German Potato Salad

We’re pretty big fans of potato salad here at Vegan Outreach. If sharing two potato salad recipes hasn’t clearly demonstrated our slight obsession—here and here—then maybe sharing a third will get the point across!

This recipe comes to us from Sylvia Norris, the mother of VO’s Executive Director, Jack Norris.

It’s fast, it’s simple, and it’s delicious. Give it a try and let us know what you think!

German Potato Salad

Yields 5-6 servings.

Ingredients

  • 6-9 medium sized potatoes or 12 small potatoes
  • 6 tablespoons olive oil
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon salt
  • 2-3 tablespoons red wine vinegar
  • ⅔ cup finely chopped green onion
  • 4 tablespoons fresh chopped parsley

Directions

  1. Boil the potatoes until just pierceable.
  2. If desired, peel the skins off. You’ll want to do this as quickly as possible.
  3. Chop the potatoes to desired cube size.
  4. Add olive oil, pepper, salt, and vinegar. Stir until the potatoes are well coated.
  5. When you’re ready to serve the salad, add the green onion and parsley. Enjoy!

3 thoughts on “German Potato Salad”

  1. Looks great. This is my favorite:

    https://cookieandkate.com/2015/herbed-red-potato-salad-recipe/

    “After some trial and error, I discovered that the key to making the best mayo-free potato salad is blending the dressing in the food processor with some starchy reserved potato cooking water. You end up with a super creamy, herby emulsification that infuses the potatoes with fresh flavor.

    “Another trick, which comes from the experts at America’s Test Kitchen, is to slice your potatoes before boiling, rather than afterward. That way, the potatoes don’t break down into mush when you’re tossing the salad later. Plus, your potatoes cook faster that way (five minutes!).”

    Thanks.

    1. GREAT salad! And Clifton’s tips are right on- I have always cubed and THEN boiled my potatoes first. I have no idea why my mother and grandmother (and most everyone else) did the opposite. It not only saves handling hot potatoes, it prevents that mushiness. And after trying the dressing in the blender, wow! Thank you, thank you Clifton for that tip, it works AMAZING!
      Thanks to the Noris family for sharing this recipe, it is delicious! A great way to use potatoes freshly dug from my garden. 🙂

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