Warm German Potato Salad

This warm German potato salad is a tangy, vinegar-based take on the classic side dish—no mayonnaise in sight. With tender potatoes, a bright mustard dressing, and the refreshing crunch of cucumber, this salad is served warm and ready in just 15 minutes. Perfect as a picnic staple, potluck side, or a cozy weeknight addition, it’s a light yet satisfying option that feels both hearty and fresh.

Why You’ll Love This Recipe

• No mayo – Great for warm weather gatherings or those avoiding creamy dressings

• Quick and easy – Ready in just 15 minutes

• Tangy and flavorful – The mustard-vinegar dressing adds a bold punch

• Vegan-friendly – A plant-based dish that everyone can enjoy

• Served warm – A comforting twist on traditional cold potato salads

• Perfect for all seasons – Light enough for summer, cozy enough for fall

• Meal prep-friendly – Stores well and reheats easily

• Simple ingredients – No hard-to-find items

• Customizable – Easily add herbs or extra veggies

• Crisp texture – Thanks to fresh cucumbers folded in before serving

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 pounds starchy potatoes

• 1/2 small red onion, finely chopped

• 2 tablespoons mustard

• 1/4 cup white vinegar

• 2 tablespoons olive oil

• 1/2 teaspoon sugar

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 small cucumber, thinly sliced

Directions

1. Add the potatoes to a large pot and fill with cold water. Add 1/2 teaspoon of salt.

2. Bring to a boil and cook for about 10 minutes, or until the potatoes are fork-tender.

3. Drain the potatoes and set aside to steam dry.

4. In a bowl, whisk together the red onion, mustard, white vinegar, olive oil, sugar, salt, and pepper until well combined.

5. Once the potatoes are cool enough to handle but still warm, peel and cube them.

6. Toss the warm potato cubes with the dressing until well coated.

7. Gently fold in the sliced cucumber.

8. Serve immediately while still warm.

Servings and timing

• Servings: 8

• Prep time: 15 minutes

• Cook time: 10 minutes

• Total time: 15 minutes

Variations

• Add chopped fresh parsley or dill for extra flavor

• Swap red onion for shallots for a milder taste

• Use apple cider vinegar instead of white vinegar for a fruitier note

• Add sliced radishes or shredded carrots for a crunchier texture

• Try with small waxy potatoes (like Yukon Gold or red potatoes) for a different bite

• Add capers or chopped pickles for a salty contrast

• Use Dijon mustard for a sharper, more complex flavor

• Substitute olive oil with avocado oil for a lighter taste

• Add steamed green beans for a more complete side dish

• Garnish with chives for extra color and flavor

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, allow the potato salad to come to room temperature for 20 minutes, or warm it in the microwave for 1-2 minutes. You can also enjoy it cold or at room temperature if preferred.

FAQs

What kind of potatoes work best for this recipe?

Starchy potatoes like Russets or Yukon Gold work well because they hold their shape while absorbing the dressing.

Can I make this ahead of time?

Yes, you can make it a few hours ahead. It tastes best warm, so reheat gently before serving.

Is this recipe vegan?

Yes, it contains no animal products and is completely plant-based.

Can I use Dijon or spicy mustard instead of yellow?

Absolutely. Use whatever mustard you enjoy. Dijon adds a sharp, tangy flavor.

Should I peel the potatoes before boiling?

It’s best to boil with the skin on, then peel after. This helps retain their shape and flavor.

Can I add herbs to this salad?

Yes, parsley, dill, or chives are all great options for extra freshness.

Will it taste good cold?

Yes, this salad is also delicious chilled or at room temperature.

How do I avoid the potatoes turning mushy?

Don’t overboil them. Boil just until fork-tender, then drain and let them steam dry.

Can I add protein to make it a full meal?

Yes, you can serve it with grilled tofu, plant-based sausages, or roasted chickpeas for a heartier dish.

What’s the best way to slice the cucumber?

Thin, even slices using a sharp knife or mandoline ensure a nice crunch without overpowering the potatoes.

Conclusion

Warm German potato salad is a fresh, vibrant alternative to traditional mayo-based versions. With a tangy mustard dressing, creamy potatoes, and refreshing cucumber, it’s a side dish that fits any occasion. Whether you’re serving it at a summer barbecue, fall potluck, or a weeknight dinner, this easy recipe is sure to become a favorite.

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