Authentic German Potato Salad
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This authentic German potato salad recipe known as Schwäbischer Kartoffelsalat is what you will find served in restaurants throughout the country and is made with broth, vinegar, oil, and a dash of mustard and sugar. This remains my favorite potato salad and is made just the way my Mutti and Oma always made it!
I’m a huge potato salad fan and I enjoy it in all its varieties. But my all-time favorite is German potato salad like the kind I grew up with in the Swabia region of Southern Germany: Schwäbischer Kartoffelsalat. 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 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!
Key German Potato Salad Ingredients
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. Here are the key ingredients:
- 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.
- Beef broth: For the best flavor 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. If you’re vegetarian or vegan you can substitute vegetable broth.
- 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).
- 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 (can also 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.
- 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.
- 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”. Use a neutral-tasting oil. Germans typically use either rape seed oil (Rapsöl) or sunflower oil.
Pro Tip: 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.
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 best served at room temperature.
Enjoy!
For more traditional German recipes try my:
- Rouladen
- Sauerbraten
- Schweinshaxe
- Spätzle
- Käsespätzle
- Semmelknödel
- German Potato Dumplings
- German Goulash
- Kartoffelpuffer
- Königsberger Klopse
- German Sauerkraut Soup
- Senfbraten
- Schnitzel
- Jägerschnitzel
- Maultaschen
- German Potato Soup
- Frikadellen
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Authentic German 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
- 1/2 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).
Notes
Nutrition
Originally published on The Daring Gourmet May 9, 2014
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
my potatoes are cooking and we will have it for the 4th of July celebration tomorrow.
Happy Independence day to everyone who is celebrating
Enjoy the potato salad! Thank you and Happy Independence Day to you as well!
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
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 :)
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!!
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!
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.
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.
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?
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.
Thank you and for gettting back to me so soon.
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!!
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!
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 :)
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
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.
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.
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.
I believe it, Kässspätzle – Schupfnudeln is one of my all-time favorites! Made with plenty of Sauerkraut and even more Speck! :)