I’ve long cherished the tradition of German potato salad, yet I’ve transformed this classic into a completely plant-based version that rivals its traditional counterpart. As someone who’s experimented extensively with vegan adaptations of European classics, I’ve discovered that the key lies in the interplay between the warm, tender potatoes and a precisely balanced mustard vinaigrette.
The absence of mayonnaise actually allows the caramelized onions and fresh herbs to shine through more prominently. Let me share how I’ve mastered this dish, which has become a staple at both my casual gatherings and formal dinner parties.
Recipe
German-Style Potato Salad is a beloved dish that captures the essence of traditional German cuisine while being naturally vegan-friendly. This warm potato salad relies on a tangy vinaigrette-based dressing instead of mayonnaise, creating a lighter yet equally satisfying version of the classic recipe.
The success of this dish depends on choosing the right potatoes and timing the preparation so that the warm potatoes can properly absorb the flavorful dressing. Small waxy potatoes work best as they maintain their shape and texture while soaking up the vinaigrette’s bold flavors of mustard, vinegar, and caramelized onions.
- 2 pounds small waxy potatoes
- 2 medium onions, thinly sliced
- 1/4 cup white wine vinegar
- 3 tablespoons olive oil
- 2 tablespoons whole grain mustard
- 1 tablespoon fresh dill, chopped
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, sliced
- 2 tablespoons fresh parsley, chopped
Boil potatoes in salted water for 15-20 minutes until tender when pierced with a fork. While potatoes cook, heat olive oil in a skillet over medium heat and sauté sliced onions until golden brown, about 10-12 minutes.
In a large bowl, whisk together vinegar, mustard, sugar, salt, and pepper. Slice the warm potatoes into 1/4-inch rounds and add to the bowl with the dressing. Add caramelized onions, dill, and parsley, then toss gently to combine.
Let stand for 5 minutes before serving, garnishing with sliced green onions. For optimal results, dress the potatoes while they’re still hot, as this allows them to better absorb the flavors of the vinaigrette. The salad can be made ahead and reheated gently, though wait to add the fresh herbs until just before serving.
If the salad appears dry after sitting, refresh it with a splash of warm vegetable broth or additional vinaigrette. Store any leftovers in an airtight container in the refrigerator for up to three days.
Step-By-Step Cooking Instructions
You’ll begin by boiling the potatoes in salted water while simultaneously caramelizing thinly sliced onions until they’re a rich golden brown.
Next, you’ll whisk together the tangy mustard dressing and slice the warm potatoes into uniform rounds before combining them with the caramelized onions and fresh herbs.
Finally, you’ll garnish the assembled salad with green onions and allow it to rest for five minutes, giving the warm potatoes time to absorb the vibrant flavors of the dressing.
Step 1. Boil Potatoes Until Tender
Before proceeding with any other steps, place the waxy potatoes in a large pot and cover them with cold, salted water by about 1 inch.
Bring the water to a rolling boil over high heat, then reduce to medium-high to maintain a steady simmer. You’ll want to cook the potatoes for 15-20 minutes, depending on their size.
Test the potatoes’ doneness by inserting a knife into the center of the largest potato – it should slide in easily with minimal resistance.
Don’t overcook them, as you’ll need them to hold their shape when sliced. Once tender, drain the potatoes in a colander and let them cool just enough to handle safely.
They should still be quite warm when you begin slicing them for the salad.
Step 2. Caramelize Onions Until Golden
While the potatoes are boiling, heat 3 tablespoons of olive oil in a large skillet over medium heat.
Add your thinly sliced onions, spreading them evenly across the pan’s surface. You’ll need to stir them occasionally for the next 15-20 minutes as they transform from raw to translucent, and finally to a rich golden brown.
Don’t rush this process – proper caramelization requires patience.
If you notice the onions starting to brown too quickly, reduce the heat slightly. You’re looking for them to slowly develop their natural sugars, becoming sweet and tender.
When they’ve reached a deep golden color and have reduced significantly in volume, they’re ready.
Remove them from the heat but keep them warm until you’re ready to incorporate them into your potato salad.
Step 3. Prepare Tangy Mustard Dressing
The tangy mustard dressing forms the heart of an authentic German potato salad, bringing together a perfect balance of acidity and warmth.
In a large mixing bowl, you’ll combine white wine vinegar with whole grain mustard, whisking until they’re thoroughly integrated.
Add the sugar, which helps balance the vinegar’s sharpness, followed by salt and black pepper to enhance the overall flavor profile.
While the potatoes are still hot, drizzle the dressing over them, allowing the warm spuds to absorb the vibrant flavors.
You’ll notice how the mustard seeds from the whole grain mustard create tiny pops of intense flavor throughout the dish.
If you need to adjust the consistency, don’t hesitate to add a splash more vinegar or a touch of warm vegetable broth.
Step 4. Slice and Combine Ingredients
Once your potatoes have cooled just enough to handle, slice them into uniform 1/4-inch rounds, ensuring they’ll cook evenly and absorb the dressing optimally.
Transfer the warm potato slices to your large mixing bowl containing the prepared mustard vinaigrette. Add the caramelized onions while they’re still warm, then sprinkle in the freshly chopped dill and parsley.
Using a rubber spatula, gently fold the ingredients together, taking care not to break the potato slices. You’ll want to maintain their distinct shapes while ensuring each piece is thoroughly coated with dressing.
Let the mixture rest for five minutes, allowing the potatoes to absorb the vibrant flavors. Before serving, give the salad one final gentle toss and garnish with sliced green onions.
Step 5. Garnish and Let Rest
After gently combining all ingredients, let your German potato salad rest at room temperature for 5-10 minutes, allowing the warm potatoes to fully absorb the tangy vinaigrette.
During this crucial resting period, sprinkle fresh-cut green onions and additional chopped parsley over the top, creating an appealing visual contrast and adding a layer of bright, herbaceous flavor.
You’ll notice the vinaigrette settling into the warm potato layers as it rests, creating a harmonious blend of flavors.
If you’re serving later, you can cover and refrigerate the salad, but bring it back to room temperature before serving.
For the most authentic experience, serve while it’s still slightly warm, when the caramelized onions and mustard-vinegar dressing are at their peak flavor profile.
Why I Love This Dish
Making German potato salad brings me immense satisfaction, both as a cook and food lover.
I’m drawn to its elegant simplicity and the way each ingredient plays a crucial role in creating the final harmonious dish. The transformation of humble potatoes into something extraordinary, as they drink in the warm vinaigrette, never fails to delight me.
What I appreciate most is how this vegan version stays true to the original’s soul while offering a plant-based alternative that doesn’t compromise on flavor.
The interplay between the tangy dressing and caramelized onions creates layers of complexity that remind me of traditional German beer gardens. It’s a dish that proves how timeless recipes can evolve while maintaining their authentic character.
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