Creamy German Potato Salad with Capers

Finding a potato salad that actually tastes good and doesn’t turn into a mushy mess can be surprisingly tricky. Traditional American potato salad is fine, but sometimes you want something with a little more personality—something tangy, briny, and packed with fresh herbs that won’t fall apart the second you try to serve it.

That’s exactly what this German potato salad with capers delivers: it’s got the perfect balance of creamy and zesty flavors, holds up beautifully even after sitting in the fridge, and comes together with simple ingredients you probably already have in your pantry.

What Kind of Potatoes Should I Use?

For German potato salad, you’ll want to pick waxy potatoes like Yukon Gold, red potatoes, or fingerlings rather than starchy russets. Waxy potatoes hold their shape better after boiling and won’t turn mushy when you toss them with the dressing, which is exactly what you need for a good potato salad. You can leave the skins on for extra texture and nutrients, or peel them if you prefer a smoother look – both ways work great. Just make sure to cook them until they’re fork-tender but not falling apart, and let them cool slightly before mixing so they absorb all those good flavors from the capers and dressing.

Options for Substitutions

This potato salad is pretty forgiving when it comes to swaps:

• Potatoes: Waxy potatoes like Yukon Gold or red potatoes work best here since they hold their shape after cooking. Avoid russets – they’ll turn mushy and fall apart in your salad.
• Capers: If you’re not a fan of capers or don’t have them, you can leave them out entirely or replace them with chopped green olives for a similar briny kick.
• Pickles: Dill pickles are traditional, but bread and butter pickles or cornichons work too. Just adjust the vinegar slightly if using sweeter pickles.
• Red onion: Yellow or white onions can step in if needed. For a milder flavor, try shallots or green onions instead.
• Fresh herbs: Don’t have fresh dill or chives? Use about 2 teaspoons of dried dill and 1 tablespoon of dried chives, or swap in fresh parsley for a different but still tasty result.
• Apple cider vinegar: White wine vinegar or regular white vinegar work just fine as substitutes.

Watch Out for These Mistakes While Cooking

The biggest mistake when making German potato salad is overcooking the potatoes until they’re mushy, which makes them fall apart when you mix in the dressing – aim for fork-tender but still firm, and let them cool slightly before cutting so they hold their shape better.

Adding the dressing while the potatoes are piping hot can cause the mayonnaise to separate and turn oily, so wait until they’ve cooled to warm or room temperature for the best texture.

Don’t forget to taste and adjust your seasoning after the salad has chilled, since cold temperatures dull flavors and you’ll likely need to add more salt, pepper, or vinegar right before serving.

Finally, drain your capers and pickles well and pat them dry with a paper towel – excess liquid will water down your dressing and make the salad taste bland.

What to Serve With German Potato Salad?

German potato salad is a natural sidekick to grilled meats, especially bratwurst, knockwurst, or juicy grilled chicken thighs. The tangy, creamy flavors also pair really well with simple pan-fried pork chops or even a hearty meatloaf if you’re going for a full comfort meal. I love serving it at summer cookouts alongside coleslaw and baked beans for a complete spread. Since this salad has plenty of flavor on its own with the capers and pickles, you can keep your main protein simple with just salt, pepper, and maybe a bit of paprika.

Storage Instructions

Refrigerate: This potato salad actually tastes better the next day after all the flavors have had time to mingle. Store it in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving since the dressing might settle a bit.

Make Ahead: You can easily prep this salad a day in advance, which makes it perfect for potlucks or barbecues. Just wait to add the fresh herbs until right before serving so they stay bright and fresh looking.

Serve: German potato salad is traditionally served at room temperature or slightly warm, so take it out of the fridge about 30 minutes before you plan to eat. If it seems a bit dry after sitting, just stir in an extra spoonful of mayo to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1250
• Protein: 16-20 g
• Fat: 75-85 g
• Carbohydrates: 110-120 g

Ingredients

For the potatoes:

• 2.2 lb potatoes (waxy varieties like Yukon Gold hold their shape best)
• 2.5 oz capers
• 4 tbsp pickles (I use Claussen kosher dills for extra crunch)
• 1 small red onion
• 2 tbsp fresh dill
• 2 tbsp fresh chives

For the dressing:

• 6 tbsp mayonnaise (I prefer Hellmann’s for the creamiest texture)
• 1.5 tsp mustard
• 1.5 tsp apple cider vinegar
• 0.5 tsp sugar
• salt
• pepper

Step 1: Prepare the Mise en Place

• 1 small red onion, finely diced
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh chives, chopped
• 2.5 oz capers, drained and roughly chopped
• 4 tbsp pickles, roughly chopped

While the potatoes cook (next step), prep all your fresh ingredients to streamline assembly.

Finely dice the red onion and set aside.

Chop the fresh dill and chives, keeping them separate so their delicate flavors stay bright.

Drain the capers well and roughly chop the pickles—I like to keep them in slightly larger pieces so you get that satisfying crunch throughout the salad.

Having everything prepped and ready makes the final assembly quick and ensures even distribution of flavors.

Step 2: Cook and Prepare the Potatoes

• 2.2 lb potatoes
• salt

Bring a large pot of salted water to a boil and add the whole potatoes.

Simmer for 15-20 minutes until just fork-tender—don’t overcook or they’ll fall apart when mixed.

Drain well and let cool slightly until you can handle them comfortably.

Peel the warm potatoes (the skin comes off much easier when they’re warm) and cut into bite-sized cubes or thin slices, about ½-inch pieces.

Transfer to a large mixing bowl.

Step 3: Build the Creamy Dressing

• 6 tbsp mayonnaise
• 1.5 tsp mustard
• 1.5 tsp apple cider vinegar
• 0.5 tsp sugar
• salt
• pepper

In a small bowl, whisk together the mayonnaise, mustard, and apple cider vinegar until smooth and well combined.

Add the sugar, a pinch of salt, and several grinds of fresh pepper.

Taste and adjust the seasoning—the vinegar should be noticeable but balanced by the mayo’s richness.

I prefer Hellmann’s mayo for its creamiest texture, which helps create that luxurious coating on every potato piece.

Step 4: Combine and Finish the Salad

• creamy dressing from Step 3
• prepared vegetables and herbs from Step 1

Pour the creamy dressing from Step 3 over the warm potatoes and gently fold it in, making sure every piece gets coated.

The warm potatoes will absorb the dressing beautifully, creating a cohesive, flavorful salad.

Now add the prepared mise en place from Step 1—the red onion, capers, pickles, dill, and chives—folding gently until everything is evenly distributed.

Taste and adjust seasoning with a bit more salt and pepper if needed.

Step 5: Chill and Serve

Transfer the potato salad to a serving dish and refrigerate for at least 1 hour before serving.

This resting time allows the flavors to meld together and the salad to firm up to the perfect texture.

You can make this up to a day ahead—just store it covered in the refrigerator.

Give it a gentle stir and taste again before serving, adding a splash more vinegar or a pinch of salt if desired.

Creamy German Potato Salad with Capers

Delicious Creamy German Potato Salad with Capers recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 6 servings

Calories: 1200

Ingredients Method

Ingredients

  

For the potatoes::

• 2.2 lb potatoes (waxy varieties like Yukon Gold hold their shape best)
• 2.5 oz capers
• 4 tbsp pickles (I use Claussen kosher dills for extra crunch)
• 1 small red onion
• 2 tbsp fresh dill
• 2 tbsp fresh chives

For the dressing::

• 6 tbsp mayonnaise (I prefer Hellmann's for the creamiest texture)
• 1.5 tsp mustard
• 1.5 tsp apple cider vinegar
• 0.5 tsp sugar
• salt
• pepper

Method

 

1. While the potatoes cook (next step), prep all your fresh ingredients to streamline assembly. Finely dice the red onion and set aside. Chop the fresh dill and chives, keeping them separate so their delicate flavors stay bright. Drain the capers well and roughly chop the pickles—I like to keep them in slightly larger pieces so you get that satisfying crunch throughout the salad. Having everything prepped and ready makes the final assembly quick and ensures even distribution of flavors.
2. Bring a large pot of salted water to a boil and add the whole potatoes. Simmer for 15-20 minutes until just fork-tender—don't overcook or they'll fall apart when mixed. Drain well and let cool slightly until you can handle them comfortably. Peel the warm potatoes (the skin comes off much easier when they're warm) and cut into bite-sized cubes or thin slices, about ½-inch pieces. Transfer to a large mixing bowl.
3. In a small bowl, whisk together the mayonnaise, mustard, and apple cider vinegar until smooth and well combined. Add the sugar, a pinch of salt, and several grinds of fresh pepper. Taste and adjust the seasoning—the vinegar should be noticeable but balanced by the mayo's richness. I prefer Hellmann's mayo for its creamiest texture, which helps create that luxurious coating on every potato piece.
4. Pour the creamy dressing from Step 3 over the warm potatoes and gently fold it in, making sure every piece gets coated. The warm potatoes will absorb the dressing beautifully, creating a cohesive, flavorful salad. Now add the prepared mise en place from Step 1—the red onion, capers, pickles, dill, and chives—folding gently until everything is evenly distributed. Taste and adjust seasoning with a bit more salt and pepper if needed.
5. Transfer the potato salad to a serving dish and refrigerate for at least 1 hour before serving. This resting time allows the flavors to meld together and the salad to firm up to the perfect texture. You can make this up to a day ahead—just store it covered in the refrigerator. Give it a gentle stir and taste again before serving, adding a splash more vinegar or a pinch of salt if desired.