leave for 5 minutes so the potatoes absorb the dressing. Do not cook the dressed salad again.
Let the warm salad absorb the dressing: 300 seconds
Check texture and seasoning
Taste a potato slice. It should be tender, intact, and evenly coated. Add some or all of the remaining measured salt to taste. If the salad seems dry, fold in a spoonful of reserved warm potato water; if the potatoes are still hard, they were undercooked and should not be served as finished.
Potato slices are tender without a hard center and hold their shape in the dressing.
Serve and chill leftovers
Serve the salad warm. Put leftovers into shallow covered containers and refrigerate at 4°C or below within 2 hours, or within 1 hour above 32°C. Use within 3 days; reheat a portion to 74°C before serving warm again.
Tips
- A timer tells you when to check; the doneness and safety cues determine when the food is ready.
- Check the mustard label for allergens such as mustard seed and possible wheat or sulfites; check packaged vinegar too.
Common mistakes
- Using floury potatoes can make the salad fall apart.
- Skipping the final taste check can leave the balance flat.
Substitutions
- Add chopped pickles for a sharper version.
Storage
Cool in shallow covered containers at 4°C or below within 2 hours, or within 1 hour above 32°C. Use within 3 days.
Reheating
Warm a portion gently, stirring, until it reaches 74°C throughout; serve immediately. Do not leave it at room temperature for more than 2 hours.
About this recipe
Kartoffelsalat varies across Germany. This is a warm version with vinegar and mustard rather than a mayonnaise dressing.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.