German-Style Potato Salad with Fresh Herbs and Tangy Dressing
This German-inspired potato salad features tender red potatoes tossed with fresh herbs, capers, and a bright honey mustard vinaigrette. Unlike mayonnaise-based versions, this salad gets its creamy texture from perfectly cooked potatoes and a tangy olive oil dressing with Dijon mustard, lemon juice, and white wine vinegar. The combination of fresh parsley, basil, and dill adds vibrant flavor, while capers provide a briny pop. Perfect for picnics, barbecues, or as a side dish for grilled meats. This potato salad actually improves in flavor as it sits, making it ideal for meal prep or entertaining.
Ingredients
- 2 lbs small red potatoes, scrubbed and sliced into 1/4-inch thick rounds
- 1 Tbsp sea salt
- 1 small red onion, thinly sliced
- ¼ cup capers
- 4 green onions, green and white parts chopped
- 1 celery stalk, diced
- ¼ cup fresh parsley, minced
- ¼ cup fresh basil, minced
- 3 Tbsp fresh dill, minced
- ¼ cup extra virgin olive oil
- juice of 1/2 lemon
- 3 Tbsp white wine vinegar
- 2 tsp Dijon mustard
- 3 garlic cloves, minced
- ½ tsp sea salt
- ⅛ tsp black pepper
Instructions
- 1
Add sliced potatoes and salt to a large pot and cover with water
- 2
Bring to a boil over medium-high heat, then reduce to medium-low and cook for 6-7 minutes until easily pierced with a knife
- 3
Drain and cool the potatoes
- 4
Add cooked potatoes to a large mixing bowl with red onion, capers, green onions, and celery
- 5
Gently toss the potato mixture
- 6
Mix in parsley, basil, and dill
- 7
Combine olive oil, lemon juice, white wine vinegar, Dijon mustard, garlic, salt, and pepper in a jar and whisk
- 8
Pour dressing over potato salad and gently toss
- 9
Serve immediately or refrigerate until ready to serve
Tips
Don't overcook the potatoes - they should be tender but still hold their shape when pierced with a knife.
Let the potatoes cool completely before adding dressing to prevent them from breaking apart.
This salad tastes best after sitting for at least 30 minutes to allow flavors to meld together.
Good to Know
Refrigerate covered for up to 3 days. Best served at room temperature.
Can be made up to 1 day ahead. Add dressing just before serving for best texture.
Serve at room temperature or slightly chilled. Let sit 30 minutes after dressing for best flavor.
Common Mistakes
Don't overcook potatoes to avoid mushy texture
Cool potatoes completely before dressing to prevent breaking apart
Add dressing just before serving if making ahead to maintain texture
Substitutions
FAQ
Can I make this potato salad ahead of time?
Yes, prepare the potato and vegetable mixture up to 1 day ahead, but add the dressing just before serving to maintain the best texture and prevent the potatoes from breaking down.
What if I don't have fresh herbs?
You can substitute with dried herbs using about 1/3 the amount. So use 1 tablespoon each of dried parsley, basil, and dill instead of the fresh amounts called for.
How long will this potato salad keep in the refrigerator?
This salad will keep covered in the refrigerator for up to 3 days. The flavors actually improve after the first day as they have time to meld together.