Authentic German Potato Salad
This post may contain affiliate links. See my disclosure policy.
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
Save This Recipe
Enter your email address and we’ll send it straight to your inbox!
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!
I will admit I do make a few changes, due to what I typically have available in the house, but this is almost to a “T” how my mom made it. (Now I’m crying, because it’s almost 2 years since she fled the bonds of earth.) She was from a little neighborhood in the north of Tübingen. Whenever I say German potato salt, this is what I mean! and you are the first one I have found to make it properly! Thank you for educating Americans. 😂
Thank you, Annemarie <3 I agree, every region does things a little differently, but when it comes to the best Kartoffelsalat I'll always choose Swabian :)
I plan on making this potato salad as I have very fond memories of my mother’s German potato salad that she made when I was young. Both her parents were of German descent, both paternal and maternal sides having emigrated to the US from Germany in the early to late 1800’s.
Unfortunately, my father and I were the only ones in the family who loved the vinegar dressing; the rest of the family preferred the mayonnaise based version, so my mother stopped making it. Hers was based on her maternal grandmother’s version which had bacon in it, though she was from the extreme eastern end of the Alsace-Lorraine region which could explain the difference. Looking forward to making this recipe!
Hi Patricia, yes, every region has its own variations. Some also include very finely sliced cucumbers, which is a nice addition. I hope you enjoy this Swabian version! <3
My great-grandmother also lived in the Alsace-Lorraine area. I had a German cookbook (that is in storage so I can’t look up the recipe) that had a potato salad that was served hot or room temp. I believe my mom said it was similar to my Danzy’s recipe. My mom wouldn’t eat it because you mixed beaten raw eggs into other ingredients that you then poured over the hot sliced potatoes. The eggs cooked, but not to my mom’s satisfaction!
From what region would that variation be?
Hi Jody, Alsace has some overlap with the cuisines of Swabia and Baden because throughout periods of history Alsace was part of Germany. The inclusion of raw egg in the dressing is indeed found in some older Swabian variations but is rarely included today. It’s not necessarily added to the potatoes while they’re still very hot (you’d want to avoid scrambling them), the idea instead is that the egg is partially “cooked” by exposure to the vinegar (similar principal as ceviche). Like your mom, I’m not the biggest fan of it either, but it does add a nice mouthfeel to the salad.
Dear Kimberly,
I grew up in Esslingen. I’ve now made your recipe around five times and it’s👌. The first few times I used regular pepper instead of white pepper, but I’ve seen the light. I haven’t used Essig Essenz, however learning from my pepper ignorance, I shall invest in some Essenz next time. Thank you!
Wonderful! I’m so happy you enjoyed it and that it’s become a regular, thank you very much Linda!
Tried this as my mom used to make a oil, vinegar, sugar, potato salad that was German. This is not it, and no one in my household would eat it but my husband, but he eats almost anything. It’s a no, and definite no broth.
I’m making this now. I want to add crumbled bacon. I’ve always eaten it that way if it’s not tangy enough to my liking when can u add the distilled white vinegar. Can’t we drain some of the boiling liquid off if it’s too wet?
Thank you.
Hi Cheryl, you can add some more vinegar at any point you if you want to increase the tang. And yes, you can drain some of the liquid but wait a few hours to give the potatoes time to soak up as much as they’re going to.
I make this multiple times a year. Always delicious and I get compliments every time. Reminds me of my Grandfather’s kartoffelsalat. He came to the USA from Southern Germany in 1928 and was a terrific cook. Unfortunately, he didn’t write down his recipes.
I’m so happy to hear that, thank you very much for the feedback, Kurt!
I have made this recipe many times. Change it up to your family’s preference. I make recipe as stated. The only add on is I use a bit of fresh chopped dill instead of the chives and cut in a couple of hard boiled eggs. Last batch I only had some of the mini potatoes. In a real rush, I cut potatoes into bite size, left the skins on and as soon as they fork tender, off the stove they came. Still turned out excellent!
I’m so happy this has become a regular and I appreciate the feedback, thank you Rose Ann! <3
I have tried this recipe before. My issue with it is that it doesn’t say how long to boil the potatoes. It just says “until tender”. How long is that? Whether I boil them for 20 minutes or 2 hours, they’re tender either way!
Hi Tim, there isn’t a set time because it depends on the variety and the stovetop, so length of time is going to vary. They need to be boiled until your particular potatoes are tender but not overcooked and making that kind of determination is one of those things that can only come with some practice and experience. Check the potatoes periodically by piercing the largest through with a sharp knife and if it glides through easily they’re done.