Der Kartoffelsalat: German Potato Salad in English

“Der Kartoffelsalat” means “the potato salad” in English; Kartoffelsalat is a German potato salad made with cooked potatoes and a tangy dressing. This version uses warm potatoes, broth, vinegar, mustard, and onion for a lightly creamy, savory salad served warm or chilled. German recipes vary by region and family: some use mayonnaise, while others favor a broth-and-vinegar dressing.

Ingredients

2 lb (900 g) waxy potatoes, such as Yukon Gold or red potatoes
1 small yellow onion, finely diced, about ½ cup (75 g)
¾ cup (180 ml) low-sodium vegetable or chicken broth
¼ cup (60 ml) white wine vinegar or apple cider vinegar
1 tablespoon (15 g) Dijon mustard
1 teaspoon (5 g) granulated sugar
½ teaspoon fine salt, plus more for the cooking water
¼ teaspoon freshly ground black pepper
3 tablespoons (45 ml) neutral oil, such as canola or sunflower oil
2 tablespoons (8 g) chopped fresh chives or parsley
2 tablespoons (30 g) finely sliced dill pickles, optional

Instructions

Scrub the potatoes and place them whole, with their skins on, in a large saucepan. Cover with cold water by about 1 inch (2.5 cm) and salt the water lightly. Bring to a boil, then reduce the heat to maintain a steady simmer. Cook for 18–25 minutes, depending on size, until a thin knife slides into the center with little resistance. Avoid letting them become so soft that they fall apart.
While the potatoes cook, combine the diced onion, broth, vinegar, mustard, sugar, salt, and pepper in a small saucepan. Bring the mixture just to a boil, stirring to dissolve the sugar, then take it off the heat. This briefly softens the onion and helps the dressing soak into the potatoes.
Drain the potatoes and let them sit until cool enough to handle, about 5 minutes. Peel them if you prefer; the skins are also fine to leave on. Slice into rounds about ¼ inch (6 mm) thick and place in a large bowl. The potatoes should still be warm, but not crumbling.
Pour the warm broth mixture over the sliced potatoes. Add the oil and optional pickles, then gently fold with a flexible spatula. Turn the slices carefully so they absorb the dressing without breaking up. Leave the salad to stand for 20 minutes, folding once halfway through.
Taste and adjust with a little more salt, pepper, vinegar, or mustard as needed. Fold in the chopped chives or parsley. Serve warm, or cover and refrigerate until chilled; allow about 30 minutes for cooling before serving if you want it cold.

Tips

Choose potatoes that hold their shape. Waxy or all-purpose varieties work better here than very starchy baking potatoes, which can turn mealy when sliced and tossed.
Dress them while warm. Warm slices take up the vinegar-and-broth dressing more readily. If the potatoes cool completely, warm the dressing before adding it.
Keep the folding gentle. Stirring vigorously can mash the potatoes. Use a wide bowl and fold from the bottom, especially after the slices have absorbed dressing.
Adjust the tang at the end. Vinegars differ in sharpness, and potatoes absorb seasoning as they stand. Taste after the resting period before adding more salt or acid.

Serving Suggestions

Serve Kartoffelsalat warm or cold as a side dish with grilled sausages, schnitzel, roasted pork, or grilled vegetables. It also pairs well with a simple green salad and crusty bread. For a buffet, put it out in a chilled serving bowl and replenish it from the refrigerator rather than leaving the whole batch at room temperature for an extended period.

If serving it warm, bring it to the table soon after the resting period. If serving it chilled, let the flavors settle in the refrigerator and stir gently before serving. A sprinkle of fresh chives or parsley gives the finished salad a bright, fresh note.

Variations

Mayonnaise-style: For a common creamy variation, replace the broth, vinegar, mustard, and oil dressing with ½ cup (120 g) mayonnaise mixed with 1 tablespoon (15 ml) vinegar and 1 teaspoon (5 g) mustard. Fold it into cooled potatoes; this makes a richer salad and is best served chilled.
With bacon: Cook 4 oz (115 g) diced bacon in a skillet until crisp, then drain it. Stir a tablespoon of the rendered fat into the dressing and scatter the bacon over the salad. Refrigerate leftovers promptly.
More pickle flavor: Use ¼ cup (60 g) chopped dill pickles and replace 1 tablespoon (15 ml) of the vinegar with pickle brine. The result is sharper and saltier, so taste before adding extra salt.
Herb-forward: Add 1 tablespoon (4 g) chopped dill along with the chives or parsley. Dill is especially good with the vinegar dressing and pickles.

Storage and Reheating

Refrigerate the salad in a covered container within 2 hours of cooking or serving; if the room is hotter than 90°F (32°C), refrigerate it within 1 hour. Keep it at 40°F (4°C) or below and use it within 3–4 days. Do not leave it at room temperature for more than 2 hours in total.

This salad is usually served cold or at room temperature, so reheating is optional. To serve it warm, reheat only the portion you plan to eat in a covered saucepan over low heat, stirring gently and adding a splash of broth if it looks dry. If reheating leftovers, heat them to 165°F (74°C); check with a food thermometer. Avoid repeatedly warming and cooling the full batch.

Frequently Asked Questions

What does “der Kartoffelsalat” mean in English?
“Der Kartoffelsalat” translates as “the potato salad.” The noun Kartoffelsalat means “potato salad”; der is the German masculine definite article, equivalent to “the” here.

Is German potato salad served hot or cold?
It can be served warm, at room temperature, or chilled. Broth-and-vinegar versions are often served warm or cool, while mayonnaise-based versions are generally served cold. This recipe works either way.

Can I make it ahead?
Yes. Prepare it up to a day ahead, cover, and refrigerate. The potatoes absorb more dressing as they rest, so taste before serving and loosen the salad with a spoonful of broth or a little vinegar if it seems dry.

Why did my potato slices fall apart?
They may have been overcooked, or the potatoes may have been a floury variety. Simmer just until a knife enters easily, drain promptly, and fold rather than stir. Slightly broken slices are still delicious and help thicken the dressing.

Can I use vegetable broth instead of chicken broth?
Yes. Low-sodium vegetable broth works well and keeps the salad vegetarian. A mild broth is preferable because strongly flavored stock can overpower the vinegar, mustard, and potatoes.

Can I freeze Kartoffelsalat?
Freezing is not recommended. Cooked potatoes can become grainy or watery after thawing, and mayonnaise-based dressing may separate. Refrigerate the salad and use it within 3–4 days instead.

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