By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
130 cal · 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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
Comments
This is a genuine weeknight winner in Charlotte, with potatoes and dill readily stocked at any Harris Teeter, Food Lion, or Walmart, and no special-order hunt required. The cost per serving sits around $2.50–$3.00 depending on potato size and dill freshness, kept honest by bulk staples. However, the stated 25 minutes glosses over boiling and cooling time for potatoes; expect 35–40 minutes total, especially if serving warm as the German tradition demands. The dish reheats passably and feeds four generously, though it's best eaten same-night before the vinegar-soaked potatoes turn mushy—not ideal for Monday lunch leftovers.
Sign in or create a free account to add your review.
