I am a big fan of German-style potato salads, which are quite different from what we’re used to here in the States. German potato-salads replace the mayo with a vinaigrette dressing. They are lighter, brighter and more filling. This particular recipe, inspired by David Hagedorn’s version in the Washington Post, is a keeper. Not only does it make a big batch, but it also seems to get tastier as it sits — a total win for potlucks or picnics. The salad is made from new potatoes which are firm and creamy. Plus, a bonus: no peeling required. This recipe calls for one whole raw red onions, which may seem like a large amount. Once the onions are pickled, they become tangy and sweet. They are honestly the best part of the salad – and that’s coming from a long-time raw onion-phobe.
What you’ll need to make German potato salad
Step-by step instructions
Place the potatoes into a large pan and add enough water to cover the potatoes by approximately 1 inch. Add one teaspoon of salt, and bring to a rolling boil over high-heat. Cook the potatoes until they are tender when pierced by a knife. This should take 10 to 15 minutes.