Hot German Potato Salad

Why You’ll Love This Recipe

This potato salad is both simple and bold, with a balance of sweet, sour, and savory flavors. The vinegar dressing gives it a zesty punch, while onions and optional mustard add depth. It pairs beautifully with grilled meats, sausages, or roasted dishes, making it versatile for year-round cooking. Best of all, it’s served warm, giving it a cozy and comforting appeal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 cups peeled potatoes, cut in half if large (about 2 to 2 ½ pounds – Yukon gold or red potatoes preferred, Russet also works)
• 1 medium onion, chopped
• ½ cup white vinegar or apple cider vinegar
• ¼ cup water
• 4 tablespoons granulated sugar (adjust to taste)
• 1 teaspoon table salt
• ¼ teaspoon freshly ground black pepper
• 1 ½ teaspoons celery seeds
• 1 tablespoon Dijon or spicy brown mustard (optional)
• 2–3 tablespoons chopped fresh parsley

Directions

1. Place the potatoes in a large pot and cover with salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain and let cool slightly before slicing into bite-sized pieces.
2. In a medium saucepan, combine vinegar, water, sugar, salt, pepper, and celery seeds. Bring to a simmer, stirring until sugar dissolves.
3. Stir in chopped onion and cook until softened, about 3–4 minutes.
4. Add mustard if using, whisking until smooth.
5. Pour the hot dressing over the warm sliced potatoes and gently toss to coat.
6. Sprinkle with fresh parsley before serving.
7. Serve immediately while warm for the best flavor.

Servings and timing

This recipe serves about 6 people. Preparation and cooking take approximately 35 minutes total.

Variations

• Stir in sliced celery or bell peppers for extra crunch.
• Use red wine vinegar for a slightly deeper, more robust flavor.
• Toss in a spoonful of whole-grain mustard for added texture and tang.
• Garnish with chives or dill instead of parsley for a fresh herb variation.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of water or vinegar if needed to refresh the flavors.

FAQs

What makes German potato salad different from American potato salad?

German potato salad is vinegar-based and served warm, while American potato salad is usually mayonnaise-based and served cold.

Can I make this salad ahead of time?

Yes, but it’s best enjoyed freshly made. If preparing ahead, reheat gently before serving.

Do I have to peel the potatoes?

No, leaving the skins on adds texture and nutrients, especially with red or Yukon gold potatoes.

What type of potatoes work best?

Yukon gold and red potatoes hold their shape well and have a creamy texture. Russets can be used but may fall apart more easily.

Is Hot German Potato Salad gluten-free?

Yes, this recipe is naturally gluten-free as long as all condiments used are gluten-free.

Can I serve this cold?

It’s traditionally served warm, but it can also be enjoyed at room temperature or chilled if preferred.

How do I adjust the sweetness?

Simply increase or decrease the sugar to suit your taste.

Can I use dried herbs instead of fresh parsley?

Yes, though fresh parsley adds a brighter flavor. Use about 1 teaspoon dried parsley in place of fresh.

What dishes pair well with German potato salad?

It’s delicious alongside grilled sausages, schnitzel, roasted meats, or barbecue dishes.

Conclusion

Hot German Potato Salad is a classic comfort food that blends tangy, sweet, and savory flavors in every bite. Served warm, it’s a versatile side dish that pairs beautifully with a variety of mains, from traditional German fare to backyard barbecue favorites. Simple yet full of character, this potato salad is sure to become a go-to recipe for gatherings and family meals.

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