Salt potato salad is a simple, tangy German-style side dish where warm potatoes soak up a savory broth-vinegar dressing, finished with fresh herbs. Unlike creamy mayonnaise versions, this salad lets the potato flavor shine and is perfect for picnics, cookouts, or alongside sausages and schnitzel. It’s best served warm or at room temperature, and it’s surprisingly easy to make with just a few pantry staples.
Ingredients
- 2 lb (900 g) waxy potatoes (such as Yukon Gold or red potatoes)
- 1 tbsp (15 ml) white vinegar (plus more to taste)
- 1 tbsp (15 g) salt (for boiling water)
- 1/2 cup (120 ml) vegetable or chicken broth
- 2 tbsp (30 ml) white wine vinegar or apple cider vinegar
- 1 tsp (5 g) sugar
- 1/2 tsp (3 g) salt (for dressing)
- 1/4 tsp (1 g) black pepper
- 1/4 cup (60 ml) olive oil or neutral oil (like canola)
- 1/2 cup (80 g) finely chopped red onion (about 1 small)
- 2 tbsp (30 g) chopped fresh chives
- 2 tbsp (30 g) chopped fresh parsley
Instructions
- Scrub the potatoes thoroughly; do not peel them. Place them in a large pot and cover with cold water by 2 inches (5 cm). Add 1 tbsp (15 g) salt to the water.
- Bring to a boil over high heat, then reduce to medium-low and simmer gently for 20–25 minutes, until a knife pierces the center with no resistance. Drain and let cool just until you can handle them, about 5 minutes.
- While the potatoes cook, prepare the dressing: In a small bowl, whisk together the broth, white wine vinegar, sugar, 1/2 tsp (3 g) salt, and pepper. Slowly whisk in the oil until combined.
- When the potatoes are cool enough to handle but still warm, peel them if desired (the skins are edible and add texture). Slice into 1/4-inch (6 mm) rounds. Place in a large bowl.
- Pour the dressing over the warm potatoes. Add the chopped onion and toss gently with a spatula to coat. Let sit for 10 minutes so the potatoes absorb the dressing.
- Stir in the chives and parsley. Taste and adjust with additional vinegar, salt, or pepper. Serve warm or at room temperature.
Tips
- Use waxy potatoes: They hold their shape when sliced and don’t turn mushy. Russets will fall apart, so avoid them.
- Don’t skip the resting time: The potatoes absorb the dressing as they sit, which is what makes this salad flavorful. If you serve it immediately, it will taste flat.
- Adjust the tang: Start with 2 tbsp of vinegar, then add more to taste. Some prefer a sharper bite; others like it milder.
- Make it ahead: This salad actually improves after a few hours in the fridge. Let it come to room temperature before serving.
Serving Suggestions
Serve alongside grilled bratwurst, roasted chicken, or pork chops. It also pairs well with a simple green salad or pickled vegetables. For a light lunch, top with a soft-boiled egg.
Variations
- Add bacon: Cook 4 slices of bacon until crisp, crumble, and stir in along with the herbs. Use the bacon fat in place of some of the oil for extra flavor.
- Use different herbs: Dill, tarragon, or basil all work well. Use about 2 tbsp of any single herb.
- Make it creamy: Stir in 1/2 cup (120 g) sour cream or plain yogurt after the dressing is absorbed. This turns it into a hybrid salad.
- Add vegetables: Fold in sliced radishes, cucumber, or celery for crunch.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. The salad will absorb more dressing as it sits; if it seems dry, add a splash of broth or water before serving. To reheat, microwave individual portions for 30–60 seconds, or warm gently in a skillet over medium heat with a little broth. Do not leave at room temperature for more than 2 hours.
Frequently Asked Questions
Can I use red potatoes instead of Yukon Gold? Yes, red potatoes are also waxy and work perfectly. They have a slightly firmer texture and hold their shape well.
Why is my potato salad dry? This usually happens if you let it sit too long or if the potatoes weren’t warm enough to absorb the dressing. Always pour the dressing over warm potatoes, and add a splash of broth before serving if needed.
Can I make this salad vegan? Absolutely. Use vegetable broth and skip the bacon variation. The rest of the ingredients are already plant-based.
Do I have to peel the potatoes? No, the skin is edible and adds texture. If you prefer a smoother salad, peel them after boiling while they’re still warm.
Can I use apple cider vinegar instead of white wine vinegar? Yes, apple cider vinegar adds a slightly fruity note that works well. Use the same amount.
How long does it take for the potatoes to absorb the dressing? About 10 minutes at room temperature is enough. For deeper flavor, let it sit for 30 minutes, but don’t refrigerate before serving if you want it warm.
Related
- Key Lime Chess Pie: Tangy, Creamy, Easy Recipe
- La Mud Pie Dessert: Easy No-Bake Recipe
- Kosher Salt Baked Potatoes: Crispy Skin Recipe
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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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