Description
This Easy German Potato Salad is a classic side dish featuring tender sliced potatoes tossed with a tangy dressing of apple cider vinegar, vegetable oil, and finely diced onions. Simple to prepare and perfect for any occasion, this warm potato salad is garnished with minced chives for an added pop of fresh flavor.
Ingredients
Scale
Potatoes
- 2 pounds White (New) or Yukon gold potatoes
Salad Dressing & Seasonings
- 1/2 cup White onion, finely diced (green onions could 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: Place whole, unpeeled potatoes in a pot and cover with water. Boil for 25 minutes or until they can be easily pierced with a fork. Drain the potatoes and lay them out on a flat surface to cool slightly.
- Peel Potatoes: When cool enough to handle, gently peel the skin off the potatoes using a thin knife or a potato peeler. Alternatively, refrigerate overnight and peel right before assembling the salad.
- Slice Potatoes: Cut the peeled potatoes into very thin discs and place them directly into a medium-sized mixing bowl.
- Season Potatoes: Sprinkle the sliced potatoes with salt and pepper. Stir gently to ensure even coating of the seasonings.
- Add Onions and Vinegar: Mix in the finely diced onions followed by pouring the apple cider vinegar over the potato mixture. Stir carefully to combine all ingredients.
- Add Oil and Final Stir: Pour in the vegetable oil, stirring gently once more. Taste the salad and adjust seasoning with additional salt or pepper if preferred.
- Garnish and Serve: Optionally, sprinkle minced chives over the potato salad before serving to add freshness and color.
Notes
- Potatoes can be cooked up to a day in advance and refrigerated until ready to use.
- For best texture, peel potatoes just before assembling the salad to prevent them from becoming soggy.
- Green onions can be used instead of white onion for a milder flavor.
- Adjust vinegar and oil quantities to taste if you prefer a more or less tangy dressing.
- This salad can be served warm or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
