German Potato Salad That’s Better Cold Than Warm (Yes, Really)

Why I Don’t Reheat This Salad

Most potato salads get flabby and soggy once they sit around. Not this one. It actually tastes better after chilling—something about the tangy dressing soaking into the waxy potatoes overnight. I’ve made versions where I tried to warm them up, but no. The cold bite brings out the vinegary sharpness and that subtle crunch from the onion and pickles. It’s the kind of dish that sneaks up on you—at first, you’re just grabbing a fork, then suddenly you realize you’ve been talking about it for ten minutes.

Why It Matters Now

With grilling season, outdoor gatherings, or lazy weekend picnics, this salad feels just right. It’s simple but not boring, and it doesn’t need a lot of fuss. Honestly, it’s odd how a dish can remind you of summer even when it’s still spring—and somehow, that makes eating it all the sweeter.

Vinegar Potato Salad

This potato salad uses waxy potatoes combined with a tangy vinegar-based dressing, emphasizing marination and chilling to develop flavor. The final dish has a firm yet tender texture with a vibrant, glossy appearance from the dressing and crunch from the onions and pickles, served cold.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 180

Ingredients Equipment Method

Ingredients

  

• 2 pounds waxy potatoes such as fingerlings or new potatoes
• 1/2 cup white vinegar for dressing
• 1 small red onion thinly sliced
• 1 cup pickles diced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Equipment

• Large pot for boiling potatoes
• Mixing Bowl
• Knife and cutting board
• Measuring spoons
• Stirring spoon or spatula
• Refrigerator

Method

 

1. Place the waxy potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until tender when pierced with a fork, about 15-20 minutes. Drain and set aside to cool slightly.
   2 pounds waxy potatoes
2. While the potatoes are still warm, peel and cut them into bite-sized pieces. Transfer into a mixing bowl.
   2 pounds waxy potatoes
3. In a small bowl, whisk together the white vinegar, olive oil, salt, and black pepper until well combined. Pour the mixture over the warm potatoes and gently toss to coat evenly. Add the sliced red onion and diced pickles, then toss again.
   1/2 cup white vinegar, 2 tablespoons olive oil, 1 teaspoon salt, 1/4 teaspoon black pepper, 1 small red onion, 1 cup pickles
4. Transfer the coated potatoes and ingredients to a clean bowl, cover with plastic wrap, and refrigerate for at least 2 hours or overnight. This allows the flavors to meld and the dressing to absorb into the potatoes.
5. Once chilled, give the salad a gentle toss. Serve cold, garnished with extra pickles or herbs if desired, with a crisp fork and a side dish.

One of those recipes where the best part is the leftover forkfuls in the fridge, ready whenever you need a break from the usual chips or dip. Maybe I should stop here before I start eating straight from the bowl again.