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Hot German Potato Salad

  • Yield: 6 servings


  • 4 medium size Yukon gold 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
  • 2 tablespoons finely chopped parsley
  • One-fourth teaspoon celery seed


  • Boil or steam potatoes until just done; do not overcook. Drain. Allow the potatoes to cool slightly; then cut into one-fourth-inch slices and put into a large serving bowl. Melt butter in a nonstick skillet over medium heat. Add the onions, and cook, stirring, until soft and transparent. Stir in the vinegar, water, pepper, and celery seed. Stir and cook for about 2 minutes longer. Pour the mixture over the hot potatoes. Stir gently and serve.