Easy German Potato Salad
A creamy and tangy German potato salad that serves as a versatile side dish, perfect for family gatherings and pairs well with grilled meats.
Ingredients
For the salad
- 2 pounds baby potatoes (red or yellow)
- 1 cup diced cucumbers
- 1/2 cup diced onions
- 1/2 cup chopped fresh parsley
For the dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- Salt and pepper, to taste
Instructions
Preparation
- Begin by placing the baby potatoes in a large pot, covering them with water, and adding a pinch of salt. Bring it to a boil and cook for about 15-20 minutes, or until fork-tender.
- While the potatoes are boiling, prepare your vegetables by dicing the cucumbers, onions, and chopping the parsley. Set them aside in a bowl.
- In a separate bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until fully combined.
Combining
- Once the potatoes are cooked and cooled slightly, cut them into halves or quarters, depending on your preference. Add them to the bowl with veggies, pour over the dressing, and gently toss until everything is well coated.
Serving
- Cover the salad and let it sit in the refrigerator for at least 15 minutes to allow the flavors to meld beautifully. Serve chilled or at room temperature.
Notes
For substitutions, consider swapping olive oil for Greek yogurt for a lower-calorie option, or use honey mustard for added sweetness. Make sure to monitor the cooking time for potatoes to prevent overcooking.