This authentic German potato salad recipe 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 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. Â Here they are:
Keys to Making the BEST German Potato Salad
1) Â The right potatoes. Â This is the biggest challenge here in the U.S. Â In Germany you can find potatoes that you simply cannot find here. Â 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. Â And they keep their shape well. Â The closest you can get to those here are Yukon Gold potatoes and those are the ones I recommend for this recipe. Â Also, be sure to boil the potatoes in their skins – don’t peel them first.
2) Â Beef broth. Â There is no substitute, it must be beef broth. Â And it must be very strong beef broth. Â And it must be hot when you pour it over the potatoes so they soak it up. Â 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) Â Vinegar. Â No apple cider or balsamic vinegar. Â It needs to be the strong white vinegar. Â 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). Â It’s super concentrated vinegar and you only need a very little of it. Â 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. Â Of course you’ll always want to do a “taste test” before pouring the final mixture over the potato salad.
5) Â Onions. Â You want them crunchy but not overly so, and you want them saturated with flavor. Â 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) Â The longer the potato salad sits, the better it will taste. Â I recommend making it the day before and letting it sit in the fridge until the next day. Â Let it sit at room temperature for at least 30 minutes before serving.
Follow these seven tips and you’ll be in German Potato Salad heaven!
German Potato Salad Recipe
Let’s get started!
Select small Yukon Gold potatoes that are uniform in size. Â Scrub the peels and boil the potatoes in lightly salted water until tender when pierced with a fork. Â Do not overcook – you don’t want them mushy. Â 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. Â 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. Â Then pour the oil over the potatoes and carefully stir to combine. Â 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!
For more delicious German dishes be sure to try our:Â Â
- Rouladen
- Sauerbraten
- Spätzle
- Käsespätzle
- Semmelknödel
- German Potato Dumplings
- Senfbraten
- Schnitzel
- JägerschnitzelÂ
- Maultaschen
- German Potato Soup
- Frikadellen
Authentic German Potato Salad (Swabian Style)
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
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!
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!
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.
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! :)
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. ;-)
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.
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!
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.
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.
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 :)
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!
berta says
you are me new it girl. thank you
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!
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!
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.