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german potato salad with oil and vinegar dressing in a white bowl.
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5 from 9 votes

German Potato Salad (with Oil and Vinegar)

A traditional German potato salad with oil and vinegar. This typical Swabian potato salad recipe is made with a broth-based dressing instead of mayonnaise.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Salads
Cuisine: German
Servings: 4 -6
Calories: 312kcal
Author: Adina

Equipment

Ingredients

  • 2 lbs waxy potatoes Note 1
  • 1 small red onion
  • 1 cup beef broth Note 2
  • 2-3 tablespoons white wine vinegar
  • 1 teaspoon mustard Note 3
  • 1 pinch of sugar to taste
  • 5-8 pickles gherkins, depending on size and taste, optional, Note 4
  • 4 tablespoons neutral-tasting oil Note 5
  • fine sea salt or kosher salt
  • ground black pepper
  • a bunch of chives
US - EU

Instructions

Potatoes:

  • Boil: Scrub and place them in a large pot. Cover them with cold water, add salt generously, bring them to a boil, and cook them until fork-tender, about 20 minutes, but it really depends on their size; please check.
    2 lbs waxy potatoes
  • Peel and slice: Drain them well and leave them for about 5 minutes to cool down slightly. Peel them while they are still hot. Slice them and place them in a large bowl.
  • Remove and keep a few slices (3-4) of the cooked potatoes in another small bowl; you will need them to make the dressing.

Pickles:

  • Slice them finely and add them to the bowl.
    5-8 pickles

Dressing:

  • Cook onion: While the potatoes are cooking, finely chop the red onion. Place the diced onion in a small pan, add the broth, and cook until the onions are soft; it will take a couple of minutes.
    1 small red onion + 1 cup beef broth
  • Add 2 tablespoons of the vinegar and whisk in the mustard and the sugar. Finally, add the reserved handful of sliced potatoes and blend with an immersion blender.
    2-3 tablespoons white wine vinegar + 1 teaspoon mustard + 1 pinch of sugar
  • Combine: Slowly pour the warm dressing over the hot potatoes, mixing very gently and taking care not to break the slices.

Marinate:

  • Leave the potato salad to cool and marinate at room temperature for one or two hours. The potatoes will absorb the broth.
  • Add the oil and stir gently to combine.
    4 tablespoons neutral-tasting oil
  • Chop the chives and add them to the salad before serving. Taste and adjust the flavor with more vinegar, oil, salt, and pepper, if necessary.
    fine sea salt + ground black pepper + a bunch of chives + maybe a bit more vinegar

Notes

  1. Potatoes: It’s crucial to use waxy potatoes; starchy ones would fall apart.
  2. Broth: For the most authentic flavor, use beef broth. Otherwise, you can replace it with chicken stock or vegetable broth for a vegetarian/vegan potato salad.
  3. Mustard: It’s preferable to use mild German mustard. However, you can replace it with another mild yellow mustard if you don’t have it. Dijon mustard is also fine.
  4. Pickles or gherkins in a sweet sour brine. They are optional, but they add lots of flavor.
  5. Oil: It must be neutral-tasting. Olive oil is not suitable for making this salad.

Nutrition

Serving: 1portion from 6 | Calories: 312kcal | Carbohydrates: 41g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 939mg | Potassium: 1201mg | Fiber: 5g | Sugar: 5g | Vitamin A: 166IU | Vitamin C: 23mg | Calcium: 78mg | Iron: 2mg