Grandma’s German Potato Salad
This authentic German potato salad is a far cry from creamy mayonnaise-based versions. It relies on a hot, tangy dressing of vinegar, sugar, and broth that is poured over warm, waxy potatoes, allowing them to absorb the bold flavors. The dish features a perfect balance of sweet and sour notes, enhanced by the savory crunch of fried onions and celery. It is traditionally served warm or at room temperature, making it an ideal side dish for sausages, roast pork, or grilled meats. This recipe captures the essence of a hearty family gathering, offering a comforting yet zesty profile that pairs beautifully with rich, savory mains. It’s a timeless classic that brings warmth and nostalgia to any table, perfect for picnics, barbecues, or a cozy Sunday dinner.
Description
This authentic German potato salad is a far cry from creamy mayonnaise-based versions. It relies on a hot, tangy dressing of vinegar, sugar, and broth that is poured over warm, waxy potatoes, allowing them to absorb the bold flavors. The dish features a perfect balance of sweet and sour notes, enhanced by the savory crunch of fried onions and celery. It is traditionally served warm or at room temperature, making it an ideal side dish for sausages, roast pork, or grilled meats. This recipe captures the essence of a hearty family gathering, offering a comforting yet zesty profile that pairs beautifully with rich, savory mains. It’s a timeless classic that brings warmth and nostalgia to any table, perfect for picnics, barbecues, or a cozy Sunday dinner.
Ingredients
- 1 cup chopped onion 1/2 cup chopped celery
- 4 Tbsp. flour 1 cup vinegar
- 4 Tbsp. sugar 1 cup water
- 3 tsp. salt 12 cups cooked potatoes, chopped pepper parsley
- to break up the potato slices.
Directions
- 1 Slice the cooked potatoes into thin rounds and place them in a large serving bowl.
- 2
In a medium saucepan, combine the vinegar, water, sugar, salt, and flour. Whisk continuously over medium heat until the mixture thickens and comes to a gentle bubble.- 3
Add the chopped onion and celery to the saucepan. Cook for 2-3 minutes until the vegetables are tender but still crisp.- 4
Pour the hot vinegar dressing over the warm sliced potatoes in the serving bowl.- 5
Gently toss the potatoes with the dressing using a wide spatula, being careful not to crush them. Allow the salad to sit for 10 minutes so the potatoes absorb the flavors.- 6
Season with black pepper to taste and garnish with fresh parsley before serving warm or at room temperature.NoteFor best flavor, use waxy potatoes like Yukon Gold or Red Bliss, which hold their shape better than starchy varieties.
You can add cooked, crumbled bacon or sliced hard-boiled eggs for extra protein and richness.
This salad tastes even better the next day as the flavors meld together. Store covered in the refrigerator for up to 3 days.
If the dressing is too thick, add a splash more water or vegetable broth. If too thin, simmer a bit longer.
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