Looking for a flavorful side dish that feels just right for spring gatherings and warmer days? Ruth’s German Potato Salad is a longtime family favorite that is simple to make, easy to serve, and always a crowd pleaser.
Passed down from her mother-in-law, this no-mayo recipe is a go-to for BBQs, potlucks, and family meals. It is tangy, delicious, and holds up well without the worry that comes with mayonnaise-based salads. It is also one of those recipes that seems to taste even better after it has had a little time to sit.
Ruth’s German Potato Salad
Sans mayonnaise, this is a real crowd pleaser on a spring or summer day. Tangy and delicious!
Ingredients
- 3 lbs red or gold baby potatoes, or larger red or gold waxy potatoes
- 1 bunch green onions, chopped
- 4 tablespoons white wine vinegar
Dressing
- 1 teaspoon salt
- 4 cloves garlic, minced
- 5 tablespoons Dijon mustard
- 1 1/2 cups white wine vinegar
- 4 cups neutral oil such as vegetable, canola, grapeseed, or sunflower oil
- 1 teaspoon white pepper
- 6 tablespoons chopped parsley
Instructions
- Boil the potatoes until fork-tender.
- Drain and cut the potatoes into halves. If using larger potatoes, cut them into quarters.
- Sprinkle the warm potatoes with 4 tablespoons of white wine vinegar and set aside.
- In a separate bowl, mix together the salt, garlic, Dijon mustard, and white wine vinegar.
- Slowly drizzle in the oil while mixing until the dressing is emulsified. You can use less oil if preferred.
- Pour the dressing over the slightly cooled potatoes.
- Mix in the chopped green onions.
- Add the white pepper and parsley.
- Adjust seasoning to taste.
- Serve warm or chill before serving.
Simple recipes often become the ones everyone asks for again and again, and this one is no exception. Whether you are planning an Easter meal, a spring lunch, or your first outdoor gathering of the season, Ruth’s German Potato Salad is a delicious dish to add to the table.
