I love potato salad. All kinds. 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 this potato salad a couple of hundred different times throughout my life in Germany, made by various people and at various restaurants. And I never once had a homemade version that came anywhere near to the ones I enjoyed the most at my favorite German restaurants. With one exception: My mom’s version. She also makes the best mayonnaise-based potato salad of anyone, but her Swabian potato salad comes closer to the restaurant versions than any I’ve had before. And so I’ve taken my mom’s recipe and have tweaked it a bit in my attempt to achieve that German restaurant quality flavor and texture. And by Günther, I’ve got it!
For any of you who live in Germany or have visited Germany, you know what I’m talking about. The Swabian potato salad you find in good Southern German restaurants is so, so good. And it’s rarely replicated properly by the home cook. No matter what I ordered when I went to a restaurant, I would almost always order a salad for starters (Germans make the best Gemischter Salat – “mixed salads” with separate portions of various vegetables on the same plate) which included a portion of Swabian potato salad (at least the restaurants in Swabia anyway ;) I remember as a kid that was the thing I looked most forward to when we went out as a family. I remember times when I would only order a plate of Swabian potato salad and a separate serving of Spätzle (see recipe for homemade Spätzle here) with Rahmsoße (Swabian noodles with creamy gravy). And I left one happy girl.
Well, it’s been about 10 years since I moved to the U.S. and rather than pine away for that potato salad I knew and loved in Southern German restaurants, I decided to crack the code so I could replicate myself for those times when the Swabian potato salad craving comes a-callin’.
This recipe also comes by way of request from Teri (Make a Request!), who wrote in: “I was recently in Germany and spent all of my time in the Swabia Region. You are correct is saying the that food is wonderful there. Everywhere we visited we were served that fabulous German Potato Salad. No it wasn’t hot and no it did not have bacon in it. Each time we had it it tasted the same – just plain good. I have searched the internet for this salad and nothing I found matches the taste. If you have a recipe for that salad, I would love if you could share it.”
Does this problem sound familiar?
I’ve been wanting to publish this recipe to my blog for a while and she reminded me to do it, so thank you!
The ingredients in traditional Swabian potato salad and few and simple, but there are a few tricks that are absolute musts for getting it right – like the restaurants do. Here they are:
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!
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 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.
Best served at room temperature the next day. Enjoy!
- 3 pounds small, firm, yellow-fleshed potatoes (e.g. Yukon Gold) of similar size, skins scrubbed and peels left on
- 1 medium yellow onion, chopped
- 1½ cups water mixed with 4 teaspoons beef bouillon granules (Vegans: use vegetable bouillon)
- ½ cup white vinegar (add a few dashes of Essig Essenz if you have it)
- ¾ tablespoon salt
- ¾ teaspoon freshly ground white pepper
- 1 teaspoon sugar
- 2 teaspoons mild German mustard (I recommend Düsseldorf Style German Mustard. If you can't get it, use regular yellow mustard)
- ⅓ cup neutral-tasting oil
- Fresh chopped chives for garnish
- 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 ¼ 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).
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Grossvater says
Made this Schwäbischer Kartoffelsalat yesterday to have with dinner. I strongly disagree that it should be served at room temperature; it was better when my wife and I tasted still warm before it had cooled yesterday and even better today when I very much enjoyed it, heated with the nuke, for my lunch. I very much recommend you at least try it warm (not hot)
Served at room temperature, I would never make it a second time, but will make it again to be enjoyed warm
I’m of German descent and I do not care how it is served and done there. BYOC, cook what tastes best to you.
The Daring Gourmet says
Hi Grossvater, I couldn’t agree more with your last statement, “Cook what tastes best to you.” If you prefer it nuked, by all means nuke it! I’m glad you enjoyed this recipe. And definitely, this potato salad gets better the longer it sits. I always enjoy it best the next day.
Kässpätzle says
Grossvater is absolutely right! It needs to be lukewarm and this is how it is served at really great swabian restaurants. My mom is a swabian and her combination of Spätzle or Schupfnudla with Kraut and Kartoffelsalat is for the gods.
Kimberly @ The Daring Gourmet says
I believe it, Kässspätzle – Schupfnudeln is one of my all-time favorites! Made with plenty of Sauerkraut and even more Speck! :)
Maggie says
Thank you for this great recipe. I especially appreciate all your recommendations as to what type of potatoes etc to use and will try to buy Essig Essenz. I have a German husband and make a potato salad using mayonnaise which is good but I have enjoyed this type of salad in Germany and find it refreshing in hot weather. I have made my own version of it but it never seemed quite right. Many thanks :)
The Daring Gourmet says
You’re very welcome, Maggie, and I’m excited that you’ll be giving this a try! Remember for the Essig Essenz to only use a little bit – it’s potent! Start with a teaspoon and taste the mixture before adding more. I love the flavor that Essig Essenz adds to dressings and the dishes it’s added to. It’s quite different from any other vinegar. But it’s easy to “over-do” it since it’s so strong :) If you can’t get hold of it, no worries – I actually ran out of it for this last batch and made it without, it was still marvelous! Best, Kimberly
Win says
I made mine mit speck! Hear that’s not very authentic over in Germany but I had some left over in the fridge that I needed to get rid of. Do you just use regular white distilled vinegar along with the Essig Essenz? I only had white balsamic vinegar in my pantry but I may make it again with regular white vinegar to see if there’s a difference. Don’t remember seeing Essig Essenz at my local supermarket though :(
Do you have a recipe for cucumber salad? Thanks!!
The Daring Gourmet says
Bacon?? How dare you, Win! ;) You’re correct, bacon isn’t used in Swabian potato salad but it IS used in Bavarian potato salad, which is served warm – and I’ll be posting my recipe for that soon as well. I have a small obsession with bacon, so anything that gives me an excuse to use it is always welcome in my kitchen :)
For traditional Swabian potato salad use regular white vinegar, not balsamic or wine. But in the end what matters most is that you like it. Cucumber salad – I don’t have a recipe posted yet but will be posting a few different cucumber salad recipes soon. Stay tuned!
Glenda says
I was reading your comment about oil. I make my own beef broth, so I probably would not need full amount of oil, any idea how much I should use?
The Daring Gourmet says
Hi Glenda, you’ll still need the additional oil because your beef broth likely has far less lard in it than the “old-fashioned” stuff. Plus, I believe the cooks of old added extra lard to the salad. I would probably still use pretty much the full amount, but you can experiment by cutting back by a little and then adjust accordingly.
Glenda says
Thank you and for gettting back to me so soon.
Daniel says
Thank you, for posting this recipe. My dad was stationed all around Germany, and I was able to enjoy so much good food, including this potato salad, usually with schnitzel and purple cabbage. I have been searching for an authentic recipe, and now I have found it.
The Daring Gourmet says
Wonderful, Daniel! And thank you for reminding me about the Rotkohl (purple cabbage). I have a recipe that I’ve been meaning to post forever and keep forgetting.
Brenna says
So excited to find this recipe!! I spent a few weeks in Stuggart and ate this type of potato salad with Schnitzel almost every day. I have looked everywhere to find a recipe. I can’t wait to make it!!
The Daring Gourmet says
Yay, Brenna, I’m happy you found it, too! Hopefully this brings back some great memories for you!
Also, I don’t know if you already saw it, but here’s my recipe for Traditional German Schweineschnitzel. Happy cooking!
Kate says
I have been looking for an original way to make potato salad like my Mom used to make, and this is it. Thank you, Thank you.. Now I am waiting for the Gurken Salat and I think it had cream plus dill if I am not mistaken. Can’t wait.
Thank you so much for your blog
Kimberly @ The Daring Gourmet says
Wonderful, I’m so glad you enjoyed this, Kate! Yes, that’s the way to make the cucumber salad – cream, dill, salt and a small pinch of sugar. Then there’s the vinegar-based Gurkensalat, too with vinegar, oil, salt, pepper, dill, onion, sugar. I have SO many recipes I still need to post. I’ll get there, I’ll get there :)
Anonymous says
my potatoes are cooking and we will have it for the 4th of July celebration tomorrow.
Happy Independence day to everyone who is celebrating
Kimberly @ The Daring Gourmet says
Enjoy the potato salad! Thank you and Happy Independence Day to you as well!
BB says
I was looking for a recipe like this and after finding this one, it only then occurred to me that I should browse Google.de for recipes. This recipe is very similar to the instructions for the ones I found. Although some don’t use onions. I can’t remember if the kind I had all the time had onions. I’m going to be making this for a potluck. Hopefully they’ll like it, whether or not it tastes “exactly” like the kind I had in Germany.
Kimberly @ The Daring Gourmet says
Hi BB! Traditional Schwäbischer Kartoffelsalat is always made with onions. Happy potato salad making! You’ll love it!
Tammi says
This was great Kimberly! I finally got my Essig Essenz so I added a tablespoon of that to the white vinegar (you’re right, I don’t think Harry will be drinking that!), but next time I might add more. How much do you use?
Kimberly @ The Daring Gourmet says
Fantastic, Tammi! You know, I don’t usually measure it. I just keep adding it until it “tastes right.” Same thing when I make German cucumber salad or Wurstsalat. Just add some, taste it, and add more as you like.
Herschel Atkinson says
Late wife was Berlinerin and did essentially this as I remember. Her flavor kicker was a splash or two of pickle juice that folks appreciated. Served this warm or room temperature, not cold, and made hot potato salad with bacon only when I insisted.
Kimberly @ The Daring Gourmet says
Pickle juice sounds like a nice addition, Herschel. And I would definitely use German pickles – totally different flavor compared to American pickles. Bavarian potato salad uses bacon and is another favorite of mine. I still need to get that one posted, too.
Carrie Bryan says
Potatoes are easy to grow if you have a patio or balcony to grow them on. Get “potato pots” or canvas pots whose sides you can roll up as the potato plants grow and you add soil. A German variety that’s easily available in the US is Carola, and I do believe they’d be perfect for this recipe. I grew them in potato pots this summer and am still enjoying the beautiful creaminess of the freshly-harvested spuds.
Kimberly @ The Daring Gourmet says
That is a fabulous recommendation, Carrie, thanks for sharing! We grow some vegetables every year and have been wanting to try potatoes. Next year it’s in the plan and I’ll definitely look into growing some Carola’s. Thanks again for the tip!
Kris Spriegel says
Making a full German meal for friends and family tomorrow and of course it had to have the potato salad. We lived in Germany for many years, including your home town of Stuttgart and have family in Herrsching a. A. ., and my husbands’ mother from Schwabisch Gmund. Needless to say, as you stated, it never tastes exactly the same because the potatoes are different. Like you I have used the Yukon Gold and that is the closest I can get to the potatoes used in Germany. Always have to make a HUGE amount because everyone wants to take some home to enjoy. Same for the schnitzel, sauerkraut, and spaetzle. We always look forward to our trips to see family and friends in Germany and enjoy the wonderful meals.
Kimberly @ The Daring Gourmet says
Hi Kris! I’m always thrilled to meet people who are from or who lived in Germany. I especially get homesick this time of year. I love the Autumn and nothing beats Christmas in Germany. Yes, the Yukon’s come the closest but still not as waxy. Another reader previously commented about Carola potatoes. I haven’t found them here in WA but will need to do some more searching. I agree with you – good German food needs to be doubled because there are always demands for seconds or take-home! :)
Maureen Lass says
Have just read all the comments, but as we are in Scotland was wondering if you have a recommendation for which potatoes to use. My husband is also a Berlinerin and I love German food. It’s very difficult to get any German food here so I have to try and seek out recipes. Of course we have Aldi and Lidl here for some things but absolutely no German restaurants! This is my first time visiting your site but definately return.
Kimberly @ The Daring Gourmet says
Hello, Maureen, and welcome! I’ve been trying to remember which potatoes I used when I lived in England but can’t recall the names. What you need are the firmest, waxiest variety of potatoes you can find with a rich yellow flesh. There are some French salad potato varieties available in the UK that should work well. I lived in England for 7 years and was really excited to find out there were Aldi’s and Lidl’s until I went in them – no German products! Same with the Aldi’s here in the U.S. You can find a couple of German candies and that’s pretty much it. You’re right, I never once saw a German restaurant anywhere in the UK. But you have the right spirit to not let that stop you from cooking German food at home! So happy you found my site, Maureen, and I look forward to your return visits. Best, Kimberly
Carol says
I will try this recipe,but I would like to use beef consomme,as it has that lovely ‘mouth-feel’ of a broth cooked with bones.Have you every used consomme instead of beef boullion ?
Kimberly @ The Daring Gourmet says
Hi Carol, I haven’t used consomme for this potato salad specifically, but it would be a nice option. Depending on whether you’re going to chill any leftovers I would just avoid using double consomme or the traditional kind that gels when chilled.
Carol says
Hi,Kimberly.That is good advice.I am going to make two versions,one with beef broth heated with dried mushrooms,then strained, and one without the mushroom flavor and see if my guests can taste a difference.I am so thrilled to have discovered your blog! The photos, histories, and personal stories by you and your readers make this a special experience for me. If any of your readers know where to buy Spaetzlemehl,in the states,I would be very grateful. Visitors bring bags of this wonderful grainy flour to me in their suitcases all the way from Germany!
Kimberly @ The Daring Gourmet says
Thank you, Carol, I’m thrilled you’ve found us as well! I’ve never checked for Spaetzlemehl specifically, but there are several online German stores that might carry it. You know though, as readily available as the Spaetzlemehl is in Germany, most German home cooks just use the 405 type flour which, over there, is the standard, most commonly used flour (like the way we would use all-purpose flour). Many people consider the closest equivalent here to be pastry flour. I just tell people to experiment with different flours until they find the one they personally prefer. I generally just use all-purpose. The important thing is to add all the eggs which is what really gives it its texture.
randy says
Hi Kimberly, I spent 7 years in the Stuttgart area. Loved the Schwäbisch Kartoffelsalat. Thank you for a wonderful receipt.
I solved my ‘vinegar issue’ by using triple the white vinegar and reducing it on the stove to the amount in the receipt. I also used the concentrated beef broth found in the plastic cups as it has a much richer taste than the dry cubes.
Kimberly @ The Daring Gourmet says
Randy, that’s a terrific idea and way to get concentrated vinegar – thanks for sharing!
brenda says
thanks for posting this recipe, could never find this “german” potato salad, this is almost identical to my mother in law’s recipe, by mouth not written, so it’s great to have something in written to follow by
Kimberly @ The Daring Gourmet says
Wonderful, Brenda, I’m happy you found this! Enjoy!
berta says
you are me new it girl. thank you
Tammy says
Hi,
We are planning to use this recipe for a Sound of Music watching party tomorrow.
Wondering if the 3/4 Tablespoon of salt is correct? Tablespoon is a LOT of salt, just wanting some clarification before proceeding, thank you!
Kimberly @ The Daring Gourmet says
Hi Tammy, yes that is correct. Like beans, it takes a good amount of salt to properly season them. I don’t like overly salty foods and this isn’t too salty for me. But if you’re at all worried about it being too salty just start with less. You can always add more later after you’ve tasted it. If the potato salad doesn’t taste great, that means it needs more salt. Enjoy!
Bridget says
When my father was a teenager in the Bronx, he worked in a German deli and was all but adopted by the owners, Gus and Mary Pfeiffer. This is the only way we made Kartoffelsalat, but without the mustard and beef broth. I’m going to try your way tonight to serve tomorrow! Thank you for sharing this!
Kimberly @ The Daring Gourmet says
Hi Bridget! Yes, please do give it a try and let us know what you think! This is way it’s made in Swabia and it’s my favorite :)
carmen says
I am from Stuttgart and we don’t add sugar,or mustard. Plus we use chicken stock or vegetable stock . Everything else is correct. And no there’s not hot potato salad…..Thanks
Kimberly @ The Daring Gourmet says
Carmen, I’m from Stuttgart too and we’ll have to agree to disagree. Take a minute to Google some actual German recipe sites for Schwäbischer Kartoffelsalat and your memory will be refreshed. Certainly there are some variations of this based on people’s own personal preferences, but this is a through and through Swabian recipe.
Ginger Pedersen says
My grandmother made this – she would slice per potatoes thinner than that. She would chop the onions superfine and let them soak in the oil to tenderize them. Also, she did not add mustard. I find the baby Dutch Gold potatoes or the Russian fingerlings work very well.
Kimberly @ The Daring Gourmet says
Hi Ginger, yes, any firm-fleshed yellow potatoes work well.
Paul says
I’ve looked for a recipe that mirrors that of my German Cousin. She has lived in Pfullingen all of her adult life and her Schwäbischer Kartoffelsalat is awesome as I found out while visiting her in May. The one addition to her salat is thinly sliced cucumber. I believe she lets the slices marinate in the vinegar/broth mixture for a bit before adding to the Kartoffels and carefully folding all together.
Kimberly @ The Daring Gourmet says
Hi Paul, yes, I’ve added cucumber on occasions as well. It’s reflective of a different region of Germany, everywhere does it slightly differently. Hopefully this recipe will bring back memories of your visit to your cousin – let us know what you think!
Annette Avery says
i have just returned from my first time in Berlin, and have fallen in love with Christmas in Berlin. We had super meals, but the thing which has stuck with me was a meal with potato and cucumber salad as a side dish, so simple and so delicious.
Kimberly @ The Daring Gourmet says
I agree, Annette, German potato salads in all their varieties are simply awesome! So glad you were able to experience the Christmas season in Berlin. Nothing beats Christmas in Germany for atmosphere.
Jeff C. says
HI Kimberly your recipe is right on but their are a couple things you might want to experiment with, just before I left Stuttgart the chef at my favorite restaurant in busnau taught me how he made his, just let me know if you would like his recipe and I can email it to you.
Kimberly @ The Daring Gourmet says
Hi Jeff! This recipe is the traditional version but I’m always interested in contemporary twists. Sure thing, you can either email it to me or post it here, thanks!
Ashley says
Jeff, can you send that recipe to me? I love this recipe, but it’s not exactly like what I had in Stuttgart, pretty close to Busnau. ;-)
Steph says
Yes! This sounds just like the potato salad I had in Munich. Can’t wait to try your recipe.
Kimberly @ The Daring Gourmet says
Awesome, Steph, let us know what you think! :)
Iz says
Hi, if I refrigerate the potato salad overnight before serving, should I add some chives right away? And more on top right before I serve? Or how do you do it? I am thinking the chives add a bit of flavor.
Kimberly @ The Daring Gourmet says
Hi Iz, I often garnish it with chives and yes, the flavor goes wonderfully with it. You can do it either way and it’ll taste great – add them the night before or the next day. If you want to maintain the bright green color though add them after the salad has cooled.
Adriana says
Hi Kimberley, so pleased I found your site. I.m going to try your schnitzel. All this time I’ve prepped it ahead thinking it was the right thing to do. Some of the coating used to fall off.You say to crumb it lightly just before cooking. I’ ll definitely try it your way. I’m a Dutch born Australian and love cooking. I want to try this potato salad too. Perfect for our hot weather.Thanks again. Adriana
Kimberly @ The Daring Gourmet says
Hi Adriana, I’m equally thrilled that you find my site – welcome! Please let us know what you think of the Schnitzel and potato salad once you’ve had the chance to them. Greetings to sunny Australia!
Monika says
My Oma and mother are from Esslingen and her recipe is a little different from yours. There’s no mustard or sugar and uses vegetable or chicken bouillon. She also adds thinly sliced cucumbers in the salad as well. Have to try your version one day to taste the difference.
Kimberly @ The Daring Gourmet says
Hi Monika, as with most traditional recipes there probably as many variations of potato salad as there are cooks!
Clare says
By some miracle, I came across this website while looking for an authentic Kartoffelsalat Rezept. I used to live in Germany and am pretty picky about my potato salad too. Thank you so much for the tips. I made this yesterday and let it sit overnight. It is delicious! Just how I remember it.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Clare, thank you so much! I hope to “see” you around regularly :)
Sieglinde says
I had an acquaintance that I’ve since lost touch with. He was from Stuttgart. He made a fabulous potato salad that he always served room temperature. It was yellow potatoes, sliced cucumber, oil, vinegar and Maggi, plus lots of salt. Do you have a recipe for something like that? I would love to get the details. Thank you in advance!
Kimberly @ The Daring Gourmet says
Hi Sieglinde, cucumber is a common addition in potato salads throughout Germany. I’ve never personally seen Maggi added to potato salads but I have heard of people who like to add it. My hunch is that if you make this recipe and simply add some thinly sliced cucumber with the onions along with a few shots of Maggi it will taste very much like the potato salad your friend made. Let us know what you think!
Sieglinde says
Thank you Kimberly. I did exactly what you suggested and it was delicious!
Steve says
Very very good recipe! This definitely takes me back to Swabia and particular reminded me of Kartoffelsalat we had at the Stuttgarter Hofbrau tent at Fruhlingsfest.
I found this to be a little different than typical potato salads. So, for those reading, I’ll let you know that the dressing is not overly strong. You definitely taste the potatoes rather than just using them as a blank canvas for the dressing. Personally, I like that, but it might be less flavorful than others you’ve had in the past.
Kimberly @ The Daring Gourmet says
Hi Steve, I’m glad it brought back those memories, I share the same ones :) Agreed, the potatoes really are the shining stars here.
Cheryl says
I lived in Karlsruhe in the late 70s/ early 80s and crave the Gemischter Salat that came with meals there. I plan to make the potato salad recipe you have here – it sounds delicious and authentic.I have looked for, but not found a recipe that comes close to the Gemischter Salat I had while there. They all seem to be missing the specific flavors I enjoyed. Any chance of you posting one?
Kimberly @ The Daring Gourmet says
Hi Cheryl, the salads were always one of the things I looked most forward to when going to German restaurants. The ones that were my favorite were the kinds that had an arrangement of different types of salads next to each other on the same plate (eg, potato salad, carrot salad, radish salad, greens, etc). For the Gemischter (“tossed”) salads you’re referring to it’s the dressing that’s the distinguishing flavor and there are vinegar-oil and creamy dressings that are very popular over there. Is that the part you’ve found challenging to replicate?
Cheryl says
Both, actually. Like you, I enjoyed the salads with the different types of salad next to each other, like a great tasting mini salad bar on one plate. And the dressing brought in together in the most wonderful way. I haven’t been able to replicate the dressing or the right mix of the various, distinct salads on the plate.
Steve says
Great recipe. Is there any chance that you have a “restaurant” style recipe for a green bean salad? It is the only other one that I can’t quite get right. It is always missing a certain something that I relish from those served in German restaurants and made by my Oma who has since passed and never wrote any of her recipes down. Any help would be greatly appreciated.
Kimberly @ The Daring Gourmet says
Thanks, Steve! The classic German green bean salad (Bohnensalat) is really straightforward – finally minced onions, vinegar, oil, sometimes a touch of mustard, salt and pepper AND the addition of an herb that Germans use all the time in green bean dishes: Savory. That’s probably the ingredient you’ve been missing and is what gives Bohnensalat its characteristic flavor. Known as Bohnenkraut in German, Savory is one of those herbs that is widely used in many parts of Europe but virtually unheard of here. I have some growing in my herb garden right now that I planted from seed because it’s near impossible to find over here. It may be too late to plant some this season, but I’d recommend growing some of your own in a small pot (the seeds you can find most places) and then you’ll have it on hand for your green bean salads and your creamy green bean soups that Germans also flavor with Savory. It’s great stuff!
Joel (Jody) P Dietz Jr. says
The best kartoffelsalat recipe to be found anywhere… hands down! The taste is spot on and just like what I used to eat in the Stuttgart, Sindelfingen/Boblingen area and definitely beats hands down, the kartoffelsalat in the Frankfurt/Main area… LOL. Thank-you Kimberly.
For the “purist’s” out there, do make sure that you use Dusseldorfer senf and the Essig Essenz. Those 2 ingredients are “key” to this and any other german salat recipe.
I use the Essig Essenz in my rotkohl mit apfeln (made last Sunday) and of course in my gurkensalat mit rote zwiebeln. 2 english cukes and 1 red onion sliced thin on the mandoline, 1/2 c. white vinegar and a few dashes of Essig Essenz, 1-2 Tbs. white sugar and salt and pepper to taste, let it macerate for awhile… simple and so lecker.
Kimberly @ The Daring Gourmet says
Yahooo! I’m so glad you agree, Joel, and really appreciate the feedback, thank you! Thanks for sharing your Gurkensalat and of course I agree, using the right Senf and the Essig Essenz makes all the difference.
Cheryl Pescinski says
I am so glad to have found you. I am very homesick for my 5 years in Neuenhaus in the 1970’s.My friend came to visit for 4 days from Germany and I had not seen her for 19 years. She made us our potato salad and schnitzel.Her love made everything taste wonderful. Now that I have found you I have found the missing pieces. She has sent me recipes all in German and I need some help. Could you please tell me what a kastenbachform to cook my Apfelbrot. Danke. Cheryl
Kimberly @ The Daring Gourmet says
Hi Cheryl, I’m glad you found us, too – welcome! :) A Kastenbackform is simply a loaf pan and just like here in the U.S. there are different sizes.
Cheryl Pescinski says
Thank you for replying about the loaf pan/kastenbachform.
I appreciate that you take the time. My email has not been working. I was just made aware that it is up. Thank you again.
Cheryl Pescinski
Mariana says
I recently went to a short trip in South Germany, and I ate lots of potato salad while I was there. But this recipe is way better than any I have tried. Thanks a lot for sharing it Cheryl;)
Btw, I could not wait till mine was completely cold, but I really liked it warm.
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Mariana, thank you! I prefer it on the warm side myself, or at least room temperature.
Heide Broell says
OMG. Way, way too much liquid. I had to strain it off even before marinating because a cup and a half to 3 lbs potatoes had the poor things swimming! I will cut back to 3/4 cup next go round. Flavor, however, is very good. I prefer a little nutmeg in my broth weil mein Grossmutti sagt, sie macht alles geschmackhafter! :) Thanks for the recipe!
Kimberly @ The Daring Gourmet says
Heide, no way! If you had let the potatoes sit in the liquid for a while you would have seen that the potatoes absorb most of it – they’re like insatiable sponges. Trust me, give it a try next time :)
Jen says
I ended up with too much liquid the first time, but that was likely because I had initial cooked the potatoes too long. The second time, I paid more attention to the potatoes and took them out as soon as a fork could go through. The second time the potatoes absorbed much more of the liquid and came out as I expected :)
Marina says
This year (for first time) we could’t go to Germany for Holidays because work. My husband was a little sad. I prepared this salad as a side dish for the New year meal (dinner for two) and he was so happy. Taking on count that I’m not German he was quite surprised that I nailed it. Thank you so much for the recipe. My husband is from Ludwigsburg and he told me that among the Schwäbischer Kartoffelsalat that he has had this one was a very good one, that a lot of native German will ashamed to know that a not German make it such a good potatoe salad. Happy new year.
Kimberly @ The Daring Gourmet says
That’s wonderful, Marina, I’m so glad this was a hit and appreciate the feedback! I lived in Ludwigsburg for a couple of years myself and continued to go shopping there on a regular basis when we moved to a nearby town. Happy New Year!
Khutulan says
I lived in Schwabisch Gmuend for 3.5 years, then another 3 in Kaiserslautern. I truly enjoyed the potato salad that one could get at “Jobby’s’, a gasthaus owned by a US Army soldier and his German wife. I never could find the potato salad here in the US, so I will try this recipe.
I agree that the PS was never ‘hot’, but warm.
If you want real German potatoes, you have to grow them. Territorial Seed company in Cottage Grove, OR, sells “German Butterball” potatoes by the tuber. They aren’t very prolific nor do they grow huge, but they are DEFINITELY worth the effort of growing.
Also, if you want an herb or a spice that isn’t found on the supermarket shelves, try “Buck’s Fifth Avenue” 360-352-9301.
Anne Buck is the Wizard of Spice. In her tiny shop she has hundreds of spices from around the world. She does a LOT of mail order so give her a call/contact and she’ll set you up with savory.
No, I have no connection with her other than I am a Very Happy Customer.
Kimberly @ The Daring Gourmet says
Hi Khutulan, wonderful, this potato salad will bring back some great memories for you. We grew potatoes in our garden for the first time this past Summer, mostly fingerling varieties. Thanks for the tip about German Butterballs, I’ll have to give them a try. Thanks also for sharing Buck’s Fifth Avenue with us.
Khutulan says
You are welcome!! I am glad you told me where to find the Essig Essenz, it was NOT in my local supermarket but I DID find it in my local Korean food store (that’s another cuisine that I am absolutely crazy about. I lived in Korea for two years and honestly believe I could live on Korean for the rest of my life…but I’d miss German…and Italian..and Chinese…;-)
I am not looking at the recipe but I believe you said to add vegetable oil? Can I use olive oil? and how much? I make my own beef stock out of high quality beef and usually I remove the rendered fat. Usually I throw out the rendered fat but should I reserve some in order to add it to the broth/potatoes?
Kimberly @ The Daring Gourmet says
Hi Khutulan, I agree, there’s way too much good out there – I’d go crazy living on the same cuisine the rest of my life :) Any kind of neutral-tasting oil is recommended. I love olive oil and our family goes through it every month by the gallon, but I wouldn’t recommend it for this potato salad because of its strong flavor. I would leave in a little rendered fat, it will help bind the potato salad together, give it a great flavor and “mouth feel.” Happy cooking!
Khutulan says
Thank you, ma’am, for all your help! By the way, I mentioned Territorial Seed. They’re online, of course, so all you need do is Google it. They are the nicest people and their catalog makes you hungry just looking at the incredible variety of seeds and plants they sell. Also, I noticed that you are in Seattle? Territorial Seed sells vegetables, fruits etc that have been bred for our short, cold summers.
As for Buck’s Fifth Avenue, her shop is in downtown Olympia on 5th Avenue, just around the corner from Capitol. She encourages one to come in and ‘take a sniff’. She really knows her spices and gets them from all over the world…and ships them all over the world. I remember one time she was packaging a box of spices for a Lebonese teacher who was teaching English in Nepal. Can’t get much more remote than that!!
Thanks again for the recipe and the tips. I thought olive oil may be a bit too flavorful, so I’ll go the vegetable oil route.
Kimberly @ The Daring Gourmet says
That sounds great, Khutulan, thanks again for all the info!
Marilyn H says
I am so, so excited to have found your site! My family is from the Kaiserstuhl just north of Freiburg and they tend to cook in the Swabian way. I have been looking for a traditional Schwabian potato salad recipe for ages and just made yours this morning. We’re having a houseful of our German American friends and relatives over tomorrow and can’t wait to serve this with bratwurst, weisswiurst and our “good luck” herring salad for the new year. My grandmother always used beef broth in her potato salad and most “German” potato salad recipes male no mention of it. I’m really looking forward to trying your other recipes as well. My grandmother also made maultaschen with fried bread cubes inside. I guess it was because they didn’t always have the money for meat. Thanks so much!
Kimberly @ The Daring Gourmet says
Hi Marilyn, I’m so happy you found our site as well – welcome! :) What a wonderful gathering of friends and family – have a fabulous time. I look forward to “seeing” you around here at The Daring Gourmet! :)
Ben says
Nice recipe, but a bit heavy-handed on the white pepper. Added a bit more Essig Essenz, mustard, and salt than was called for… Nice and authentic, reminds me of my childhood. Danke!
Kimberly @ The Daring Gourmet says
Bitte, Ben!
Yosra says
Nice Recipe. I love this salad a lot which I knew in Stuttgart. I am eager to apply your recipe and see the results. Thank you so much for your detailed explanation and advises to get the real schwäbisch tase of Kartoffel Salat :)
Kimberly @ The Daring Gourmet says
Thanks so much, Yosra!
Catherine Reichel says
I made this yesterday and enjoyed it very much today! Lived in Uhingen, Germany for several years and love the potato salad I enjoyed there. At the local butcher shop they added a dash of Maggi seasoning to the salad. Yum. I may add a bit of endive to some of this salad for a well remembered treat. (You have to wash it, soak in very warm water for a bit, drain completely and slice up very fine and add to the salad. Yum!) Thanks so much for sharing your lovely recipe. Brought back so many wonderful memories.
Kimberly @ The Daring Gourmet says
Thanks so much, Catherine, I’m so glad you enjoyed it!
Kathy says
Love the recipe. Very similar to my mother in laws. Her mother was from the same region in Germany you are from. Thanks. My family loves it!
Kimberly @ The Daring Gourmet says
Thanks, Kathy! :)
Deanie says
I lived in Schwaebisch Gmuend in 1969 as a military wife and learned to make the kartoffelsalet from a friend that made it in her fathers restaurant. I have made this for my family for many years and have used the essig found in a local speciality food store. I was told the vinegar that my friend used was made with grapes and not apples like in the U. S. I also use Knorr brand boullian cubes. I recently found a Greek brand vinegar that was made in Bavaria that was the same. I will try the Essig Essenz since the availability here for the German brand essig is hard to find lately. Thank you so much for the recipe that is just like the one I have used for so many years. And I agree everyone’s recipe is different just like here in the U. S. But yours is just what I remember.
Kimberly @ The Daring Gourmet says
Thanks for sharing, Deanie. Yes, Knorr and Maggi are the brands most typically used in Germany and Essig Essenz is also pretty standard there. Agreed, the latter tastes very different than the stuff you find here.
Nick D. says
I made this, and it was delicious! Thanks for providing the recipe. I was psyched to find the recommended mustard at a local store. One hint for all: if you haven’t yet tried “Better Than Bouillon,” do yourself a favor and pick up a jar. Far superior to bouillon cubes or granules or any box stock.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Nick, thank you!
Tony says
I’ve been searching how to make this and I think your recipe is the most authentic. It was soo good. The only thing I would change is using fresh beef broth if possible. I used Guldens brown mustard- hopefully it tasted close to the real thing in southern Germany. Thank you!
Kimberly @ The Daring Gourmet says
Fantastic, Tony, thanks so much!
ruth glasberg says
my mom makes a potato salad that makes everybody say yum.Shes also german but its very different in that she adds mustard and kosher dill pickles ,and parsely finely ground and not alot of mayo just enough for the texture .It also tastes better a day or two later at room tempurature
Kimberly @ The Daring Gourmet says
Hi Ruth, thanks for sharing. Yes, there are many variations of potato salad throughout Germany and each region makes it differently.
Ingrid King says
Oh my goodness, what a find! I, too, am from Stuttgart. I’ve been in the US for 33+ years and lately, I’ve felt quite nostalgic for some of my childhood favorites. I’m not much of a cook, but this sounds simple enough that even I can make it – I can’t wait to try it.
Kimberly @ The Daring Gourmet says
Wonderful, Ingrid, I hope you enjoy this taste of home :) Please let us know what you think once you’ve tried it!
Jonah says
When you say ,,mild” does mittlescharf mustard work?
Kimberly @ The Daring Gourmet says
Hi Jonah, mittelscharf is medium hot so it may give the potato salad a slight kick. Nothing wrong with that, it just comes down to personal preference.
Hannelore says
Thanks for your efforts to duplicate the “echter schwaebischer Kartoffelsalat”. It’s about as close as one can come over here in the USA. All that is missing is the atmosphere in the German restaurant!
Kimberly @ The Daring Gourmet says
Thank you, Hannelore! I agree, you can’t replicate the atmosphere – we’ll just have to close our eyes while we’re eating and imagine we’re there :)
Ginger L Pedersen says
Great recipe! One additional tip – my grandmother, from Stuttgart, said the onions have to chopped extremely fine, and that they should be soaked in the oil to soften (einweichen). That way they are still a bit crunchy, but not such a “raw” texture.
Kimberly @ The Daring Gourmet says
Thanks, Ginger! Yes, that’s the purpose of briefly boiling the onions in the broth, to partially soften them while retaining some crunch.
Mark says
This is brilliant. I spent some time eating everything all over southern Germany some years ago and of all the great food I tasted this is the one I have thought of and tried to recreate so many times. It’s one of only a few recipes I found too hard to replicate. Now you have given me the solution. Thanks so much. Don’t suppose you can help me solve the problem of that magical Japanese barbecued chicken I had in Sydney back in 1986?
Kimberly @ The Daring Gourmet says
Thanks, Mark, I hope you enjoy this potato salad, please let us know what you think when you try it. Do you mean a recipe for chicken yakitori? I don’t currently but that’s a good idea :)
Mark says
No, its not yakitori. I think this particular one was down to the talent of the chef. A side street restaurant in Sydney full of Japanese, which was pretty unusual in the 80’s. They barbecued chicken maryland, in some kind of marinade – I guess soy sauce and mirin, etc. The usual suspects. It was cooked so perfectly and with a little of the sauce they made was just great. However, tracking your recipe down has given me a clue. Mein deutsch ist not too good, but I remembered the place I had the fantastic Kartoffelsalat – the Augustiner Klosterwirt in Munich, and in the process of dissecting the menu with the help of google translate, I landed on your site. So I think I’ll just ask some of my Japanese friends who were running restaurants in those days how they did it. Ah, the wonders of the internet.
Herman Mayfarth says
Perhaps not authentic Schwäbischer, I made it mit Speck, using red onion, grated rather than chopped.
Based on “use what you have or can get,” I used:
White rose potatoes – readily available, cheap, and better texture & flavor than russet
Red onions -sweeter than yellow
Dijon mustard – no Dusseldorf mustard, so use French:)
Slab bacon – very smoky
Apple cider vinegar – not per recipe, but I prefer the flavor.
Add Wyler’s beef granules to the beef broth, to make it stronger.
Parsley for garnish
Peak flavor @ 2 days – taters have absorbed the maximum broth. Salat is good hot or cold at that point. To serve it Sunday, make it Friday..
Great with barbecued pork shoulder and sweet & sour Rotkohl, just like my Mom used to make.
Danke, Kimberly.
Kimberly @ The Daring Gourmet says
That sounds great, Herman! And agreed, this potato salad is better after it has sat for minimum one day. Thanks for the feedback!
KittenToeBeans says
Really appreciate the recipe! Easy, clear instructions. It was so tasty! I love tart things, and so it was absolutely better to my personal taste than a mayo based salad. For sure making this one again.
We also did the schnitzel recipe same night and it was likewise amazing. And much more like a real German schnitzel with the thin-ness and simple crust. Thanks for your efforts posting these!
Kimberly @ The Daring Gourmet says
Fantastic, I’m so glad you enjoyed both of them, thank you!
Robert Belcher says
Thanks for the Recipe Kimberly, just returned from eating my way across Bavaria, Austria and Eastern France during Christmas markets and trying to duplicate the recipes. Found this offering to be very light and delicate which is traditional to the Swabischisher style. My second effort was to add 1/2 tbs of bacon grease to the oil as a personal pref. People may argue about how traditional one recipe is over another is a specific region but it must be understood that migration in and around the Stuttgart area from all over Germany, Austria and beyond has brought many variations to the food of this region. Employment in the auto industry brought the culture and food of other regions. So as you say, eat what you like. Now, if you can do me 2 huge favors…please find a way to convince Augustiner to export more beer to America, and…Please, any help you can offer on the Bavarian interpatation of pumpkin ginger or pumpkin curry soup would be greatly appreciated.
Kimberly @ The Daring Gourmet says
LOL, Robert, I don’t know that I’ll ever have that degree of influence but I’ll do my best with your second request! :) You can give the following recipe a try – simply substitute pumpkin for the butternut squash, omit the apples and add a splash of white wine: https://www.daringgourmet.com/curried-apple-butternut-squash-soup/