Ingredients
Scale
- 2 pounds waxy potatoes (such as Yukon Gold or red potatoes)
- 1 cup diced onion
- 1 cup diced celery
- 1/2 cup apple cider vinegar
- 1/4 cup vegetable oil
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Wash the potatoes and place them in a large pot. Cover with cold water and bring to a boil. Cook until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly. Once cool enough to handle, peel and slice them into 1/4-inch thick slices.
- In a large skillet, combine the diced onion and celery. Pour in the apple cider vinegar, vegetable oil, Dijon mustard, and sugar. Stir to combine and heat over medium heat until warmed through.
- Add the sliced potatoes to the skillet and gently toss to coat them in the dressing. Season with salt and pepper to taste.
- Warm the potato salad over low heat for 5-10 minutes, allowing the flavors to meld together.
- Remove from heat and garnish with chopped fresh parsley before serving.
Notes
- For added flavor, consider sautéing the onions and celery in a bit of bacon fat before adding the vinegar dressing.
- This potato salad is best served warm, but can also be enjoyed cold.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3
- Sodium: 200
- Fat: 8
- Saturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 4
- Protein: 4
- Cholesterol: 0
Keywords: Authentic German Potato Salad, warm potato salad, tangy potato salad, German recipes, side dish recipes, potato salad recipe