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Warm German Potato Salad is a great alternative to classic potato salad made with a creamy dressing. This version is easy to make and packed with flavor from a tangy, vinegar-based dressing! It’s a crowd favorite that’s great with everything from grilled meats and burgers to baked chicken or meatloaf. It’s perfect for holidays, potlucks, parties, and barbecues.
Similar to the Authentic German Potato Salad recipe but made healthier. This potato salad recipe is a delicious mix of tender baby potatoes, shallots, and garlic, tossed in a zesty Dijon vinaigrette. The end result is a light and tasty side dish loaded with bold flavor in every bite!
After tasting this variety of potato salad, you won’t want it any other way! The tangy, savory taste of this dish is just so wonderful and pairs well with so many different main dishes. You’re going to love it!
Why you should make this recipe
- So delicious: This isn’t your everyday mushy potato salad, it has a bright, savory flavor with a hint of sweetness, thanks to the diced shallot, Dijon mustard, vinegar, honey and fresh herbs.
- Quick & easy: With a little bit of multitasking, you can have this dish ready to serve in just about 20 minutes!
- Healthier: Traditional potato salad is made with mayo or sour cream, which makes it higher in fat and calories. This hot German potato salad recipe has only 6 grams of fat and a little over 200 calories per serving, so it’s a great alternative. It’s also gluten free, vegan and vegetarian. In addition, potatoes and herbs contain many vitamins and minerals.
- Make ahead: You can boil the potatoes in advance, so they’re ready to go, or make the whole salad and store it for up to a day before serving, and leftovers are great.
Ingredients needed
This easy and healthy German Potato Salad recipe delivers unique flavors without the need for heavy mayonnaise or sour cream. The vinaigrette is what really packs a punch of deliciousness and pairs so well with the tender potatoes. Here’s everything you’ll need to make it:
- Potatoes: For this type of potato salad, we recommend baby potatoes that are yellow or red. They’re buttery and rich, and the skin is really thin, so there’s no need to peel them. This type of potato is also less likely to become mushy.
- Olive oil: For sautéing the shallots and garlic.
- Shallots & garlic: Shallots are mild and add a subtle onion taste without overwhelming the other flavors. Sautéed garlic adds a soft, buttery flavor.
- For the dressing: The dressing is a flavorful combination of apple cider vinegar, raw honey, and Dijon mustard. It’s light and tangy with just a touch of sweetness.
- Kosher salt & pepper: Intensifies and brings all of the flavors together.
- Parsley: Fresh parsley adds color and freshness.
How to make this recipe
With just a few simple steps, you’ll be enjoying a light and tasty potato salad! Here’s the simple process:
- Boil the potatoes: Place the potatoes in a large pot and cover with water by 1-inch. Bring to a boil, then set the timer to cook for about 10 minutes, or just until they are fork-tender.
- Sauté the shallots and garlic: In a large skillet, heat the oil and sauté the shallots and garlic for a couple of minutes.
- Add the dressing: Stir in the vinegar, honey, and Dijon mustard and cook for a minute longer.
- Add and season potatoes: Once the potatoes are done boiling, drain well. Season with salt and pepper to your taste and stir well to coat with everything in the skillet.
- Serve: Garnish with parsley and serve warm.
Expert tips
- Cutting the potatoes: When chopping the potatoes, it’s best that all of the pieces are about the same size. This will ensure they cook evenly and at the same rate.
- Salt generously: Potatoes are starchy and often times need a good amount of salt to bring out the flavors, so taste and adjust accordingly.
- Tossing potatoes with vinaigrette: Be sure to gently mix the potatoes with the dressing. We don’t want the potatoes to get mashed.
- Herbs: Get creative and try other herbs, fresh dill, green onions or chives are other delicious options to garnish your potato salad.
- Add bacon: Many German potato salads have bacon. If you’d like to add bacon to this one, fry 3 to 4 slices of bacon. Once crispy, remove to a paper towel-lined plate. When cool enough to handle, crumble and toss it in with the salad.
- For a vegan option: use agave instead of raw honey
Frequently asked questions
American potato salad is usually tossed in a dressing made with mayonnaise and served chilled. German potato salad is tossed in a vinaigrette and is traditionally served warm or at room temperature.
It’s best to cut the potatoes before boiling them. If you boil the potatoes whole, the outside of the potato will get very soft and crumbly before the center is able to cook through.
When making a vinegar-based potato salad, like this one, dress the potatoes before they have cooled. However, when making a potato salad with a creamy mayo dressing, that’s served chilled, let the potatoes cool completely.
Serving suggestions
One of the things we love most about German potato salad is that it pairs well with so many different mains. Here are some tasty options:
- Honey Mustard Grilled Chicken
- Grilled Boneless BBQ Chicken
- Turkey Burgers
- Filet Steak with Mushroom Sauce
- Pepper Steak Kabobs
- Maple oven-roasted Turkey Breast
- Baked Parmesan Crusted Salmon
- Rosemary Maple Glazed Chicken Breast
Storage recommendations
Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm the salad before serving in the microwave, or on the stove over low heat. The dressing will have the best consistency if the salad is served at room temperature or slightly warm.
Potato salad does not freeze well.
More potato recipes
- Healthy Potato Salad
- Easy Mustard Potato Salad
- Garlic Parmesan Baked Potato Wedges
- Creamy Chicken Potato Bake
- Baked Garlic Butter Hasselback Potatoes
- Easy Greek Potato Bake
- Easy Potato Corn Soup with Shrimp
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Hot German Potato Salad
Ingredients
- 1 1/2 lb baby potatoes, cut into large bite-sized pieces
- 1 1/2 tbsp olive oil
- 2 large shallots, diced
- 2-4 cloves garlic, pressed
- 2 tbsp apple cider vinegar
- 1 tbsp raw honey, or agave for vegan-option
- 2 tbsp Dijon mustard
- Kosher salt and pepper, to taste
- 2 tbsp chopped parsley
Instructions
- Place the potatoes in a large pot and cover with water by 1-inch. Bring to a boil, then set the timer to cook for about 10 minutes, or just until they are fork tender.
- In a large skillet, heat the oil and sauté the shallots and garlic for a couple of minutes.
- Stir in the vinegar, honey, and Dijon mustard and cook for a minute longer.
- Once the potatoes are done boiling, drain well. Season with salt and pepper to your taste and stir well to coat with everything in the skillet.
- Garnish with parsley and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
