Warm German Potato Salad with Flank Steak
The Potato Salad Everyone Asks Me About
If there is one recipe that has become synonymous with me, it is this potato salad. I have been making it for years, and at this point, I bring it to almost every gathering I go to. Whether it is a summer barbecue, a holiday dinner, a backyard get-together, or just dinner with friends, this is usually the dish I volunteer to make. I honestly cannot remember the last time I brought it somewhere without someone asking me for the recipe before the night was over. It has become one of those recipes that people recognize and request, which is always the best compliment you can get as a cook.
What makes it so good is that it is familiar without being predictable. It has all the things you want from a great potato salad, crispy potatoes, a tangy dressing, plenty of herbs, and a little richness, but the way everything comes together makes it feel completely different from the traditional creamy potato salads you might be used to. The potatoes are parboiled and then roasted until they are deeply golden and crisp, and while they are still hot from the oven, they get tossed with a sharp mustard and vinegar dressing. The hot potatoes absorb just enough of that dressing while holding onto all those crispy edges, so every bite has a little bit of crunch, creaminess, acidity, and freshness.
The Secret Is in the Potatoes
The potatoes are really the heart of this recipe, and the way they are cooked is what makes this version different. Rather than simply boiling them until tender, I give them a quick head start in salted water before transferring them to a very hot oven. Once they are drained, I like to give them a gentle shake in the pot to rough up their surfaces. Those little rough edges might not look like much at that point, but they are exactly what you want because they turn into the most delicious golden, crispy bits once the potatoes roast.
A little olive oil and paprika is all they need before they go into the oven. The goal is not to coat them in a heavy seasoning, but to let the potatoes themselves shine. Once they are roasted, they come out with crisp exteriors and soft, fluffy centers, which is exactly the texture you want before adding the dressing.
The timing here is important, too. I toss the potatoes with the dressing while they are still hot because that is when they absorb the most flavor. The vinegar and mustard work their way into the fluffy centers, while the crispy edges hold onto the dressing without becoming soggy. It is a small step, but it is one of the reasons this potato salad has become my signature.
A Dressing with Just the Right Amount of Tang
The dressing is where all of the flavors come together. It starts with apple cider vinegar, Dijon mustard, whole-grain mustard, garlic, and paprika, with just a tablespoon of mayonnaise to give it a little body. I am not looking for a heavy, creamy dressing here. The mayonnaise simply rounds everything out and helps the dressing cling to the potatoes while still allowing the acidity and mustard to come through.
Fresh dill and scallions are essential for me. The dill gives the salad a bright, fresh flavor that works especially well with the roasted potatoes, while the scallions add a little sharpness and freshness. I also like adding fresh parsley at the end, both for its flavor and because it makes the whole dish look as vibrant as it tastes.
There is something about that combination of warm potatoes, tangy mustard, paprika, and fresh herbs that makes it incredibly hard to stop eating. I have watched people go back for a second helping before they’ve even finished their first plate, which is usually how I know I’ve made enough.
Turning My Favorite Side into Dinner
For this version, I wanted to take my favorite potato salad and turn it into a complete meal, so I paired it with flank steak. The combination makes so much sense because the potatoes have enough acidity and freshness to balance the richness of the beef, while the steak adds enough substance to make the dish feel like a proper dinner.
I keep the seasoning on the steak fairly simple with garlic, smoked paprika, thyme, salt, and pepper. Flank steak already has a lot of flavor, so it does not need much more than a good sear and a little time to rest. Once it is beautifully browned on the outside and still juicy in the center, I slice it thinly against the grain and serve it alongside the warm potatoes.
The steak also gives the dish a slightly different feel from the potato salad I normally bring to gatherings. What is usually my go-to side becomes something substantial enough to serve as dinner, while still keeping all of the flavors and textures that make the original recipe so popular.
The Recipe I Bring Everywhere
I think most people who cook regularly eventually end up with a recipe like this. It is the one you make so often that you no longer really think about it, the one you know will work every single time, and the one people start requesting when they know you are coming over. For me, this is that recipe.
I have made it for so many different occasions that it has become part of my cooking routine, and I never really get tired of it. There is always something satisfying about putting a big platter of these potatoes on the table and watching everyone help themselves. The potatoes are crispy and golden, the dressing is tangy and savory, and the fresh dill and scallions keep everything tasting bright.
Adding the flank steak makes it even better for a dinner at home, especially when you want something that feels hearty without being overly complicated. Everything can be served together on one large platter, with the steak sliced over the potatoes and a handful of fresh herbs scattered over the top.
And if you make this for friends, just know that you should probably be ready to share the recipe. After all these years, I still have yet to bring this potato salad somewhere without someone asking me how to make it.
Warm German Potato Salad with Flank Steak
Ingredients
For the potatoes:
- 1½ lbs baby red bliss potatoes halved
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp black pepper
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1 tbsp mayonnaise
- 1 small garlic clove finely grated
- ½ tsp smoked paprika
- 2 tbsp olive oil
- 2 tbsp fresh dill finely chopped
- 3 scallions thinly sliced
- 2 tbsp fresh parsley chopped
For the steak:
- 1½ lbs flank steak
- 1 tbsp olive oil
- 2 garlic cloves finely minced
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- Place the 1½ lbs baby red bliss potatoes in a large pot and cover with cold, generously salted water. Bring to a boil and cook for about 8–10 minutes, just until the potatoes are beginning to become tender but are still firm in the center. Drain thoroughly and allow them to steam-dry for a few minutes.1½ lbs baby red bliss potatoes
- Preheat the oven to 450°F. Toss the warm potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, salt, and ½ tsp black pepper. Spread them in a single layer on a large baking sheet, giving them plenty of room. Roast for 25–30 minutes, turning once halfway through, until deeply golden and crisp on the outside.2 tbsp olive oil, 1 tsp smoked paprika, ½ tsp black pepper
- While the potatoes roast, whisk together the 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 1 tbsp mayonnaise, 1 small garlic clove, and ½ tsp smoked paprika. Slowly whisk in the 2 tbsp olive oil until the dressing is smooth and emulsified. Stir in the 2 tbsp fresh dill, 3 scallions, and 2 tbsp fresh parsley. Season with salt and plenty of freshly ground black pepper.2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 1 tbsp mayonnaise, 1 small garlic clove, ½ tsp smoked paprika, 2 tbsp olive oil, 2 tbsp fresh dill, 3 scallions, 2 tbsp fresh parsley
- Pat the 1½ lbs flank steak completely dry. Rub it with 1 tbsp olive oil, 2 garlic cloves, 1 tsp smoked paprika, 1 tsp kosher salt, and ½ tsp black pepper. Let it sit at room temperature for about 15–20 minutes.1½ lbs flank steak, 1 tbsp olive oil, 2 garlic cloves, 1 tsp smoked paprika, 1 tsp kosher salt, ½ tsp black pepper
- Heat a cast-iron skillet or grill pan over high heat. Cook the steak for approximately 4–5 minutes per side for medium-rare, depending on thickness. Transfer to a cutting board and let rest for 8–10 minutes before slicing thinly against the grain.
- As soon as the potatoes come out of the oven, transfer them to a large bowl while they're still hot. Pour over the dressing and gently toss until every potato is coated. Fold in a little extra dill and scallion just before serving.
- Pile the warm dressed potatoes onto a large platter and arrange the sliced flank steak alongside or over the top.
