This authentic German potato salad comes from the Swabia region of southern Germany where it remains one of the most popular and most delicious of all potato salads!
I’m a huge potato salad fan and I enjoy it in all its varieties. But my all-time favorite is Schwäbischer Kartoffelsalat from the Southern Germany region of Swabia where I grew up (Stuttgart).
I’m also the ultimate critic when it comes to potato salads. I’ve probably eaten Swabian potato salad a couple of hundred different times throughout my life in Germany and I will tell you, not all potato salads are created equal, that’s for sure. Hands down the best versions I’ve had were served in southern German restaurants. For any of you who have lived in or visited that area of Germany, you know exactly what I’m talking about: You just can’t beat that restaurant-style Swabian potato salad.
There is one exception to this: My mom’s Swabian potato salad comes closer to the restaurant versions than any others I’ve had. (She also makes the best mayonnaise-based potato salad and it’s her recipe that inspired my BEST Classic Potato Salad.) And so I’ve taken my mom’s German potato salad recipe and have made just a few tweaks replicate that perfect German restaurant quality flavor and texture. And I’m confident you’re going to love the results as much as we do!
The ingredients in a traditional Swabian potato salad recipe are few and simple, but there are a few tricks that are absolute musts for getting it right – like the restaurants do. Here they are:
The Keys to Making the BEST Swabian-Style German Potato Salad
1) The right potatoes. This is the biggest challenge here in the U.S. In Germany you can find potatoes that you simply cannot find here. Unlike Russet potatoes, for example, which are flaky, mealy, and generally flavorless, the kind used in potato salads in Germany are firm, deep yellow in color, buttery and flavorful. And they keep their shape well. The closest you can get to those here are Yukon Gold potatoes and those are the ones I recommend for this recipe. Also, be sure to boil the potatoes in their skins – don’t peel them first.
2) Beef broth. There is no substitute, it must be beef broth. And it must be very strong beef broth. And it must be hot when you pour it over the potatoes so they soak it up. Make sure you let the potatoes sit for at least a full hour after you pour the broth over.
3) German mustard. I know the recipe doesn’t call for much, but it must be German mustard (mild) if you want it to taste the way it’s supposed to. The kind I use in most of my German recipes is the Alstertor Düsseldorf Style Mustard (click link for convenient access on Amazon).
4) Vinegar. No apple cider or balsamic vinegar. It needs to be the strong white vinegar. A vinegar very commonly used in Germany for this salad and salad dressings is called Essig Essenz (Amazon link, or can be found in some Asian grocery stores – Koreans like to use it for kimchi). It’s super concentrated vinegar and you only need a very little of it. If you have access to this vinegar, you would add just a teaspoon or two in addition to the white vinegar, and reduce the amount of white vinegar accordingly. Of course you’ll always want to do a “taste test” before pouring the final mixture over the potato salad.
5) Onions. You want them crunchy but not overly so, and you want them saturated with flavor. So add them to the beef broth/vinegar mixture when you heat it up.
6) Oil. Lots of it. In olden days homemade beef broth would be used which contained plenty of fat. Nowadays we mostly use store-bought broth in cans or beef bouillon cubes/granules which are all void of fat. So adding oil is absolutely essential to achieving the right texture. As my German mom says, Schwäbischer Kartoffelsalat needs to be “schmalzig”.
7) The longer the potato salad sits, the better it will taste. I recommend making it the day before and letting it sit in the fridge until the next day. Let it sit at room temperature for at least 30 minutes before serving.
Follow these seven tips and you’ll be in Swabian Potato Salad heaven!
German Potato Salad Recipe
Let’s get started!
Select small Yukon Gold potatoes that are uniform in size. Scrub the peels and boil the potatoes in lightly salted water until tender when pierced with a fork. Do not overcook – you don’t want them mushy. Let them cool down until you’re able to handle them and peel them while they’re still warm.
Slice the potatoes in 1/4 inch thick slices.
Put the potatoes in a large glass mixing bowl and set aside. (Don’t use metal or it will react with the vinegar.)
Add the beef broth, vinegar, mustard, sugar, salt and white pepper to a medium saucepan and stir to combine.
Add the chopped onions to the broth mixture and quickly bring it to a boil. As soon as it starts boiling remove it from the heat.
Pour the onion/broth mixture over the potatoes, cover with plastic wrap or a large plate and let sit at room temperature for at least one hour. Then pour the oil over the potatoes and carefully stir to combine. Add salt and pepper to taste.
The flavor of this Swabian-Style German potato salad only gets better over time and this tastes best the next day.
It’s also best served at room temperature.
Enjoy!
Be sure to try our other authentic German recipes: MORE DELICIOUS GERMAN RECIPES HERE!
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Restaurant-style Schwäbischer Kartoffelsalat (Swabian Potato Salad)
Ingredients
- 3 pounds small firm, yellow-fleshed waxy potatoes (e.g. Yukon Gold) of similar size, skins scrubbed and peels left on
- 1 medium yellow onion , chopped
- 1 1/2 cups water mixed with 4 teaspoons beef bouillon granules (Vegans: use vegetable bouillon)
- 1/2 cup white vinegar
- a few splashes of Essig Ezzenz , (highly recommended for the best, authentic flavor)
- 3/4 tablespoon salt
- 3/4 teaspoon freshly ground white pepper
- 1 teaspoon sugar
- 2 teaspoons mild German mustard (If you can't get it, use regular yellow mustard)
- 1/3 cup neutral-tasting oil
- Fresh chopped chives for garnish
Instructions
- Boil the potatoes in their skins in lightly salted water until tender. Allow the potatoes to cool until you can handle them. Peel the potatoes and slice them into 1/4 inch slices. Put the sliced potatoes in a large mixing bowl and set aside.
- Add onions, beef broth, vinegar, salt, pepper, sugar, and mustard in a medium saucepan and bring to a boil. As soon as it boils, remove from heat and pour the mixture over the potatoes. Cover the bowl of potatoes and let sit for at least one hour.
- After at least one hour, gently stir in the oil and season with salt and pepper to taste. If too much liquid remains, use a slotted spoon to serve. Serve garnished with fresh chopped chives. Serve at room temperature. Note: This potato salad is best the next day (remove from fridge at least 30 minutes before serving).
Reech says
Close to the “real thing” in Germany, but Waaaay too vinegar-y, as written. Also, it’s missing whatever makes the real thing in Germany just slightly creamy.
Kimberly Killebrew says
Hi Reech, I think you’re confusing this with something else. Swabian potato salad is an oil/vinegar salad (hence it’s vinegary) and there is no creaminess in it whatsoever.
Anonymous says
Can you make this recipe with white wine vinegar?
Kimberly Killebrew says
You can but it will alter the flavor profile.
Paula says
Can you use white wine vinegar or just regular 5% distilled white? I don’t have time to order German vinegar before wanting to make this dish for a pot luck.
Kimberly Killebrew says
Hi Paula, yes you can use just regular white distilled vinegar (not white wine vinegar). Happy cooking!
Anonymous says
I made it, mine looks like soup. I’m not exactly sure what I did wrong. The potatoes did not absorb the broth, maybe cooked too long? Anyways
Kimberly Killebrew says
How much liquid is absorbed will also depend on the variety of potatoes you use. If there is a lot of excess liquid after it has soaked a while you can simply pour some of it out.
Trudy Maynard says
Best potato salad ever! Making it again for a family camp out, served with curry wurst.
Kimberly Killebrew says
Wonderful! Thank you you so much, Trudy!
Greg says
Hi Kimberly, I’ve made your potato salad recipe numerous times (as well as the Schnitzel!) since discovering your web page and its just like my Mom made (and she was from the heart of downtown München!
I use plenty of Essig Ezzenz and it always turns out perfect. However, I do have a question, please. What is, where do I buy or how can I make “strong” beef broth, that you emphasized in your description. I’ve always used water and powdered beef bullion, but would like to try beef broth. Can you explain, please?
Kimberly Killebrew says
Thank you, Greg, I’m so happy to hear that! Strong beef broth simply refers to a more concentrated beef broth. So just add a little extra powdered beef bouillon or beef broth base.
Ryan says
Questionnaire, do you boil the potatoes whole, or cut then peel? Because I’d peel the skins into a cheese cloth. Then make fried potato skins.
Kimberly Killebrew says
Hi Ryan, you boil the potatoes whole and then remove the skins. It helps retain the nutrients and flavor during cooking.
Alida says
Thank you for the recipe. I am writing from northeastern Mexico, my husband is of German descent and my mother-in-law made a very similar potato salad. I always looked for the recipe but just found the mayonnaise type, so I decided my mother-in-law must have made that up! 😄 So I was so happy when I found your recipe and mentioned to my husband and he was very excited to know, as his family comes from the Bayern area. My mother-in-law added fresh tomato slices and halved hard boiled eggs, as well as sausage slices when serving as a whole meal. She usually used chicken bouillon instead of beef. Thanks again 🤗
Tim Brickner says
About how long should the Yukon Golds boil? “Until tender” could mean anything. 15 minutes?
Kimberly Killebrew says
Hi Tim, the length of time will depend on the size of the potatoes and how rapidly you’re boiling them, hence there is not a specific time given as that will vary. I recommend checking them periodically and using a fork to check for doneness.
Nina says
This was yummy! I made a few adjustments based on what I had: I used beef better than bullion, spicy german mustard, bacon fat instead of the oil, and a good deal of chopped parsley and dill. It may not have been authentic but it was extremely delicious!
Kimberly Killebrew says
Those sound like great adjustments to me, Nina, thanks for sharing and I’m so glad you enjoyed it!
oscar schneider says
Where can I get Aromat?
Kimberly @ The Daring Gourmet says
Hi Oscar, I’ve seen it online at World Market and Amazon.
Chris says
do you serve cold or warm
Kimberly @ The Daring Gourmet says
Hi Chris, it’s generally served at room temp, which is best, but you can serve it cold as well.
Christl says
I’ve left Germany (Heilbronn) age 21 (1989) and given up trying to make potato salad at least 25 years ago. I saw your recipe and thought to give it one last shot…I’m so happy I did!! OMG, I can’t believe how easy it is!!! Since my daughter has celiac, I’ve used Tello-Fix Wellness Reform Super (made extra strong). I also bought the wrong potatoes (russet) but found that wash, peel, cube and short soak in cold water a few times removed the excess starch ;)
Thank you for finally completing our family tradition: Wiener schnitzel mit Spätzle, Soße und Kartoffelsalat! 🌷❤️
Kimberly @ The Daring Gourmet says
I’m so glad that you made and enjoyed this, Christl, thank you so much for the feedback! :)
Debbie says
Love this ! I used a sweet Bavarian German mustard I found at world market and used liquid beef broth instead of cubes. I love that you can make it the night before and it’s still really good after another day. It is so tasty and perfect for my Sound of Music singalong party!
Kimberly @ The Daring Gourmet says
Thank you, Debbie, I’m so glad you enjoyed it and your Sound of Music singalong party sounds like so much fun! :)
Christopher F Reiling says
Ha! I found this when looking up a schnitzel recipe – and we’re watching Sound of Music right now! 😀
Anonymous says
I would give this recipe 10 stars if I could!!! I’ve made this recipe exactly as is many many times and always get compliments. I never have leftovers! And when I do, guests have asked to take some home with them. I use all recommended products and will continue to do so. Thanks for this easy authentic recipe
Peter Miller says
A tblsp of Aromat does wonders.