So, when I started this Summer Salads and Sides series… I wanted to give alternatives to the typical beige and mayonnaise laden salads and side dishes we see so frequently at BBQs.  In truth, I wanted to steer clear of the potato/macaroni salad realm entirely.  And then I remembered this zingy little number: packed with fresh dill, bold flavors, and a mayonnaise-free red onion and apple cider vinegar vinaigrette…

This is no typical potato salad.  No sir.  This zestier spin on German potato salad is summery, fresh, and ADDICTING (thank you apple cider vinegar!).

You guys, this is ridiculously good.  We are trading in heavy and starchy for light and tangy!

Vegan friendly.  Make-ahead friendly.  And most definitely not-yo’-average potato salad!


German Potato Salad

Total Time: 35 minutes

Yield: 6 servings

  • 1.5 lb. small yukon gold, small red potatoes, or a combination; halved and quartered
  • 1/2 red onion, chopped
  • 3 tbsp. olive oil
  • 3 tbsp. apple cider vinegar
  • 2 tbsp. fresh dill, chopped (plus additional for serving)
  • 1 tsp. caraway seeds toasted
  • 1.5 tsp. mustard seeds
  • 1/2. c. chives, coarsely chopped
  • Salt and Pepper to taste

In a large pot, add chopped potatoes and cover with cool water by 2".  Generously salt the water, cover pot, and set heat to high and bring to a boil.  Reduce heat to medium, and cook covered until potatoes are just fork tender, but NOT starting to fall apart.  About 20 minutes.  Drain water from potatoes immediately, and replace hot water with cold water and ice to stop the potatoes from cooking.

In a large frying pan with lid, add olive oil, chopped red onion, and a couple pinches each of salt and pepper.  Cook covered until onions are very soft stirring occasionally (about 7-8 minutes).  We don't want them to burn but light caramelization is ok.  Transfer oil and onions to a heat proof bowl and add apple cider vinegar, mustard seeds, and salt and pepper to taste.

While onions cook, toast caraway seeds in a hot dry skillet until fragrant.

Drain cool water from potatoes and toss potatoes with onion, oil, and vinegar mixture.  Smash the potatoes a little as you toss.  Then add chopped dill, chives, and caraway seeds.  Toss to incorporate.  Season with salt and pepper to taste and garnish with additional dill if desired.  Refrigerate until ready to serve.

Potato salad can be assembled up to 8 hours ahead.