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German Potato Salad
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5 from 2 votes

German Potato Salad

German Potato Salad
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 Cups
Author Jim


  • 3 Pounds Yukon Gold Potatoes (Or a small white potato)
  • 2/3 Cup Sherry or Apple Cider Vinegar
  • 1/2 Cup dijon mustard
  • 1/2 Cup Bread and Butter Pickles
  • 1/4 Cup olive oil
  • 4 Tablespoons capers (Plus a splash of brine)
  • 2 Teaspoons salt
  • 1/2 Cup Fresh Parsley
  • 1/4 Cup scallions
  • 1 Sprig Fresh Rosemary


  • Preheat oven to 400 deg F. Cut potatoes into rough bitesize chunks, it doesn't have to be exact. Arrange on two non-stick sprayed baking sheets, season with 1/2 of the salt, and roast for 30 minutes.
  • As potatoes cook, roughly chop the pickles, capers, rosemary, scallions, and parsley. Combine thoroughly with vinegar, mustard, oil, remaining teaspoon of salt, and some heavy grinds of black pepper.
  • When potatoes are cooked, immediately transfer to very large mixing bowl. Add the dressing slowly as you mix; the potatoes should gently break apart, which is a good thing. Serve warm or at room temperature.


Serving: 8People | Calories: 222kcal