Berlin-Inspired Potato Salad with Mustard Vinaigrette and Fresh Herbs

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A warm potato salad featuring boiled potatoes tossed in a tangy mustard vinaigrette with fresh parsley and chives, a traditional side from Berlin. This German-inspired salad recipe (vegetarian), ready in about 30 minutes, pairs Small waxy potatoes, Vegetable broth, Yellow mustard into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs (about 700g) Small waxy potatoes
• 1 cup Vegetable broth
• 2 tbsp Yellow mustard
• 3 tbsp Apple cider vinegar
• 1 tsp Sugar
• 3 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 3 tbsp chopped Fresh parsley
• 2 tbsp chopped Fresh chives
• 1 small, finely diced Red onion

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 1.5 lbs small waxy potatoes in a pot, cover with cold water, add 1 tsp salt, and bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes are tender when pierced with a fork. Drain and let cool slightly.
2. Step 2: While potatoes cook, whisk together 1 cup vegetable broth, 2 tbsp yellow mustard, 3 tbsp apple cider vinegar, 1 tsp sugar, 3 tbsp olive oil, 1/2 tsp black pepper, and a pinch of salt in a large bowl to form the vinaigrette.
3. Step 3: Peel potatoes while warm and slice into 1/2-inch thick rounds. Add the warm potatoes immediately to the vinaigrette along with 1 small finely diced red onion. Toss gently to coat.
4. Step 4: Fold in 3 tbsp chopped fresh parsley and 2 tbsp chopped fresh chives. Let the salad sit for 20 minutes at room temperature to allow flavors to meld before serving.