Serves 4
25 min
German Potato Salad with Brats
Recipe GLPRac83e0d4a94c10
A classic German-style warm potato salad dressed with tangy vinegar, mustard, and fresh herbs. The creamy Yukon gold potatoes are tossed while still warm to absorb the savory dressing, creating a comforting side dish with bright, sharp flavors that pairs perfectly with traditional German sausages.
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Ingredients
2 medium Yukon gold potatoes
1 tsp. salt (for boiling)
2 tbsp. olive oil
1 tbsp. red wine vinegar
2 tsp. whole-grain mustard
1 tsp. Dijon mustard
¼ tsp. salt
¼ tsp. black pepper
1 tbsp. fresh dill, chopped
Directions
Peel the Yukon gold potatoes and cut them into bite-sized cubes, about ¾ inch on each side.
Fill a pot with water and bring it to a boil. Add 1 tsp. salt to the water, then carefully add the potato cubes.
Cook the potatoes for 12-15 minutes, or until they are just tender when pierced with a fork but still hold their shape.
While the potatoes cook, whisk together the olive oil, red wine vinegar, whole-grain mustard, and Dijon mustard in a large bowl until well combined.
Drain the cooked potatoes thoroughly in a colander and transfer them immediately to the bowl with the dressing while they are still warm.
Gently fold the warm potatoes into the dressing, being careful not to break them apart. The warm potatoes will absorb the flavors as they cool slightly.
Season the salad with ¼ tsp. salt and ¼ tsp. black pepper, then fold in the fresh chopped dill.
Taste and adjust seasonings if needed. Serve warm or at room temperature alongside your favorite German bratwurst sausages.
