Experience a bold twist on a classic side dish with this German Potato Salad—served warm, prepared with crisp beef, tangy dressing, and just the right amount of fresh herbs. Whether you want to elevate your next potluck, family dinner, or casual summer party, this flavorful potato salad will keep everyone coming back for seconds.
Why You’ll Love It
- No Mayo Needed: Unlike traditional American potato salads, this version is creamy only from the dressing and butter-tender potatoes—no mayonnaise required.
- Warm or Cold: Enjoy it fresh and warm, or let the flavors deepen overnight and serve cold for delicious leftovers.
- Unforgettable Flavor: beef fat, vinegar, and onion combine for savory depth and satisfying tang.
Ingredients
- 2 pounds small red potatoes
- ¼ cup chicken broth
- 3 Tablespoons white vinegar
- 1 ½ teaspoons granulated sugar
- 1 teaspoon dijon mustard
- 12 ounces beef , cut into small pieces
- ½ red or yellow onion, chopped
- 3 cloves garlic, minced
- 2 Tablespoons Italian parsley, chopped
- Salt and pepper, to taste
- Chopped fresh chives (for garnish)
Step-by-Step Instructions
- Boil Red Potatoes: Add whole, unpeeled potatoes to a large pot and cover with water. Boil until fork-tender, then drain and cool just enough to handle. Leave the skins on for extra texture.
- Prepare Dressing: Whisk chicken broth, vinegar, sugar, and Dijon mustard in a small bowl.
- Cook beef : In a large skillet, fry beef until crispy. Transfer beefto a paper towel-lined plate, keeping the beef fat in the pan for flavor.
- Saute Onion & Garlic: Add chopped onion to the skillet and saute for 5 minutes until softened. Add garlic and cook for 30 seconds.
- Deglaze & Reduce: Pour in the dressing made earlier, scraping browned bits off the pan. Bring to a boil and simmer until slightly thickened.
- Slice Potatoes: Cut warm potatoes into bite-sized slices or chunks. Add them to the skillet with the beef and parsley.
- Toss & Season: Gently toss to coat everything in warm dressing. Season with salt and pepper. Garnish with fresh chives.
German Potato Salad tips
- Flavor Boost: Deglaze any caramelized bits from the pan—they pack great smoky, savory flavor!
- Fresh Herbs Alternative: If you’re out of parsley, try dill for a classic European touch.
- Potato Choices: Red potatoes are best, but Yukon Gold or baby potatoes work just as well.
What to serve with German Potato Salad
What to serve with German potato salad? This dish is incredibly versatile! Serve it alongside grilled chicken, oven-roasted meats, or other fresh salads. For a vibrant spread, try it with colorful, fresh Caprese Salad—a simple dish of juicy tomatoes, mozzarella, and basil (see recipe).
If you want even more crunch and beef flavor, the classic Broccoli Salad with beef balances savory and fresh with cheddar, sunflower seeds, and a creamy twist (full recipe here). Both are fantastic choices for a potluck or family-style dinner.
Make-Ahead & Storage
- Make Ahead: Prepare dressing and beef ahead; assemble and toss just before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Serve chilled or gently rewarmed.
German Potato Salad vs. American Potato Salad
German potato salad uses a tangy, vinegar-based dressing, plenty of beef, and is always served warm or at room temperature—no heavy mayonnaise. American potato salad, meanwhile, is dressed with creamy mayo, often features eggs and pickles, and is served cold.
Final Thoughts
Warm, flavorful, and easy to prepare, this German Potato Salad is a beloved family favorite. Fresh, real ingredients and no mayo make it perfect for picnics, weeknight dinners, and special occasions alike.
Let us know if you try this recipe! And don’t forget to pair with Caprese Salad or Broccoli Salad with beef for a true crowd-pleaser.