Oma's German Potato Salad Recipe with Vinegar Dressing

Oma’s German potato salad here is a warm, southern-German-inspired side of waxy potatoes tossed with onion in a tangy vinegar, mustard, and broth dressing. German potato salad varies by region and household; this meatless version is glossy rather than creamy, and works warm or at room temperature.

Ingredients

2 lb (900 g) small waxy potatoes, such as Yukon Gold or red potatoes
1 tbsp (15 g) kosher salt, for the potato water
2 tbsp (30 ml) neutral oil, such as canola oil
1 medium yellow onion, about 5 oz (140 g), finely diced
¾ cup (180 ml) vegetable broth, preferably low-sodium
¼ cup (60 ml) apple cider vinegar or white wine vinegar
2 tbsp (30 g) German-style mustard or Dijon mustard
1 tbsp (12 g) granulated sugar
½ tsp (3 g) fine salt, plus more to taste
¼ tsp (0.5 g) freshly ground black pepper
2 tbsp (8 g) finely chopped fresh parsley

Instructions

Prepare the ingredients. Scrub the potatoes well and leave their skins on for boiling. Finely dice the onion, chop the parsley, and measure the broth, vinegar, mustard, sugar, salt, and pepper. Keeping the potatoes whole helps them cook evenly and makes them less likely to absorb too much water. Allow about 15 minutes for this preparation, including washing and measuring.
Boil the potatoes. Put the potatoes in a large pot and cover them with cold water by about 1 inch (2.5 cm). Add the 1 tablespoon of kosher salt. Bring the water to a boil, then reduce the heat to maintain a steady simmer. Cook for 20–25 minutes, depending on the potatoes’ size. They are ready when a thin knife slides into the center with little resistance, but they should not be falling apart. Start checking the smaller potatoes first.
Make the warm dressing while the potatoes cook. Heat the oil in a small saucepan over medium heat. Add the onion and cook for 4–5 minutes, stirring often, until softened and translucent but not browned. Stir in the broth, vinegar, mustard, sugar, fine salt, and pepper. Bring the mixture to a gentle simmer and cook for about 2 minutes, stirring to dissolve the sugar and combine the mustard. Taste carefully; the dressing should be pleasantly sharp and a little salty, since the potatoes will mellow it.
Drain and briefly cool the potatoes. Drain the cooked potatoes thoroughly in a colander and leave them there for about 10 minutes, until they are cool enough to handle but still warm. This short pause lets excess steam escape and makes slicing safer. Avoid rinsing them under cold water: that cools the potatoes too quickly and can make it harder for them to take up the dressing.
Slice the potatoes. If you prefer a more rustic salad, leave the skins on; otherwise, peel them gently while they are still warm. Cut into slices about ¼ inch (6 mm) thick and place them in a large serving bowl. If a potato crumbles, add those pieces too; they help thicken the dressing. Try to keep the slices similar in thickness so each portion has a tender, even texture.
Dress the salad. Pour the hot dressing over the warm potatoes in two or three additions. Use a wide spatula or large spoon to fold gently after each addition, turning the potatoes rather than stirring vigorously. They will absorb some of the liquid as they stand. Fold in the parsley, then taste and adjust with a little more salt, pepper, or vinegar if needed. If the mixture looks slightly loose, give it a few minutes before adding anything; the potatoes continue to soak up the dressing.
Rest and serve. Leave the salad at room temperature for 10 minutes before serving so the dressing can settle into the potatoes. Serve warm or at room temperature, with a little extra parsley on top if desired. From start to finish, the preparation, cooking, brief cooling, and resting take about 1 hour 5 minutes.

Tips

Choose waxy potatoes. Yukon Gold, red potatoes, and small fingerlings hold their shape better than very floury baking potatoes. If russets are all you have, simmer them gently, check early, and handle the slices carefully; they will make a softer, more broken-up salad.
Keep the potatoes warm when dressing them. Warm potatoes take up the broth and vinegar more readily than cold ones. The dressing should be hot when it goes over the potatoes, but it does not need a rolling boil. If the potatoes finish first, drain them and cover loosely while you complete the dressing.
Adjust the sharpness after resting. Vinegar tastes strongest when the dressing is first made, and the potatoes soften that sharpness as they absorb it. Wait until the 10-minute rest is over before adding extra vinegar or salt. If the salad seems dry, stir in broth 1 tablespoon (15 ml) at a time rather than pouring in a large amount.
Use a substitute thoughtfully. Vegetable broth keeps this version meatless; water can replace it, but the dressing will taste less savory, so season gradually. Apple cider vinegar gives a round, fruity tang, while white wine vinegar tastes cleaner. Dijon works in place of German mustard, though it may be sharper; start with 1½ tablespoons (22 ml) and add more to taste.

Serving Suggestions

Serve the salad as a side with roasted vegetables, grilled sausages, schnitzel, or a simple roast. For a meatless meal, pair it with sautéed cabbage, green beans, or a crisp green salad. Its tart dressing works especially well alongside rich or browned foods, while parsley adds a fresh note. If you are setting out a buffet, use a shallow serving bowl so the salad cools evenly, and put out only what you expect to serve soon.

This salad is good warm, but it does not have to be piping hot at the table. At room temperature, the vinegar and mustard flavors are easy to notice and the potatoes still taste tender. Offer extra chopped parsley and a small pitcher of broth or vinegar dressing on the side for guests who like a moister or sharper serving. If the salad has been sitting out, follow the food-safety timing in the storage section rather than leaving it on the table for an extended meal.

Variations

Bacon version: For a richer, smoky variation, fold in 4 oz (113 g) of cooked, crumbled bacon. If reheating cooked bacon, heat it to 165°F (74°C), the USDA FSIS safe minimum for reheated leftovers, and check with a food thermometer. Drain excess grease before adding it so the salad does not become oily. This addition makes the dish savory and more filling, but it is not part of the meatless base recipe.

More herb flavor: Add 1 tablespoon (3 g) of chopped fresh dill along with the parsley, or replace half of the parsley with dill. A little dill complements the vinegar without changing the basic dressing. For a subtle smoky note without meat, stir in ¼ teaspoon (0.5 g) smoked paprika; add it to the dressing with the pepper.

Creamy, northern-inspired style: Let the dressed potatoes cool completely, then fold in ¼ cup (60 g) mayonnaise. The result is creamier and less broth-forward than this warm version, so taste before adding extra vinegar. Another option is to add 1 small peeled, finely diced apple (about 4 oz / 115 g) for a sweet-tart crunch. These are household-style variations, not a single required formula for German potato salad.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking or serving, in a covered container. The salad keeps for 3–4 days in the refrigerator. The dressing may thicken as it chills, and the potatoes may absorb more of it overnight; that is normal. Before serving cold leftovers, let them stand briefly at room temperature for easier scooping, while still following the 2-hour limit for food left out.

To serve it warm again, place a portion in a saucepan over low heat and stir gently, adding a splash of broth if the potatoes look dry. You can also microwave it in a covered, microwave-safe dish, stirring partway through so it heats evenly. USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer. Avoid reheating the whole batch repeatedly, since extra handling can break the slices and reduce the quality.

Frequently Asked Questions

Should German potato salad be served warm or cold?
It depends on the style. This vinegar-and-broth version is dressed warm and is usually served warm or at room temperature. Some German and German-American family versions are served chilled, especially creamy versions made with mayonnaise. You can refrigerate this recipe and serve it cold, though the dressing will be firmer.

Can I make it ahead?
Yes. Make it up to a day ahead, refrigerate it promptly, and bring it out shortly before serving. The potatoes will absorb more dressing as they sit, so reserve a few tablespoons of broth or dressing and stir them in after reheating or just before serving. Do not leave the finished salad at room temperature for more than 2 hours.

Why did my potatoes fall apart?
They may have been a floury variety, simmered too long, or stirred too roughly. Use waxy potatoes, check them as they approach 20 minutes, and drain as soon as a knife slides into the center easily. Fold in the dressing with a broad spatula instead of stirring in circles. A few broken pieces are fine and help make the dressing cling.

Can I use leftover boiled potatoes?
Yes, provided they were refrigerated safely and are still in good condition. Cold potatoes are firmer and may absorb less dressing than freshly boiled warm ones. Slice them, warm them gently in the broth dressing, and fold carefully. If using leftovers in a reheated dish, heat the finished salad to 165°F (74°C), as recommended by USDA FSIS for leftovers.

What kind of vinegar is best?
Apple cider vinegar and white wine vinegar both work well. Apple cider vinegar adds a mild fruity note; white wine vinegar gives a brighter, cleaner tang. Avoid strongly flavored balsamic vinegar for this version because its sweetness and dark color will noticeably change the dressing. Start with the listed amount, then adjust after the potatoes have rested.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Oma’s German Potato Salad Recipe with Vinegar Dressing