German Potato Salad Recipe

German Potato Salad Recipe
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  • Servings : 4 to 6
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

Nutritional Info

This information is per serving.

  • Calories

  • Total Fat

    7.1 g
  • Cholesterol

    0 mg
  • Sodium

    19 mg
  • Total Carbohydrate

  • Dietary Fiber

    6.2 g
  • Protein

    4.4 g
  • Vitamin D

    0 mcg
  • Calcium

    58 mg
  • Iron

    2 mg
  • Potassium

    988 mg

This German potato salad recipe is one I grew up with. My German grandmother made it often during the warm weather months.

I love potato salad recipes made with mayonnaise but this is nice for a change. The oil and vinegar is a tasty change from what can seem like “everything mayonnaise” in summer salads.

German people love their dill and it does add fantastic flavor to the potatoes and the oil and vinegar dressing. Use as little or as much as you want. I have added fresh parsley as well for extra flavor and nutritional value.

This potato salad recipe can be eaten warm right when it’s made or cold after refrigerating it for a few hours. Either way is delicious. It’s just a matter of preference.

See serving suggestions below the recipe.

German Potato Salad Recipe

vegetarian labelgluten free labelvegan label


  • 6 medium potatoes
  • 2 medium onions, peeled and chopped
  • 3 tablespoons fresh dill, chopped
  • 3 tablespoons fresh parsley, chopped
  • salt and pepper to taste
  • 3 tablespoons oil
  • 3 tablespoons white vinegar
  • 1 teaspoon sugar (optional)


Step 1

Peel the potatoes, cut in half and cook them until they are done but not mushy. Drain them well and put them aside to cool a bit.

Step 2

When the potatoes are cool enough to handle, cut them into chunks or thick slices and add them to a large bowl. Chop the onions, dill and parsley. Add it all to the same bowl and season with salt and pepper to your taste.

Step 3

Heat the oil, vinegar and sugar together. Pour the dressing over the potato mixture. Stir the salad well to combine all the ingredients and let sit for a bit before serving to incorporate all of the flavors.

Serves 4 to 6.

This recipe can be served while it is still warm or refrigerate it and serve it cold. It can stay in the fridge for a couple of days.

Note that the recipe calls for a teaspoon of sugar, but I have marked it as optional. Add it if you feel you want it, but don’t avoid this recipe because of the sugar. I seldom add any sugar at all to recipes like this and they taste just great to me, so if you don’t want added sugar, just leave it out. Or add a bit and see how you like it before using the whole teaspoon.

Tips and Variations:

  • Red onions add wonderful color, so I usually use those in a salad like this.

  • Add bacon! If you love bacon I would cook 4 to 6 slices of bacon, chop them and add them to the salad. Of course that would mean it’s not vegetarian and vegan any more but meat eaters would find it yummy.

  • You can replace the white vinegar with apple cider vinegar for a bit of a different taste.

I would serve this potato salad with pretty much anything done on the barbecue. It goes great with barbecue sauce and any European or North American flavors. Because of the dill, it may clash a bit with Mexican or Asian flavors.

Use the comment section below to let me know what you served it with and how you like it.

Our classic mayonnaise potato salad recipe can be found here.

Browse all of our salad recipes here.

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German Potato Salad

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