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Samantha Jones

German Potato Salad Reimagined: Classic Comfort Every Season

A vibrant, tangy reboot of German potato salad featuring waxy Yukon Golds, herby yogurt dressing, and pickled brightness. This warm-then-chilled side offers a creamy-mustard balance, perfect for summer or pairing with grilled proteins.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: German
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1"
  • ½ cup finely diced red onion
  • ¼ cup sliced pickles (cornichons or honey-baby)
  • ¼ cup chopped fresh dill
  • 1 tbsp chopped fresh parsley
  • 1 diced celery stalk
  • ¾ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp cider vinegar
  • ½ tsp sugar
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil

Method
 

  1. Bring potatoes to boil in salted water; cook 10 minutes until just tender
  2. Drain and let sit 1 minute, then gently break into chunks
  3. In small bowl, whisk yogurt, mayonnaise, mustard, vinegar, sugar, salt, and pepper
  4. Toss hot potatoes with dressing immediately, adding olive oil last
  5. Fold in pickles, dill, parsley, celery, and onion; serve warm or chilled

Notes

Use Russet potatoes for fluffier texture
Swap scallions for milder onion flavor
Omit pickles for sweeter variant
Replace dill with parsley for cleaner herb note
Store refrigerated up to 3 days