Hot German Potato Salad
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.
Servings: 4 servings
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
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.
Vegan option: use agave instead of honey
Nutrition
Serving: 1serving | Calories: 214kcal | Carbohydrates: 38g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 681mg | Potassium: 810mg | Fiber: 5g | Sugar: 7g | Vitamin A: 29IU | Vitamin C: 36mg | Calcium: 45mg | Iron: 2mg