Easy German Potato Salad
Schwäbischer Kartoffelsalat is a simple German Potato Salad made with creamy gold potatoes, diced onions and a tangy oil and vinegar dressing.
Servings: 6
Ingredients
- 2 pounds White (New) or Yukon gold potatoes
- 1/2 cup White onion finely diced (green onions could also be used)
- 3/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 3 tablespoons Apple Cider Vinegar
- 1/4 cup Vegetable oil
- 1 tablespoon Minced chives optional, for garnish
Instructions
- Boil potatoes whole and unpeeled for about 25 minutes, or until soft (they can easily be pierced with a fork or knife). Depending on the size of the potatoes, this could take a little more or less time. Drain and lay in a single layer on a flat surface to cool slightly.
- When potatoes are cool enough to handle, gently peel the skin off with a thin knife (works best) or a potato peeler. You can also leave the potatoes in the fridge overnight and peel them the next day.
- Slice potatoes into very thin discs and place directly into a medium-sized bowl.
- Season with salt and pepper, stirring gently to coat the potatoes. Stir in onions and pour in vinegar and stir. Repeat with the oil. Taste and adjust seasonings as desired. Garnish with minced chives if desired.
Notes
You can cook the potatoes up to a day in advance and refrigerate until ready to use. Reserve peeling until you are ready to prepare the potato salad.
Nutrition
Calories: 173kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Sodium: 307mg | Potassium: 644mg | Fiber: 4g | Sugar: 1g | Vitamin C: 18.2mg | Calcium: 48mg | Iron: 4.9mg
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