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Bowl of classic German potato salad with herbs and dressing

German Potato Salad

A delightful German potato salad featuring creamy and tangy flavors, perfect as a side dish or light lunch.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: German
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs waxy potatoes Cut into even, bite-sized chunks
  • ¾ cup mayonnaise
  • 2 tbsp mustard
  • 2 tbsp vinegar or lemon juice For acidity
  • 1 small red onion, diced
  • ¼ cup cornichons or dill pickles, chopped
  • 2 tsp pickle juice
  • 2 pieces scallions, sliced
  • Kosher salt To taste
  • Pepper To taste
  • Chives, for garnish Chopped
  • Paprika, for garnish

Method
 

Preparation
  1. Cut the waxy potatoes into even, bite-sized chunks.
  2. Bring a large pot of heavily salted water to a rolling boil and add the potato chunks.
Cooking
  1. Cook the potatoes for about 10–12 minutes until fork-tender.
  2. Drain the potatoes and spread them out on a tray to cool completely.
Making the Dressing
  1. In a large mixing bowl, whisk together the mayonnaise, mustard, vinegar, pickle juice, diced red onion, chopped pickles, and scallions.
  2. Taste the dressing and adjust the seasoning as needed.
Combining Ingredients
  1. Once the potatoes are cool, add them to the dressing mixture.
  2. Use a spatula to gently fold everything together.
Melding Flavors
  1. Let the salad sit for about 10–15 minutes to allow flavors to meld.
Final Seasoning
  1. Season with kosher salt and pepper to taste.
  2. Top with chopped chives and a dusting of paprika before serving.

Notes

German potato salad can be stored in an airtight container in the refrigerator for up to 3 days. Best served fresh. If making ahead, wait to add chives and paprika until serving.