German potato salad
A warm and tangy salad dressed with onions, mustard, vinegar, and chives. Perfect alongside sausages, salmon, or chicken, with flavours that deepen as it rests.
Updated : 04 December, 2025
Easy
About 20 min.
Ingredients
800 grams
Potato
3 tablespoon
Olive oil
1
Onion
150 milliliters
Chicken broth
2 tablespoon
White wine vinegar
1 tablespoon
Dijon mustard
pinch
Sugar
pinch
Nutmeg
1 tablespoon
Chives
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Add the potatoes to a saucepan and cover them with cold water. Add 1 tablespoon of salt, cover with a lid, and bring to the boil. Cook for 12-14 minutes, or until the potatoes are just tender. Drain and set aside to cool slightly.
Step 2
Meanwhile, heat 1 tablespoon of the oil in a frying pan over medium heat and add the chopped onion with a good pinch of salt. Fry gently for 6-8 minutes, softening them without browning. Pour in the stock and let it simmer for 3 minutes to reduce slightly. Remove from the heat.
Step 3
In a bowl, whisk together the remaining oil, vinegar, mustard, sugar, and nutmeg until the dressing comes together smoothly. Season with a generous grind of black pepper.
Step 4
When the potatoes are cool enough to handle but still warm, peel off the skins if you prefer the traditional style. Slice the potatoes into 1cm/½in slices and transfer them to a large bowl.
Step 5
Pour the dressing into the pan with the onions, stir to combine, then tip the mixture over the sliced potatoes. Add the chopped chives and gently mix everything together - it's fine if some potatoes break up.
Step 6
Let the potato salad sit for at least 30 minutes to absorb the flavours fully. Taste and add more salt and pepper if needed. Enjoy as a side dish with sausages, chicken, or salmon.
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