Kartoffelsalat — German Potato Salad
Germany's essential side dish, in its southern style: warm waxy potatoes dressed not with mayonnaise but with a savoury, lightly tangy bath of warm broth, vinegar, mustard, oil and onion, soaked in while the potatoes are still warm so they drink up the flavour. Kartoffelsalat is the classic partner to schnitzel, sausages and roasts — and the great north-south, broth-versus-mayo debate is one every German family has an opinion on.
Boil waxy potatoes in their skins until just tender, then peel while still warm and slice. Warm a dressing of broth (vegetable or beef), white wine vinegar, mustard, a little sugar, salt and finely diced onion, and pour it over the warm potato slices. Add oil, fold gently, and let it stand at least 30 minutes (or longer) so the potatoes absorb the dressing and turn creamy-savoury without any mayonnaise. Serve at room temperature, scattered with chives.
- Use waxy potatoes (they hold their shape) and dress them while still warm so they soak up the broth-vinegar dressing.
- The southern German style uses broth, vinegar, mustard and oil — no mayonnaise.
- Let it rest at least 30 minutes (it's even better after an hour or two) so the flavour develops.
Equipment
- Pot
- Small saucepan (for dressing)
- Bowl
Ingredientes
Potatoes
- 1 kg waxy potatoes (e.g. Charlotte), similar size
Dressing
- 200 ml hot broth (vegetable or beef)
- 3 tbsp white wine vinegar
- 1 tbsp mustard; 1 tsp sugar; salt, pepper
- 1 onion, finely diced
- 3 tbsp neutral oil (or sunflower oil)
To finish
- Chives or parsley, chopped
Preparação
- PASSO01
Boil the waxy potatoes in their skins in salted water until just tender (a knife slides in easily), 20–25 minutes depending on size. Don't overcook them to the point of falling apart.
- PASSO02
Drain and, while still warm enough to handle, peel the potatoes and slice them into rounds into a bowl. Warm potatoes absorb the dressing far better than cold.
- PASSO03
Warm the broth and whisk in the vinegar, mustard, sugar, salt, pepper and the finely diced onion. Pour this warm dressing over the warm potato slices.
- PASSO04
Add the oil and fold everything together gently so the slices stay intact. Let the salad stand at least 30 minutes (or an hour or two) so the potatoes drink up the dressing and turn savoury and creamy-looking — add a splash more broth if it looks dry.
- PASSO05
Check the seasoning (it should be pleasantly tangy and savoury), scatter with chives, and serve at room temperature alongside schnitzel, sausages or a roast.
Make ahead
Genuinely better made ahead — it needs at least 30 minutes (and is even better after a couple of hours or the next day) for the potatoes to absorb the dressing. Make it a few hours or a day before, keep it cool, and bring it back to room temperature to serve. Ideal for entertaining, picnics and barbecues.
Storage
Keeps 2–3 days refrigerated and the flavour deepens, though it's best served at room temperature, not fridge-cold — take it out ahead of time. The broth-based (mayo-free) style keeps and travels better than mayonnaise versions, making it great for picnics and barbecues. Add a splash of broth and re-season if it's dried out.
Variations
Schwäbischer Kartoffelsalat
The Swabian classic — broth, vinegar and oil, very smooth and 'schlonzig' (almost saucy), no mayo.
Northern (mayo) style
Northern Germany often dresses it with mayonnaise, sometimes with pickles, egg or apple.
With bacon
Add crisp fried bacon (Speck) and use a little of its fat in the warm dressing for extra savour.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Perguntas frequentes
Does German potato salad have mayonnaise?
It depends on the region — and Germans debate it passionately. Southern German (Bavarian/Swabian) Kartoffelsalat, the version here, uses no mayonnaise: it's dressed with warm broth, vinegar, mustard and oil. Northern German versions typically do use mayonnaise. Both are authentic; the broth-and-vinegar style is lighter and travels better.
What potatoes should I use?
Waxy potatoes (like Charlotte or other 'festkochend' firm-cooking varieties) — they hold their shape when sliced and dressed rather than crumbling. Floury potatoes fall apart and turn mushy. Boil them in their skins to keep them from getting waterlogged, then peel and slice while warm.
Why dress the potatoes while warm?
Warm potatoes act like a sponge and soak up the broth-and-vinegar dressing far better than cold ones, which is what gives southern Kartoffelsalat its savoury, well-seasoned, almost creamy character (without cream). If you dress cold potatoes, the flavour just sits on the surface. Slice and dress them while they're still warm.
Can I make kartoffelsalat ahead?
Yes — it's better for it. The salad needs at least 30 minutes (and is even better after an hour or two, or overnight) for the potatoes to absorb the dressing and the flavours to meld. Serve it at room temperature rather than fridge-cold. The mayo-free style keeps and travels especially well, making it a picnic and barbecue staple.
Is German potato salad vegan?
The broth-based southern style is easily vegan — just use vegetable broth (and check your mustard). It contains no mayonnaise or dairy in this version, relying on broth, vinegar, mustard, oil and onion for flavour. The mayonnaise-based northern style is not vegan unless made with vegan mayo. This recipe, with vegetable broth, is fully plant-based.
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