German Potato Salad(No Cook)
A creamy, tangy German Potato Salad that requires no cooking, perfect for quick side dishes or picnics, with a rich mustard and mayonnaise flavor profile.
Ingredients
Instructions
- Combine the condensed milk, mustard, sugar (if using), mayonnaise, and vinegar in a bowl.
- Pour the dressing over the cooked and diced potatoes.
- Mix well to coat all the potatoes evenly.
- Add more milk if a creamier consistency is desired.
Tips & Substitutions
For a tangier flavor, consider adding a finely chopped onion or some chopped fresh herbs like parsley or chives. If you're looking for a lighter option, you can replace half of the mayonnaise with Greek yogurt. This will add creaminess while reducing calories. Adjust the sugar to taste; some may prefer it without. Remember to use waxy potatoes for better texture.
Serving Suggestions
Serve this German Potato Salad alongside grilled sausages or as part of a picnic spread. It pairs beautifully with dishes like Filet De Boeuf A La Girondine for a hearty meal. Garnish with additional fresh herbs for a pop of color. For a complete meal, complement it with a simple green salad or Muesli(Swiss Oatmeal) for breakfast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm the salad in a microwave, adding a splash of milk to maintain creaminess. Avoid reheating multiple times to preserve texture and flavor. This salad can also be served cold, making it versatile for meal prep.
Nutrition & Diet Analysis (per serving)
Each serving of German Potato Salad(No Cook) contains roughly 275 calories, with 6g protein, 47g carbohydrates, and 8g fat. It is a good source of calcium (17% of the Daily Value) and protein (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes, you can prepare this salad a day in advance. Just wait to add the dressing until you're ready to serve to keep the potatoes from becoming too soggy. Store it in the fridge, and give it a good stir before serving to ensure everything is well mixed.
What type of potatoes work best for this recipe?
Waxy potatoes like Yukon Gold are ideal for this recipe because they hold their shape well when cooked and diced. Avoid starchy potatoes like Russets, as they can become mushy. You want a firm texture that will stand up to the creamy dressing.
Can I add other ingredients to the salad?
Absolutely! Feel free to customize the salad by adding ingredients like diced pickles, crispy bacon bits, or even diced bell peppers for crunch. Just remember to adjust the seasoning accordingly to balance the flavors. This recipe is quite forgiving and adaptable.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).