Warm German Potato Salad

Why You’ll Love Warm German Potato Salad Recipe

I love this recipe because it’s rich in flavor without being heavy. The warm vinegar-based dressing is tangy with a touch of sweetness, and the potatoes soak it up perfectly. It’s a refreshing alternative to creamy potato salads and always feels satisfying and comforting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 1kg (about 2.2 lbs) potatoes, peeled and cut into bite-sized pieces

• 6 slices smoked turkey, chopped

• 1 medium onion, finely diced

• ¼ cup white vinegar

• ¼ cup chicken broth

• 2 tablespoons sugar

• 1 teaspoon Dijon mustard

• Salt and black pepper to taste

• 2 tablespoons fresh parsley, chopped

Directions

I begin by placing the diced potatoes in a large pot of salted water and bringing it to a boil. I cook them until they’re fork-tender, then drain them and leave them in the warm pot so they stay hot.

While the potatoes cook, I heat a large skillet over medium heat and add the chopped smoked turkey. I cook it until lightly browned and fragrant.

I add the diced onion to the skillet and sauté until it softens and becomes translucent.

Next, I stir in the white vinegar, chicken broth, sugar, and Dijon mustard. I bring the mixture to a gentle simmer, stirring to combine everything and letting the flavors meld together.

I pour the hot dressing over the warm potatoes and gently toss until they’re evenly coated. I season with salt and black pepper, then sprinkle the chopped parsley over the top.

I serve the salad warm, when the flavors are at their best.

Servings and Timing

This recipe makes about 4–6 servings. I usually spend around 20 minutes prepping and another 15–20 minutes cooking, so it’s ready in about 40 minutes.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm the salad gently in a skillet or microwave until heated through. I prefer it served warm rather than cold.

FAQs

What type of potatoes work best?

I like using waxy potatoes such as Yukon gold or red potatoes because they hold their shape well.

Is this salad served hot or cold?

I enjoy it best served warm, but it’s also good at room temperature.

Can I make this ahead of time?

I prefer making it fresh, though it can be reheated gently before serving.

What gives this salad its tangy flavor?

The vinegar in the dressing provides the classic tang that balances the sweetness.

Can I adjust the sweetness?

I sometimes reduce or increase the sugar slightly to suit my taste.

Can I add extra herbs?

I like adding parsley, and sometimes a bit of dill for freshness.

Is this dish gluten-free?

Yes, it’s naturally gluten-free.

What does this pair well with?

I serve it with grilled chicken, roasted meats, or sausages.

How do I keep the potatoes from falling apart?

I cook them just until fork-tender and handle them gently when mixing.

Can leftovers be eaten cold?

They can be, but I personally think the flavors shine best when warmed.

Conclusion

Warm German Potato Salad is one of my favorite side dishes because it’s comforting, tangy, and full of flavor without being heavy. The tender potatoes and savory dressing make it a recipe I enjoy serving for family meals and gatherings again and again.