German Potato Salad
Tangy, creamy, and insanely easy potato salad
This German potato salad is the perfect lunch - tangy, creamy, and made with just 6 potatoes, red onion, pickles, and pantry staples.
Equipment
Ingredients
Main Ingredients
Potatoes
6 medium
Red onion
1 piece
Pickles
100 g
Pantry Staples
Vegetable oil
3 tbsp
White vinegar
4 tbsp
Grain mustard
2 tbsp
Salt
1 tsp
Black pepper
0.5 tsp
Fresh dill (chopped)
2 tbsp
Instructions
Prepare the potatoes
Wash 6 medium potatoes thoroughly. Place them in a pot, cover with cold water, add a pinch of salt, and bring to a boil.
Chop vegetables
While potatoes are boiling, finely dice the red onion and pickles. Chop fresh dill if using.
Drain and cool potatoes
Drain boiled potatoes in colander and let them cool slightly until you can handle them comfortably. Peel while still warm and slice into 1/4 inch thick rounds.
Make the dressing
In a bowl, whisk together vegetable oil, white vinegar, grain mustard, salt, and black pepper until emulsified.
Assemble the salad
In a large bowl, gently toss sliced potatoes with chopped onion, pickles, fresh dill (if using), and dressing. Let it sit for a few minutes to absorb flavors.
Original recipe
Storage
Best eaten fresh. Flavors develop after 1 hour in fridge. Do not freeze.
Notes
• Traditional German potato salad served warm or at room temperature
• Perfect for picnics and potlucks
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