German Potato Salad

by on September 17, 2011 » Add the first comment.
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A no-mayo version of a classic side.


  • 3 large potatoes, peeled
  • 1/4 cup corn or vegetable oil
  • 1/4 cup white vinegar
  • 1/4 cup sugar
  • 1 1/2 teaspoons salt
  • 1 tablespoons finely chopped fresh parsley
  • 1/4 cup finely chopped onion


  1. Peel potatoes
  2. Cut into 1/2 inch medallions
  3. Plunge into boiling hot water
  4. Reduce heat and simmer 10 minutes, until fork-tender
  5. Drain and place in ice water briefly
  6. Mix vinegar, sugar and salt.
  7. Whisk ( to emulsify) oil into the vinegar
  8. Gently fold everything in with potatoes
  9. Chill for at least an hour before serving. Overnight is OK.


  • You can cook the potatoes the day before and keep them chilled until you are ready to make the potato salad.
  • The potatoes in German Potato Salad are usually sliced, rather than cubed, but you’re the boss…make whatever shape you prefer.

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