We love Warm German Potato Salad. It’s a nice change from the more typical creamy version. The bright and tangy whole ground mustard vinaigrette pairs so well with the mild and creamy potatoes. Yum! We love serving these potatoes alongside so many things. Some of our favorites are Bbq Baby Back Ribs, Slow Cooker Bbq Beef Brisket and Spatchcock Chicken.
Warm German Potato Salad
This Warm German Potato Salad will become your favorite spring and summer side dish. The tangy mustard vinaigrette is tossed with creamy fingerling potatoes for the perfectly balanced and delicious potato salad.
Servings:
INGREDIENTS
- 2 pounds fingerling potatoes, sliced in half lengthwise
vinaigrette
- 1/4 cup whole grain mustard
- 2 tablespoons minced thyme, divided
- 1 tablespoon minced sage
- 1/2 minced shallot
- 1 minced garlic clove
- 3 tablespoons red wine vinegar
- 2 tablespoons honey
- 1/3 cup extra virgin olive oil
- salt and pepper to taste
INSTRUCTIONS
potatoes
- Place potatoes into a large pot and fill with water. Add a handful of salt to the pot and bring to a boil. Boil potatoes for 14 to 18 minutes or until fork tender. Drain and transfer to a large mixing bowl.
vinaigrette
- Place all ingredients, except 1/2 tablespoon thyme, into a bowl and season with salt and pepper. Whisk together.
assemble
- Pour vinaigrette over warm potatoes and gently fold together until evenly coated. Season with salt and pepper and gently toss together.
- Sprinkle reserved thyme over potato salad and serve.
Calories: 196kcal Carbohydrates: 26g Protein: 3g Fat: 10g Saturated Fat: 1g Trans Fat: 1g Sodium: 97mg Potassium: 526mg Fiber: 3g Sugar: 5g Vitamin A: 184IU Vitamin C: 29mg Calcium: 40mg Iron: 2mg
CUISINE: german
KEYWORD: german potato salad, potato salad
COURSE: lunch, Side Dish
Did you make this recipe? We want to see!
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I am from Germany and I love this recipe! Here in the southern part of Germany we eat potatoe salad with vinegar, in the North they eat it with Mayo. Both are good, but I love this version!
When you’ve taken out the potatoes and peeled them, you can cover them with a good swig of hot vegetable broth. It will make the potatoes more flavorful and the additional heat to the outside of the potatoes provides some nice creaminess to the salad. That’s how Grandma did it :)
This is such a fabulous salad, I’m sure my family will love this. What we usually prepare is the baby potato salad with the mayo as its dressing. Yuuuumm, I am so happy to see this post of yours, I now have a new dish to prepare!! Thank you so much for sharing it with us.
I love potato salad. I have a confession, my mom makes a really good mayo based potato salad. I love it. I also love my Grandma’s German potato salad which is mustardy and vinegary. So good. I would never tell them that I like both though, gotta make them both believe they make the best potato salad.
You’re such a good daughter/granddaughter :) You’re right, nothing wrong with a yummy mayo-based potato salad….just not one drowning in it!
This is a fabulous salad and your pictures are stunning. Love the detail.
Potato anything is always a winner with me! This salad is perfect for winter in Oz. High five on the mayo boycott!
Ooh, a big bowl of potato salad would be perfect for this hot weekend! I love all those whole mustard seeds–they must give it a great contrasting crunch.
Different than the German Potato Salad I grew up with, ours had no mustard but did use bacon. Bacon makes just about anything better (at least in my family it does)!
Hmmmm…I can almost taste those buttery beautiful potatoes!
Potatoes make me happy. And I am especially happy when my food tastes like what it is…Thank you for this perfectly dressed recipe.
Guys, your photos, ugh, I can’t even deal.
Too good.
Amazing!! What a colorful and delicious potato salad!
How beautiful!!
This is a stunning salad!
This is different from what we eat in Europe. But after living in Germany for 7 years I learned different regions have different cooking styles. Just like here in the States. Will Give this a try.