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4.71 from 88 votes

Easy German Potato Salad

Schwäbischer Kartoffelsalat is a simple, authentic German potato salad made with gold potatoes, diced onions, and a tangy oil and vinegar dressing. No mayo and no bacon, it's bright, easy, and perfect for picnics, cookouts, and German meals.
Prep Time10 minutes
Cook Time25 minutes
Cool20 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: German
Servings: 6
Author: Kristin Maxwell

Ingredients

  • 2 pounds white (new) or Yukon gold potatoes
  • 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 the potatoes whole and unpeeled in salted water for about 25 minutes, until easily pierced with a fork but not mushy. Larger potatoes may need a little more time. Drain and lay in a single layer to cool slightly.
    potatoes in a pot of boiling water.
  • When the potatoes are cool enough to handle but still warm, gently peel off the skins with a thin knife or potato peeler. (You can also refrigerate them whole overnight and peel the next day.)
  • Slice the potatoes into thin discs and place them in a medium bowl.
    Sliced potatoes on a wood cutting board.
  • Season with salt and pepper and stir gently to coat. Stir in the diced onions.
  • Pour in the vinegar and stir, then add the oil and stir again. Always add the vinegar before the oil so the warm potatoes absorb the tangy flavor. Taste and adjust seasonings.
    Sliced potaotes and diced onions in a bowl.
  • Garnish with minced chives if desired. Serve at room temperature or lightly chilled.

Notes

  • Vinegar before oil. Adding the vinegar first lets the warm potatoes soak up the flavor. Oil first blocks it.
  • Best potatoes. Waxy gold or new potatoes hold their shape; avoid starchy russets.
  • Dress them warm. Potatoes absorb the dressing best while still warm from boiling.
  • Mellow the onions. Soak diced onion in cold water or sauté lightly if raw onion is too sharp.
  • Make ahead. Boil the potatoes up to a day in advance and refrigerate whole; peel and slice when ready to assemble.
  • Storage. Keeps 3 to 4 days refrigerated in an airtight container. Stir in a splash of oil if it dries out. Freezes up to 3 months.
  • Adjust to taste. Play with the vinegar, salt, and pepper until the flavor is right for you. Parsley or green onion add color, though white onion is traditional.

Nutrition

Calories: 173kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Sodium: 307mg | Potassium: 644mg | Fiber: 4g | Sugar: 1g | Vitamin C: 18.2mg | Calcium: 48mg | Iron: 4.9mg

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