Warm German potato salad with mustard and herbs is a delicious version of the classic side dish. This vegetarian hot potato salad features perfectly seasoned roasted baby potatoes tossed in a tangy mustard vinaigrette for a cozy, comforting side you’ll love!
In the warmer months, my Southern family loves a good creamy, mayonnaise based potato salad.
Served chilled, those types of potato salads are perfect alongside a burger or hotdog at cookout on a hot summer day.
But there are more kinds of potato salad than just the classic mayonnaise style one.
This warm German potato salad with mustard and herbs doesn’t have a drop of mayo and is served nice and hot so it feels cozy on a cooler day.
Why is it called German potato salad?
German potato salad normally refers to a type of roasted potato side dish tossed with pieces of bacon and a mustard onion dressing.
Many German immigrants made a dish like this after coming to the United States, hence its name.
My version of the dish is a warm German potato salad without bacon that is so full of flavor you’ll never miss the pork!
Ingredients
To make this you’ll need a set of ingredients for the vinaigrette and one for the potatoes themselves.
For the mustard vinaigrette you’ll need:
- Garlic– Fresh minced or pressed garlic
- Shallots– Minced
- Mustard– Both stone ground and Dijon
- Herbs– Oregano and parsley
- Vinegar– Red wine
- Extra virgin olive oil– Don’t substitute this! You want the mildly fruity flavor and richness from the olive oil.
For the potatoes you’ll need:
- Baby potatoes– Scrubbed and sliced into coins
- Olive oil
- Seasonings– Onion powder, smoked paprika, and salt and pepper
How to Make
This warm German potato salad is as easy to make as roasting potatoes.
To do it, start by making the mustard and herb vinaigrette by adding all of the ingredients to a food processor and whipping everything together until the dressing’s emulsified.
Set it aside while you make the potatoes.
To make the potatoes, start by adding the sliced potatoes to a large mixing bowl.
Then, drizzle them with oil, tossing to evenly coat them.
Season them with the spices, again tossing to evenly coat.
Spread the seasoned potatoes out in an even layer on a baking sheet lined with foil and sprayed with nonstick spray.
Bake the potatoes at 425 degrees for 30 minutes, turning and tossing them at the 15 minute mark.
Once the potatoes are fork tender, transfer them to a serving dish and toss them with half a cup of the dressing.
Add more dressing, to taste.
Reserve the rest for an additional batch, or as a salad dressing.
Serve and enjoy!
What to Serve with German Potato Salad
This potato salad recipe pairs really well with most meats and mains.
I often pair it with picnic fare like hamburgers and hotdogs, but I also serve it with Instant Pot Beer Brats or Beer Bratwurst with Caramelized Sauerkraut.
It’s also delicious when paired with this roast pork loin.
Storing Leftovers
Store leftover potato salad in an airtight container in the fridge for up to 4 days.
You can either reheat in a hot oven or microwave until warmed through or serve the leftovers chilled.
Store the leftover dressing in a sealed jar in the fridge for up to a week.
Shake it well before using.
Tips and Tricks
- Cut the potatoes into similarly sized coins so they will cook evenly.
- If the potatoes aren’t fork tender after 30 minutes, let them cook for an extra 5 minutes and check again. Repeat this until the potatoes are tender.
- You’ll have extra dressing and that’s ok! It is delicious over salad greens or even as a marinade for pork chops or chicken breasts.
Other Potato Salad Recipes
Warm German potato salad with mustard and herbs is a delicious version of the classic side dish.
Make it and enjoy!
Looking for other potato salad recipes?
Try these:
- Salt Potato Salad
- Grandma’s Southern Potato Salad
- Tzatziki Style Potato Salad
- Bacon Honey Mustard Potato Salad
If you’ve tried this WARM GERMAN POTATO SALAD, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on.
Warm German Style Potato Salad
Ingredients
For the Mustard & Herb Vinaigrette
- 3 tsp minced garlic
- 2 tsp minced shallots
- 2 tbsp stone ground mustard
- 1 tbsp Dijon mustard
- 2 tsp oregano
- 2 tsp parsley
- 1/4 cup red wine vinegar
- 1 1/4 cup extra virgin olive oil
- salt & pepper to taste
For the Potatoes:
- 1 1/2 lbs baby potatoes scrubbed clean and sliced into coins
- 2 tbsp olive oil
- 1 tsp onion powder
- 1 tsp smoked paprika
- salt & pepper to taste
Instructions
To Make The Mustard & Herb Vinaigrette
- Add all of the ingredients to a food processor, using the smooth blade whip everything together until the dressing's emulsified. Set aside.
To Make The Potatoes:
- To a large mixing bowl, add the potatoes. Drizzle them with oil, tossing to evenly coat. Season them with the spices, again tossing to evenly coat. Spread them out in an even layer on a baking sheet.
- Bake the potatoes at 425 degrees for 30 minutes, turning and tossing them at the 15 minute mark. The potatoes should be fork tender, if not- bake them an extra 5 minutes.
- Transfer the roasted potatoes to a serving dish. Pour 1/2 cup of the vinaigrette over the potatoes, gently tossing to evenly coat. Add more, to taste. Reserve the rest for an additional batch, or as a salad dressing.
Notes
- Cut the potatoes into similarly sized coins so they will cook evenly.
- If the potatoes aren't fork tender after 30 minutes, let them cook for an extra 5 minutes and check again. Repeat this until the potatoes are tender.
- You'll have extra dressing and that's ok! It is delicious over salad greens or even as a marinade for pork chops or chicken breasts.
Nutrition
Paul and Jaci says
We luv potat salad in this house. And mustard is king!!!! Thank you for the wonderful recipe.
Zeba Durrani says
This looks delicious and I am so looking forward to making it. Thanks for sharing.
Life Diet Health says
How delicious! This might even convince my teenager that he likes potatoes which aren’t chips!? Thanks for sharing at Fiesta Friday.
4sonsrus says
If it’s gonna happen, this is the recipe to test the theory with for sure, lol