Equipment
Ingredients
Potatoes
- 1000 g red potatoes, scrubbed and unpeeled
- 15 g kosher salt
Vinaigrette
- 60 ml apple cider vinegar
- 45 ml neutral oil
- 15 g whole grain mustard
- 5 g yellow mustard seeds
- 50 g red onion, finely diced
- 4 g kosher salt
- 2 g black pepper, freshly cracked
Herbs
- 10 g fresh parsley, finely chopped
- 10 g fresh dill, finely chopped
- 10 g fresh chives, thinly sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 295 kcal
- Protein
- 6 g
- Carbohydrates
- 42 g
- Fat
- 12 g
- Fiber
- 5 g
- Sugar
- 4 g
- Sodium
- 1934 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 1228 mg
- Calcium
- 46 mg
- Iron
- 2.4 mg
- Magnesium
- 63 mg
- Phosphorus
- 167 mg
- Zinc
- 0.9 mg
- Vitamin A
- 37 mcg
- Vitamin C
- 29 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 49 mcg
- Vitamin B6
- 0.5 mg
- Thiamin
- 0.22 mg
- Riboflavin
- 0.09 mg
- Niacin
- 3.0 mg
- Folate
- 55 mcg
- Water
- 235 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Wash the red potatoes and cut them into 2.5cm cubes, keeping the skins intact for texture and color.
Place the cubed potatoes in a large pot and cover with cold water by at least 2cm. Add the salt for the boiling water. Bring to a boil at 100°C/212°F, then reduce the heat and simmer until the potatoes are easily pierced with a fork but still hold their shape.
Drain the potatoes thoroughly in a colander and leave them to steam dry for 5 minutes. This prevents a watery dressing.
While the potatoes are steaming, whisk together the apple cider vinegar, oil, whole grain mustard, yellow mustard seeds, diced red onion, salt, and black pepper in a large mixing bowl until emulsified.
Add the warm potatoes to the bowl with the vinaigrette. Toss gently to coat thoroughly. Let the mixture sit for 15 minutes so the warm potatoes can absorb the dressing.
Once the salad has cooled slightly and absorbed the dressing, fold in the freshly chopped parsley, dill, and chives. Serve immediately or let it rest longer to deepen the flavors.
Chef's Notes
- Always dress potato salads while the potatoes are still warm. The starches expand when heated, creating a porous texture that absorbs vinaigrettes far better than cold potatoes.
- Starting potatoes in cold water ensures even cooking. Dropping them directly into boiling water cooks the exterior too quickly while leaving the center raw.
- Toasting the raw mustard seeds gently in a dry skillet for one minute before adding them to the dressing will elevate their nutty flavor and add a pleasant pop to the texture.
Storage
Refrigerator: 3 days — Store in an airtight container. Allow to come to room temperature before serving.
Troubleshooting
Potatoes are mushy and falling apart
Cause: Potatoes were boiled too vigorously or cooked for too long
Fix: Mash slightly to create a thicker, rustic potato salad binding. It will taste delicious even if the shape is lost
Prevention: Maintain a gentle simmer rather than a rolling boil, and check doneness frequently after 10 minutes
Salad tastes bland despite following the recipe
Cause: Potatoes were cooked in unsalted water, or the potatoes absorbed less dressing due to being completely cooled
Fix: Add an extra pinch of salt, a splash more vinegar, and toss again
Prevention: Always salt the boiling water heavily, like the sea, and dress the potatoes while they are still warm
Cultural Context
Traditional German potato salad (Kartoffelsalat) varies significantly by region. While northern Germany favors heavy mayonnaise-based dressings, the southern regions of Swabia and Bavaria champion this warm, vinegar and broth-based style. This lighter, acid-forward version is traditionally served alongside roasted meats or sausages, providing a bright counterpoint to rich flavors.
