Warm German-Style Potato Salad | Cook for Your Life
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Warm German-Style Potato Salad

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5 out of 5 stars (based on 21 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

German-style potato salads like this one feature vinegar-based dressings instead of mayonnaise, so this recipe is perfect if you don’t enjoy a mayo-based potato salad. (And even if you do, here’s a chance to switch...


  • 1 Tablespoon caraway seeds
  • 1 Tablespoon Dijon mustard
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • 1 pound tricolored fingerling potatoes, scrubbed and cut into one inch chunks (see Chef Tips)
  • 1 cup chopped celery
  • ¼ cup sliced scallions
  • salt and pepper to taste
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Nutrition Facts


150 cals


9 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

7 g


15 g


1 g


3 g


2 g


278 mg


  1. In a small bowl, whisk together caraway seeds, mustard, vinegar and olive oil. Season with salt and pepper.
  2. Bring a large pot of water to a boil. Add potatoes and cook for about 15 minutes, or until fork tender.
  3. Once potatoes are cooked, drain and return to pot. Add dressing, celery and scallions. Season with salt and pepper and gently stir to combine. Serve slightly warm or at room temperature.

Chef Tips

If you can’t find fingerlings, any small, firm waxy potato will do the job (think small Red Bliss or Yukon Gold). However, do not use Idaho or Russet potatoes. They are brilliant for roast, baked or mashed potatoes, but are too crumbly and starchy to work in a salad like this.

To make this a more substantial dish toss in 1 cup grilled chicken bratwurst cut into ½ inch slices.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society