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 heritage is German and have been there numerous times and lived there for a year. For our 50th wedding anniversary, our son and daughter went to Germany with us last October. While we have had the typical potato salad with wurst many times, our kids asked if I could attempt to make the potato salad we had while we were over there. I said I would attempt their request. Your recipe “nailed it”. It tastes exactly like what we had over there every time we went out to eat. Thank you for sharing this recipe. I can’t wait for me kids to taste it!!! Would not change a thing. I have to say, I did not have the vinegar you talked about, but it still tasted wonderful.
I’m so happy to hear that, Sandi, thanks so much!!
By the way, never ever put potatoes in the Fridge! Your potato salad can stay on your kitchen counter over night without going bad.
Kahne is a good substitute vinegar, and available in the USA. Excellent recipe for traditional salad. Take it from an ex-Augsburger.
Künhe vinegar.
If you really want to make this recipe hum, microwave the potatoes instead of boiling. That way the potatoes won’t absorb any water; instead they will be able to absorb more sauce. Here’s how I do it: get 3.25 lbs of potaoes that are roughly the same size and shape, and arrange them on a plate in a circle. Microwave them for 5 minutes on high (my microwave is 1,050 watts. Then flip the potatoes and microwave 2 minutes on high. Let the potaoes cool 20 minutes and then proceed go slice. Better flavor absorption, fewer dishes, and just so much easier. You can’t lose!
I’ll try this method.
I making this right now…I got interested in German potato salad with a purchase of Dusseldorf mustard (Amazon), and later, Essig Essenz vinegar (now THERE’S an acid for you!!). Honestly…I only wanted a good potato salad, but I come from the PA Dutch country, and there have been good p. salads and “WOW!” p. salads and I’ve been looking for the secret ingredient(s) ever since. We’ll have to see. LOVE the small Yukon Gold potatoes…very buttery.
Would it make sense to just boil the potatoes in the beef broth?
I’ll defer to the experts, but my answer would be no. It’s all about the sauce…beef broth mixed with a plethora of ingredients, added to the potatoes that are well cooked, seasoned on their own, and ready for the ‘sauce’.
I am so optimistic about this salad. I am mostly Irish, with some German ancestry, but my family was always in love with German food. We went to a German restaurant when I was a child which had THE most delicious potato salad, which is unlike any other German potato salad I have ever had. This seems very much like what I remember. We have not eaten yet, but I know I have made one mistake: I overcooked the potatoes. As I remember, the slices were a bit more firm. Anyway, the taste is sensational, and I will have to try again, setting a timer next time! Thank you!
I’m so glad you enjoyed it, Sheila, thank you! The type of potato makes all the difference too. Choose a firm yellow “waxy” potato (as opposed to a floury/starchy variety) because they hold their shape better.
I’m a 60 year old “bachelor”. My Mom was from Munich and was the world’s best cook (at least to me!). I was born in Stuttgart (Bad Cannstatt) and we ate better than God when he visits France. Long story short, I never took my Mom up on her many offers to teach me how to cook. She’s been gone 10 years, now. and, working reduced hours, and fed up with a decade + of fast food and frozen microwave dinners, occasional bacon and eggs, Leber Käse and egg or a half-hearted attempt at something or the other all turned out more than disappointing, I decided to teach myself how to cook, or at least learn how to cook the food and re-create the flavors I was raised with.
Kimberly, today I tried your schwäbischer Potato salad and followed your recipe to a tee and it was phenomenal! I was able to purchase Essig Essenz from our local German deli (German Gourmet in Falls Church, VA) and that was pretty much the only thing I had to guess a bit on was the Essig Essenz and salt and Pepper. I used 8 Yukon Gold potatoes and, taking a hint from one of the commenters, I only poured 1/2 of the broth over the potatoes. Turns out that was a wise move. When I saw the bath of brown broth the boiled and sliced potatoes lay in, I became concerned – and I only poured 1/2 of the broth over them! I let them sit, covered for 2 hours at room temperature. Poured the oil over them and guessed on the amount of salt and pepper “to taste”. (BTW, that broth is some kind of potent “elixir”!)
Everything turned out perfectly and, comin from a real German raised on German food, I dare say, “just like Mom made it”!
BTW, also tried your Schweine Schnitzel (pork) and, it, too, turned out perfectly! Thank you so much for sharing.
I’m absolutely thrilled to hear that, GP, thank you! I’m happy you enjoyed both the potato salad and the Schnitzel. There are many more German recipes on my blog and if you get around to making more of them I hope you likewise enjoy them. My mom is from a small town south of Munich and later lived in Bad Cannstatt as well. Bavaria and Swabia definitely have the monopoly on the best food in Germany, especially Swabia :) Thanks again!
i know that falls church place well. is it worth it to buy the essig essenz?
Instead of the trip, order essig essenz from Amazon. More pricey than in a German grocery, but far, far less expensive than a trip to Falls Church. BTW, it’s worth the money.
Thanks for the receipes and the background story of all of them. I appreciated the way you highlight the differences in the ingredients like vinegar and the potatoes. I am living in Germany now. Do you know the name of the potatoe you use for the salad in German?
Have a great weekend.
Thank you, Angela! You’ll want to choose a variety (there are several) known as “Festkochende Kartoffeln” (firm, waxy potatoes), also referred to as “Salatkartoffeln.” Any grocery store will be able to point you in the right direction.
Hi! I have a question about using Essig Essenz. Do I add a teaspoon of Essig Essenz PLUS 1/2 cup normal white vinegar? Or is it Essig Essenz OR white vinegar? Thank you!
Hi Jen, that’s in addition to the normal vinegar. Happy cooking!