Creamy Dill & Chive German-Style Potato Salad with Mustard Vinaigrette

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A tangy, creamy potato salad inspired by German traditions, featuring new potatoes, fresh herbs, and a zesty mustard vinaigrette for a perfect side dish. This German-inspired salad recipe, ready in about 48 minutes, pairs new potatoes, red onion, fresh dill 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 240 calories and feeds 6, 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.

Prep: 30 min Cook: 18 min Serves 6 German cuisine 240 cal/serving

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Ingredients

1.5 lbs, halved new potatoes
1/4 cup, finely diced red onion
3 tbsp, chopped fresh dill
2 tbsp, finely sliced fresh chives
1/2 cup mayonnaise
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1/4 cup sour cream
1/2 tsp salt
1/4 tsp black pepper
1/4 cup, diced celery

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Instructions

Step 1: Place 1.5 lbs halved new potatoes in a large pot and cover with cold water; add 1/2 tsp salt and bring to a boil over medium-high heat. Cook for 15-18 minutes until fork-tender, then drain and let cool completely at room temperature.
Step 2: In a medium bowl, whisk 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1/4 cup sour cream, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and well combined.
Step 3: Once potatoes are cool, add 1/4 cup diced red onion, 3 tbsp chopped dill, 2 tbsp sliced chives, and 1/4 cup diced celery to the bowl with the potatoes; pour the mustard vinaigrette over the top.
Step 4: Gently fold all ingredients together using a rubber spatula until potatoes are evenly coated and the mixture holds together without becoming mushy, being careful not to break the potatoes.