German Potato Salad

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I hope that everyone had a nice Memorial Day weekend. Summer is here!

I’m going to say goodbye to you all to refuel during my annual hiatus but not without leaving you with a delicious German Potato Salad from Once Upon a Chef to enjoy all season long. This recipe is the perfect side to anything on the grill, great to bring to a potluck, and will be appreciated by the unfortunate mayo-haters that lurk among us. On that point, I still love Burg’s Potato Salad but this is a wonderful alternative that, like Burg’s, is a perfect example of its kind.

Enjoy and happy summer. See you in the Fall!

German Potato Salad
Print Recipe

German Potato Salad

Servings: 8

Ingredients

  • 3 1/2 lbs baby gold or red bliss potatoes
  • 2 Tbs salt, divided
  • 2/3 c vegetable oil
  • 1/4 c + 2 Tbls rice vinegar
  • 1 Tbls sugar
  • 1 tsp smoked paprika plus more for serving
  • 1 tsp freshly ground black pepper
  • 1 medium red onion halved and very thinly sliced
  • 1/2 c chopped parsley plus more for serving

Instructions

  • Place the potatoes in a large saucepan and fill the pan with enough cold water so that it covers the potatoes by about 1 inch. Add one tablespoon of salt and bring to a boil over high heat. Continue cooking until the potatoes are just tender when pierced with a knife, 10 to 15 minutes.
  • Meanwhile, in a large bowl, combine the oil, rice vinegar, sugar, remaining tablespoon salt (I know that sounds like a lot; feel free to add less and season to taste at the end but keep in mind that potatoes require a lot of salt), pepper, smoked paprika, red onion and parsley. Stir to combine. Set aside, stirring occasionally and allowing the onions to marinate and pickle in the dressing while the potatoes cook.
  • Drain the potatoes in a colander. While they are still hot (as hot as you can handle), cut them bite-size into halves, thirds, or quarters, depending on the size, and place in the bowl with the dressing.
  • Using a large rubber spatula, toss the potatoes with the dressing, being careful not to break up the potatoes too much. Cool to room temperature, stirring occasionally until the potatoes soak up all the vinaigrette. Cover and refrigerate at least 4 hours or overnight.
  • When ready to serve, bring the potato salad to a cool room temperature. Stir well, then taste and adjust seasoning with more salt, pepper, or sugar, if necessary. Transfer to a serving bowl and sprinkle with smoked paprika and parsley.

Notes

Potato salad should be left out for no more than two hours (or one hour if the temperature is above 90 degrees). Leftovers should be promptly refrigerated.
Make Ahead: This potato salad can be made and stored in a covered container in the refrigerator up to 3 days ahead of time.
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