Potato Salad – Multiple Variations


So I am crazy about potatoes. I do try to be cautious.  While they fill you up, are full of vitamins, and have an almost perfect macro-profile, people who have a metabolism sensitivity to fast-digesting carbohydrates need to be cautious.  So potato dishes are a treat kind of like dessert. It is unfortunate because I have more potato recipes than anything including potato salad.  I will start out with my favorite which is a German vinegar based style versus the grocery store creamy style. I give a little solace to the fact the German style is all-around healthy compared to the mayo heavy ones.

German-style Potato Salad


  • 2 lbs Potatoes, Yukon gold or red, washed and cut in half
  • 1 medium Red onion, diced
  • 1 clove Garlic, minced
  • ½ cup white vinegar 
  • ½ cup water
  • 2 tsp Maple syrup (optional)
  • 3-4 pieces Radish, finely sliced
  • 3-4 pieces Green onion
  • ½ cup Parsley, fresh
  • 2 tbsp mustard
  • 1 large Pickle, diced
  • 1 stalk Celery, chopped


  1. Cook potatoes: in an instant pot 6-7 minutes on steam. Use 1.5 cups water with a tsp of salt. 
  2. Let potatoes cool until warm but don’t let them get cold. Cut into ½ inch pieces.
  3. Prepare dressing: Sauté red onion and garlic. Add vinegar and water until onions are tender. Stir in syrup, mustard, and salt to taste. 
  4. Combine potatoes, dressing, radish, pickle, celery, spring onion and parsley. Mix well.


Leave a Comment

Your email address will not be published. Required fields are marked *