Easy!!! Yum!! Mrs.west’s German Potato Salad

May 11, 2023May 11, 20230 4

Classic German Potato Salad recipe for your next barbecue

Easy!!! Yum!! Mrs.west’s German Potato Salad

by The Chefin Salad

Prep

15 min

Cook

15 min

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

256

Sugar

Fat

16g

German Potato Salad is a traditional dish that originated in Southern Germany. It differs from American potato salad in that it’s served warm and has a tangy dressing made with cider vinegar and olive oil instead of mayonnaise. German immigrants brought potato salad to America and it has since become a staple at summer barbecues and picnics. This recipe features red onions for extra flavor and dill weed for a fresh, herbaceous taste. Serve this classic German dish alongside grilled bratwurst or hamburgers for a perfect summer meal.

Instructions

1.	Wash and peel the potatoes. Cut them into small cubes and place them in a pot of cold water.
2.	Bring the water to a boil, then reduce the heat and simmer until the potatoes are tender (about 10-15 minutes).
3.	Drain the potatoes and let them cool slightly.
4.	Meanwhile, in a large bowl, mix together the garlic powder, salt, pepper, and cider vinegar.
5.	Add the chopped red onion and olive oil to the bowl and mix well.
6.	Add the potatoes to the bowl and toss with the dressing.
7.	Sprinkle the dill weed over the top and stir to combine.

PROS

This potato salad is simple to make and has a tangy, flavorful dressing.

It’s a great side dish for summer barbecues and picnics.

CONS

The potatoes in this salad are boiled, which can make them soft and mushy if overcooked.

This salad should be eaten within a day or two of being made, as it does not keep well.

HEALTH & BENEFITS

Potatoes are a good source of vitamin C, potassium, and fiber.
The cider vinegar in this recipe can help improve digestion and lower blood sugar levels.

	2 lbs potatoes
	2 teaspoons garlic powder
	1/2 teaspoon salt
	1 tablespoon pepper
	3/4 cup cider vinegar
	1/2 cup red onion
	1/2 cup olive oil
	3 tablespoons dill weed