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Pioneer Woman German Potato Salad

Pioneer Woman German Potato Salad - recipe card
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This hearty German potato salad features tender red potatoes tossed in a warm, tangy vinegar dressing with fresh herbs and a hint of sweetness. It is creamy yet light, with a robust flavor that pairs perfectly alongside grilled meats or as a satisfying side dish.

Ingredients

Scale
  • 2 pounds red potatoes, scrubbed and cut into 1-inch cubes
  • 1/2 cup yellow onion, finely diced
  • 1 tablespoon olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons water
  • 1 tablespoon granulated sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon fresh chives, snipped
  • 1 teaspoon celery seeds

Instructions

  1. Place the cubed potatoes in a large pot and cover with cold water by 2 inches. Add 1 teaspoon of kosher salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, until the potatoes are fork-tender but not falling apart. Drain well and set aside.
  2. While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the finely diced onion and cook, stirring occasionally, for 3-4 minutes until the onion is translucent and fragrant. Do not let it brown.
  3. In a small bowl, whisk together the apple cider vinegar, water, sugar, Dijon mustard, kosher salt, black pepper, and celery seeds until the sugar is fully dissolved.
  4. Pour the vinegar mixture into the skillet with the onions. Stir well and bring to a gentle simmer over medium heat. Let it cook for 2-3 minutes, allowing the flavors to meld and the dressing to slightly thicken.
  5. Add the drained potatoes to the skillet with the warm dressing. Gently toss with a wooden spoon or spatula to coat every potato cube evenly. Be careful not to mash the potatoes.
  6. Let the potatoes absorb the dressing over low heat for 3-5 minutes, stirring occasionally. The mixture should be moist but not soupy.
  7. Remove the skillet from heat. Stir in the fresh parsley and chives, reserving a pinch for garnish. Taste and adjust seasoning if needed, adding a pinch more salt or pepper if desired.
  8. Serve the potato salad warm. If you prefer it at room temperature, let it stand for 10-15 minutes before serving. Garnish with the reserved herbs just before bringing to the table.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a skillet over low heat with a splash of water or vinegar to refresh the dressing, or microwave in 30-second intervals, stirring between. This salad can also be served cold, though the flavor is best when warm or at room temperature. Freezing is not recommended as the potatoes become mushy.

Nutrition

Keywords: German potato salad, warm potato salad, vinegar potato salad, no bacon potato salad, vegetarian potato salad, red potato salad, stovetop side dish, German side dish, potluck salad, comfort food side

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-german-potato-salad-recipe/