Forget everything you know about traditional potato salads! This No Mayo German Potato Salad is about to become your new obsession, delivering a tangy, savory experience that will make your taste buds dance with joy. Unlike heavy, mayonnaise-laden versions, this authentic German-style recipe brings a light, zesty twist that's perfect for those who crave bold flavors and a healthier alternative to classic potato salads.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: German
Serves: 6 servings
Ingredients
- 2 lbs potatoes, diced
- 1/2 cup apple cider vinegar
- 1/4 cup vegetable oil
- 1 medium onion, chopped
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Wash potatoes thoroughly and cut into uniform 1/2-inch cubes to ensure even cooking.
- Place diced potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.
- Bring potatoes to a boil over high heat, then reduce to medium-low and simmer for 10-12 minutes until potatoes are tender but not mushy. Test doneness by piercing with a fork.
- While potatoes are cooking, finely chop the onion and fresh parsley. Set parsley aside for garnish.
- Drain cooked potatoes in a colander and let them cool slightly for 5 minutes. Transfer to a large mixing bowl.
- In a separate bowl, whisk together apple cider vinegar, vegetable oil, Dijon mustard, salt, and pepper to create the dressing.
- Pour warm dressing over the slightly warm potatoes and gently fold to coat evenly. The warm potatoes will absorb the dressing better.
- Add chopped onions and mix gently to distribute throughout the potato salad.
- Let the potato salad rest for 10-15 minutes at room temperature to allow flavors to meld.
- Before serving, sprinkle fresh chopped parsley on top as a garnish.
- Serve warm or at room temperature for authentic German-style potato salad.
Tips
- Choose the right potatoes: Use waxy varieties like Yukon Gold or red potatoes that hold their shape when boiled.
- Temperature is key: Dress the potatoes while they're still warm to help them absorb the vinaigrette more effectively.
- Don't overcook: Test potato doneness with a fork - they should be tender but not falling apart.
- Let it rest: Allowing the salad to sit for 10-15 minutes helps the flavors meld and develop a more complex taste.
- Serve strategically: This potato salad is delicious warm or at room temperature, making it perfect for picnics and outdoor gatherings.
- Fresh herbs matter: Use freshly chopped parsley for the brightest, most vibrant flavor and garnish.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 3g
Fat: 11g
Saturated Fat: g
Cholesterol: 0mg
