I’m pretty sure everyone has those meals that just remind you of your childhood and family gatherings. That is this one for me. ALL the credit for this one goes to my mom and Oma. I should call it ‘Oma’s Potato Salad’ since my mom is also an ‘Oma’! This recipe is used by everyone in our family. It’s a staple in our family and made for many gatherings! It’s great for BBQ’s or any old side dish all year round!
I didn’t even realize it was fully plant-based until after I went plant-based! I asked my mom how she dressed it, and when she told me it was simply mustard, apple cider vinegar, and olive oil I was thrilled.
How is German Potato Salad different?
The great thing about German Potato Salad is that it’s not slathered with mayonnaise. It’s a super simple and light dressing. The technique, however, is a little complicated, but easy once you get the hang of it.
How do you make German Potato Salad?
It’s important to use red potatoes! The potatoes need to be boiled in salt water WITH THE PEELS on. Drain the water, let them cool a little until you are able to handle them, and you can simply peel the skin off. Cut in half lengthwise, and using a mandoline, slice the potatoes thinly. A traditional German Potato Salad calls for thinly sliced potatoes! Then, coat the potatoes in the dressing made from a good german style mustard of your choice, ACV, olive oil and spices. Make sure to toss gently so you don’t break apart the thinly sliced potatoes. My mom’s pro-tip is to just move the bowl around to coat all the potatoes, without tossing. Then throw in your pickles. If you don’t like pickles, cucumbers work also!
How far ahead should I make the German Potato Salad?
You can serve it immediately, but it’s SOOOOO much better to let the flavours marinate for a full day or overnight! It definitely won’t freeze, but should keep in the fridge for about 4-5 days.
This potato salad is:
German Potato Salad
- 1 kg red Potatoes
- 1 cup boiling hot water
- 1 veggie bouillon cube
- 4 tbsp apple cider vinegar
- 4 tbsp olive oil
- 2 tbsp german mustard
- 1 small onion, optional diced finely
- 3-4 pickles diced finely
- salt and pepper
- parsley for garnish
- In a large pot, bring salted water to a boil. Add potatoes and cook for approximately 20-25 minutes. Using a fork or knife, you can check the doneness of the potatoes. Drain water.
- Once the potatoes have cooled enough to be handled, remove the skins. Cut lengthwise, and thinly slice with a mandoline. Sprinkle with salt and pepper.
- In a cup with the boiling water, add the bouillon cube, apple cider vinegar, mustard, and oil. Whisk until combined.
- In a bowl, pour dressing over potatoes. Carefully, toss the potatoes or move the bowl around to coat all potatoes with the dressing.
- Add pickles and if desired, add finely diced onions.
- Garnish with parsley. Cover in refrigerator for 4-6 hours or overnight.