Salads
This German potato salad recipe from Anne Burrell transforms a classic side dish into something unexpectedly bold and satisfying. The key? Crispy potatoes tossed in a tangy mustard-vinegar dressing that delivers restaurant-quality crunch without boiling.
I've adapted this recipe from Burrell's approach, which skips the traditional boiling step for a texture that's both crisp and tender.
The secret lies in the dressing—a perfect balance of sharp vinegar, creamy mustard, and fresh herbs that cuts through the richness of the potatoes. Burrell's method emphasizes simplicity, using just a handful of ingredients to create a dish that's hearty enough to stand alone or pair beautifully with grilled meats.
The potatoes develop a satisfying bite from the oven, while the dressing clings to each piece without making them soggy.
What makes this version special is how it maintains authenticity while making it accessible for home cooks. No need for special equipment—just a baking sheet and a bowl.
The result is a potato salad that's tangy, herby, and packed with texture, with optional additions like crispy bacon or hard-boiled eggs for extra depth. It's the kind of dish that feels both comforting and sophisticated.
Perfect for summer picnics, holiday gatherings, or a weeknight dinner that feels special. The method is straightforward, but the flavor is anything but basic. Let's get started—your taste buds will thank you for the crunch.
Ingredients for anne burrell german potato salad
Crispy potatoes meet tangy mustard-vinegar dressing in this German-inspired salad—no boiling required.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Potatoes 🥔 | 2 ½ lb | Medium size, halved lengthwise |
| Yellow Mustard 🍯 | ½ cup | Dijon preferred for tang |
| White Vinegar 💧 | ½ cup | Distilled or apple cider |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Light fruity variety |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Chives 🌱 | ¼ cup | Finely chopped |
| Granulated Sugar 🍚 | 1 tbsp | Balances acidity |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked |
| Apple Cider Vinegar 🍎 | 1 tbsp | For depth of flavor |
| Crispy Bacon 🥓 | 4 oz | Optional, chopped (🥓) |
| Hard-Boiled Eggs 🥚 | 2 whole | Optional, sliced (🥚) |
The potatoes are the star, so choose firm, medium-sized yellow potatoes—they hold their shape better than russets. Whole Foods or Trader Joe's have excellent organic options, but any quality grocery store will work. Halve them lengthwise before roasting to ensure even cooking and crispy edges. For extra authenticity, look for German or Dutch potatoes if available at specialty markets—they're waxier and less starchy, perfect for this texture. Avoid pre-cut potatoes; cutting them yourself ensures they crisp up properly in the oven.
Mustard matters here—Dijon-style yellow mustard gives the signature tang, but any good-quality mustard works. No fresh dill? Dried dill at one-third the amount will work in a pinch, though fresh is ideal. The vinegar can be swapped for white wine vinegar if you prefer a slightly milder acidity. For the optional bacon, thick-cut smoked bacon from Costco or Oscar Mayer stays crispy when chopped. Hard-boiled eggs? Grab a 12-count egg carton from the store—boil them all at once for easy snacking later.
Store the dressing separately in an airtight container for up to 5 days in the fridge—it keeps well and can be used on other dishes too. The roasted potatoes stay crispy for 3 days if wrapped tightly in foil. For maximum crunch, reheat the potatoes for 5 minutes at 400°F before tossing with dressing. This salad reheats beautifully, making it perfect for meal prep. Leftovers? Toss with a little extra vinegar to revive the tang before serving.
Why You'll Love This Recipe
- No Boil, No Fuss: I swear, this isn’t your grandma’s boiled potatoes—just slice, soak, and dress. The vinegar and olive oil work magic while you’re making dinner, turning starchy slices into crispy-edged, tender bites without a pot of water in sight.
- Tangy, Herby Magic: That mustard and dill combo? Chef’s kiss. The vinegar cuts through the richness of the olive oil, while the fresh dill brightens every bite—like a summer picnic in your mouth. (Yes, even on a Tuesday night.)
- Picnic to Potluck: Pack it for a hike, bring it to a BBQ, or just eat it straight from the bowl. It’s the one side dish that actually travels well—no soggy messes, just that perfect crunch and zing.
- Budget Crunch Winner: Yellow potatoes are cheap, and this recipe stretches further than you’d think. A handful of dill and a splash of vinegar turn basic ingredients into something special—no fancy shortcuts needed. Leftovers? Even better tomorrow.
Step-by-step instructions for Anne Burrell's German potato salad
This method delivers restaurant-quality texture without boiling—just roasting and quick cooling.
Roast the Potatoes Until Tender
Preheat your oven to 425°F and line a large baking sheet with parchment paper. Place the 2.5 lb yellow potatoes, cut in half lengthwise, directly on the sheet. Drizzle with 1 tablespoon of the extra-virgin olive oil and sprinkle with 1 teaspoon of the diamond crystal kosher salt. Toss gently to coat evenly.
Roast for 25-30 minutes until the potatoes are fork-tender with golden brown edges. Flip them halfway through cooking to ensure even browning. You'll know they're done when a knife slides in easily and the edges develop a crisp texture. Let them cool slightly on the sheet for 5 minutes before transferring to a large mixing bowl.
Create the Mustard-Vinegar Dressing
In a medium bowl, whisk together the 0.5 cup yellow mustard, 0.5 cup white vinegar, 0.5 cup extra-virgin olive oil, 1 tablespoon granulated sugar, and 1 tablespoon apple cider vinegar until fully combined. The mixture should be smooth with no visible streaks of oil. Taste and adjust seasoning with additional diamond crystal kosher salt or black peppercorns if needed.
This dressing is the heart of the salad—its tangy balance prevents the potatoes from becoming soggy. The sugar helps mellow the acidity while keeping the mustard's sharpness intact. Set the dressing aside while you prepare the remaining ingredients.
Prepare the Garnishes and Optional Add-Ins
Finely chop the 0.25 cup fresh dill and 0.25 cup fresh chives, removing any tough stems. If using the optional ingredients, chop the 4 oz crispy bacon into small pieces and slice the 2 whole hard-boiled eggs into quarters. Keep these components separate until ready to combine.
The herbs should be cut uniformly for even distribution throughout the salad. For the bacon, I recommend using pre-cooked, crispy pieces to maintain the salad's texture contrast. The eggs add richness and should be added just before serving to prevent them from becoming waterlogged.
Combine and Chill for Maximum Crunch
Add the warm potatoes to the mixing bowl with the dressing. Gently fold everything together until the potatoes are fully coated. The residual heat from the potatoes will help emulsify the dressing, creating a silky texture. Stir in the chopped dill and chives, reserving a small amount for garnish.
Transfer the salad to a serving bowl and refrigerate for at least 1 hour before serving. This chilling time is crucial—it allows the flavors to meld and the potatoes to absorb the dressing without becoming mushy. The longer it chills, the better the texture becomes.
Serve with Garnishes and Optional Toppings
Before serving, sprinkle the reserved chopped dill and chives over the top for freshness. If using the optional ingredients, add the chopped bacon and hard-boiled egg slices just before serving. The salad should have a vibrant yellow hue from the mustard and a crisp texture from the roasted potatoes.
This German potato salad delivers the perfect balance of tangy, creamy, and herby flavors without the usual soggy texture. The roasting method creates a satisfying crunch that holds up beautifully for leftovers, making it ideal for picnics, barbecues, or holiday gatherings.
Pro Tips For Making Anne Burrell German Potato Salad
- BOIL THEM WHOLE: Boil the potatoes in their skins first—yes, even if they’re yellow potatoes. The skins stay intact longer, and peeling afterward is easier than trying to salvage overcooked flesh. (I used to peel first, and half my batch would turn to mush by the time I got to the dressing.)
- WHISK THE MUSTARD FIRST: Mix the yellow mustard with the vinegar and olive oil before adding the potatoes. This emulsifies the dressing so it clings to the potatoes instead of pooling at the bottom. I learned this the hard way when my first batch looked like someone had drizzled oil on top of a mustard soup.
- DON’T CHOP THE DILL: Tear the fresh dill by hand instead of chopping it—it releases more flavor and stays vibrant longer. A rough handful of torn dill makes the salad taste like a German grandmother’s kitchen, not a sad handful of confetti.
- LET IT REST 20 MINUTES: Walk away after tossing the potatoes with the dressing. The flavors meld better if you let it sit uncovered in the fridge for at least 20 minutes. I know, I know—you’re hungry now—but skipping this step means a salad that tastes like a dressing dump instead of a cohesive dish.
Common mistakes when making this recipe
Overcooking Potatoes
I’ve ruined more potato salads than I care to admit by leaving them in the oven too long. The potatoes should be fork-tender with crisp edges—not mushy or dried out.
If they’re still hard after 30 minutes, check your oven temperature. A 425°F oven is crucial; lower temps mean longer cooking times, which leads to overcooking. 🌡️
Skipping the Chill Time
The 1-hour chill in the fridge isn’t optional—it’s what transforms this salad from good to amazing. Without it, the dressing soaks into the potatoes unevenly, leaving some soggy and others dry. I’ve learned this the hard way at picnics where guests got lukewarm, watery potato salad. Trust the process!
Using the Wrong Potatoes
Russet potatoes? Don’t even think about it. Their high starch content turns to glue when roasted. Stick with yellow or red potatoes—they’re waxier and hold their shape. I once used russets for a holiday gathering, and the salad fell apart like a sad, starchy puddle.
Pro tip: Look for German or Dutch potatoes at specialty stores for extra authenticity.
Overmixing the Dressing
Whisking the mustard-vinegar dressing until it’s too smooth can break its emulsification, leading to separation. You want a thick, creamy texture, not a thin sauce. Stir just until combined—about 30 seconds—then let the residual heat from the warm potatoes help it emulsify naturally when you toss them together.
Adding Dressing Too Early
Tossing the warm potatoes with cold dressing right away is a recipe for disaster. The temperature shock makes the potatoes absorb too much liquid, turning them limp. Instead, let the potatoes cool slightly (5 minutes) before adding the dressing.
This ensures they stay crisp and hold their shape. I’ve seen this mistake turn a perfect salad into a sad, soggy mess in minutes.
Ignoring the Vinegar Balance
The vinegar is what makes this salad German—but too much can overpower the mustard. Start with the ½ cup white vinegar and 1 tbsp apple cider vinegar as written.
Taste before adding more! I once doubled the vinegar for "extra tang" and ended up with a salad that could’ve doubled as a cleaning agent. Balance is key.
Nutrition facts
Frequently asked questions
Why does this German potato salad skip boiling the potatoes?
Roasting instead of boiling preserves the potatoes' natural texture, creating a satisfying crunch that traditional methods lose. The high heat caramelizes the edges while keeping the insides tender. This technique comes from Anne Burrell's approach to keeping sides crisp and flavorful—no soggy mess here!
Can I make this salad ahead of time?
Yes! Prepare the potatoes and dressing separately up to 2 days ahead. Store them in airtight containers in the fridge. When ready to serve, reheat the potatoes for 5 minutes at 400°F to restore crispness, then toss with the dressing and chill for 30 minutes before serving. The flavors actually improve overnight!
What if I don't have fresh dill or chives?
No problem! Use 1 tablespoon dried dill (one-third the fresh amount) or 1 teaspoon dried chives. For even more flavor, add 1 tablespoon chopped parsley or ½ teaspoon dried tarragon. The salad will still taste amazing—just slightly different. Herbs are optional but add that fresh, bright finish we all love!
How do I adjust this recipe for a larger crowd?
Double all ingredients, including potatoes and dressing. Use two large baking sheets for even roasting—don't overcrowd! For 8 servings, you'll need 5 lb potatoes and 1 cup each of mustard, vinegar, and oil. Keep the same ratio of herbs and seasonings. The key is maintaining the same thickness of potato slices for even cooking.
Can I make this salad without mustard?
While mustard gives this salad its signature tang, you can substitute with ½ cup Greek yogurt or sour cream plus 1 tablespoon lemon juice. For a vegan version, use ½ cup silken tofu blended with 1 tablespoon apple cider vinegar. The texture will be slightly different but still delicious—just less authentically German!