Description
Easy German Potato Salad is a simple, tangy side dish featuring tender Yukon gold potatoes tossed in a flavorful dressing of apple cider vinegar, vegetable oil, and onions. Perfect for potlucks or as a complement to grilled meats.
Ingredients
Scale
Potatoes
- 2 pounds White (New) or Yukon gold potatoes
Salad Dressing
- 1/2 cup White onion, finely diced (green onions can also be used)
- 3/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 3 tablespoons Apple Cider Vinegar
- 1/4 cup Vegetable oil
- 1 tablespoon Minced chives, optional for garnish
Instructions
- Boil Potatoes: Boil whole, unpeeled potatoes for about 25 minutes or until they can be easily pierced with a fork or knife. Drain and place in a single layer to cool slightly.
- Peel Potatoes: When cool enough to handle, gently peel the skin off using a thin knife or potato peeler. Alternatively, refrigerate overnight and peel just before preparing the salad.
- Slice Potatoes: Slice the peeled potatoes into very thin discs and place into a medium-sized bowl.
- Season Potatoes: Season the potato slices with salt and pepper while gently stirring to coat them evenly.
- Add Onions and Vinegar: Stir in the diced onions, then pour in the apple cider vinegar and stir to combine.
- Add Oil and Adjust Seasoning: Pour in the vegetable oil and stir gently. Taste and adjust the seasoning as needed.
- Garnish and Serve: Garnish with minced chives if desired and serve the salad warm or cold.
Notes
- Potatoes can be cooked up to a day in advance and refrigerated until ready to use.
- For best texture, peel potatoes just before preparing the salad, especially if you refrigerate them overnight.
- Green onions can substitute white onions for a milder flavor.
- Adjust vinegar and oil quantities to taste for preferred acidity and richness.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
