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Hot German Potato Salad

  • Yield: 6 servings


  • 4 medium-size red potatoes, scrubbed but not peeled
  • 2 tablespoons butter
  • One-half cup finely chopped onions
  • One-fourth cup distilled white vinegar
  • 2 tablespoons cider vinegar
  • One-fourth cup water
  • Freshly ground black pepper to taste
  • 2 tablespoons finely chopped parsley
  • One-fourth teaspoon celery seeds


  • Boil or steam the potatoes until just done; do not overcook. Drain.
  • Allow potatoes to cool slightly, then cut into one-fourth-inch slices into a large serving bowl. Heat the butter in a nonstick pan and add the onions. Cook just until soft and transparent. Stir in the vinegar, water, black pepper, parsley and celery seeds. Stir and cook for about 2 minutes more. Pour the sauce over the hot potatoes. Stir gently and serve.