This warm German potato salad, or Kartoffelsalat, is a southern German-style side made with tender potatoes, onion, hot broth, vinegar, and oil. It is served warm or at room temperature, and its savory, tangy dressing soaks into the potatoes rather than coating them in mayonnaise; regional and family versions vary, especially between southern and northern Germany.
Ingredients
- 2 lb (900 g) small waxy potatoes, such as Yukon Gold or red potatoes
- 1 small yellow onion, finely diced, about 3½ oz (100 g)
- 1 cup (240 ml) vegetable broth, preferably low-sodium
- 3 tbsp (45 ml) white wine vinegar or apple cider vinegar
- 3 tbsp (45 ml) neutral oil, such as canola or sunflower oil
- 1 tsp (5 g) Dijon or German-style mustard, optional
- 1 tsp (4 g) granulated sugar
- 1½ tsp (7 g) fine salt, divided, plus more for the cooking water
- ¼ tsp (0.5 g) freshly ground black pepper
- 2 tbsp (6 g) finely chopped fresh chives, for serving
Instructions
- Cook the potatoes. Scrub the potatoes and put them in a large saucepan. Cover with cold water by about 1 inch (2.5 cm), then add a generous pinch of salt. Bring the water to a boil over high heat, reduce the heat to maintain a steady simmer, and cook for 20 to 25 minutes. Start checking smaller potatoes around 18 minutes. They are ready when a thin knife slides into the center with little resistance, but they should still hold their shape. Drain promptly; overcooked potatoes can break apart when dressed.
- Prepare the dressing while the potatoes cook. Put the diced onion, vegetable broth, vinegar, sugar, 1 teaspoon of the salt, and the pepper in a small saucepan. Bring the mixture to a gentle simmer and cook for 4 to 5 minutes, until the onion softens but does not turn mushy. Remove the pan from the heat. Whisk in the mustard, if using, and the oil. Taste a small spoonful: it should be distinctly tangy and a little salty, because the potatoes will mellow the dressing. Add the remaining salt if needed.
- Slice the potatoes. Let the drained potatoes stand just until they are cool enough to handle, about 5 minutes. Peel them while still warm if you prefer a traditional smooth texture; the skins of thin-skinned potatoes can also be left on. Cut into slices about ¼ inch (6 mm) thick and place them in a large, shallow serving bowl. A thin, sharp knife helps make neat slices without crushing the potatoes.
- Dress the salad. Pour the hot broth mixture evenly over the warm potato slices. Gently turn the potatoes with a broad spoon or flexible spatula so the dressing reaches the slices without breaking them up. Do not worry if the salad looks quite wet at this stage: the potatoes will absorb some of the liquid as they rest. Avoid vigorous stirring, which can turn a sliceable salad into mash.
- Let it rest, then finish. Leave the salad at room temperature for 20 minutes, folding it gently once or twice so the dressing distributes evenly. Taste and adjust with a little extra vinegar, salt, or pepper if necessary. Scatter the chopped chives over the top and serve warm or at room temperature. If it has cooled more than you like, follow the reheating directions below rather than leaving it out for an extended period.
Tips
- Choose potatoes that hold their shape. Waxy potatoes have less loose starch than floury baking potatoes, so their slices stay intact after dressing. Yukon Golds are a convenient, widely available choice; small red potatoes also work well. Russets tend to crumble and absorb the dressing unevenly, so save them for another recipe.
- Start them in cold water. Adding whole potatoes to cold, salted water helps them cook more evenly from edge to center. Keep the simmer gentle after the water boils. A hard boil can knock the potatoes against one another and split their skins before the centers are tender.
- Use hot dressing on warm potatoes. The warmth helps the slices take up the broth and vinegar. If the potatoes cool before you slice them, warm the dressing until steaming, then pour it over; do not boil the finished salad. If the salad seems dry after its rest, stir in broth a tablespoon at a time.
- Adjust the tang to your taste. Vinegars vary in sharpness, and broth varies in saltiness. Begin with the listed amounts, let the flavors settle, and then make small adjustments. If you do not have German-style mustard, Dijon is an easy substitute; it adds a mild mustard note but is not essential to the recipe.
Serving Suggestions
Serve the salad as a side with grilled sausages, schnitzel, roasted pork, or pan-fried fish. For a meat-free meal, pair it with roasted vegetables, sautéed mushrooms, or a simple green salad and crusty bread. Its vinegar-led dressing is especially welcome alongside richer foods, but it also makes a satisfying contribution to a picnic or potluck spread.
For the best texture, serve it warm or at room temperature rather than refrigerator-cold. If making it ahead, plan to bring it out shortly before serving and reheat it gently if you want it warm. Keep the serving bowl out for no more than 2 hours at room temperature, and refrigerate leftovers promptly. Chives add freshness, so sprinkle them on just before serving rather than mixing them in far ahead.
Variations
German potato salad is not one fixed recipe. In many southern German versions, warm broth, vinegar, and oil make a light dressing; some cooks add mustard, while others leave it out. Northern German-style salads often use mayonnaise or a creamy dressing and may include pickles or apple. This recipe follows the broth-and-vinegar approach, but you can make small changes while keeping its basic character.
- Use chicken broth: Replace the vegetable broth with the same amount of chicken broth for a more savory, non-vegetarian salad. Choose low-sodium broth so you can control the final seasoning.
- Add pickles: Fold in ¼ cup (35 g) finely diced cornichons or dill pickles after the potatoes have absorbed the dressing. They add crunch and extra acidity; taste before adding more vinegar.
- Make it creamier: For a different, northern-inspired texture, fold ⅓ cup (75 g) mayonnaise into the cooled dressing before combining it with the potatoes. The result will be richer and less sharply broth-forward. Keep it chilled when not serving.
- Add fresh herbs: Replace some or all of the chives with 1 tbsp (4 g) chopped parsley. Parsley gives a more herbal finish, while chives add a gentle onion flavor.
Storage and Reheating
Refrigerate the salad within 2 hours of cooking, transferring it to a shallow airtight container so it cools promptly. It keeps for 3 to 4 days in the refrigerator. The potatoes may absorb more dressing as they sit, so stir in a splash of broth or water before serving if the salad has become firm or dry. Add fresh chives after reheating for the brightest flavor.
To serve it warm again, heat a portion in a covered saucepan over low heat, turning gently and adding a tablespoon or two of broth as needed. You can also microwave it in a covered, microwave-safe dish, stirring halfway through. Reheat leftovers to 165°F (74°C), as recommended by USDA FSIS, and check the center with a food thermometer. Warm only the amount you expect to eat, since repeated cooling and reheating can further soften the potatoes. Freezing is not recommended: thawed potatoes often become grainy and watery.
Frequently Asked Questions
Can I make German potato salad ahead of time?
Yes. Make it up to a day ahead, refrigerate it promptly, and bring it back to serving temperature gently. The potatoes will absorb more dressing overnight, so loosen the salad with a little broth and taste it before serving. Add the chives at the end. Keep it refrigerated until you are ready to warm or serve it.
Should I peel the potatoes before or after boiling?
Boil them with their skins on, then peel them while they are warm enough to handle if you want peeled slices. Cooking them whole with the skins helps them retain moisture and stay intact. If you like a rustic texture, leave the skins on, particularly when using thin-skinned red potatoes or small Yukon Golds.
Why is my potato salad watery?
It may simply need more resting time: warm potatoes take up dressing gradually, so wait the full 20 minutes before deciding it is too wet. Watery salad can also result from overcooked potatoes releasing moisture or from using too much broth. If it remains loose after resting, gently drain off a little liquid, or fold in a few additional cooked potato slices if you have them.
Can I use a different kind of vinegar?
Yes. White wine vinegar and apple cider vinegar both work well. Apple cider vinegar has a fruitier note, while white wine vinegar tastes clean and direct. Avoid strongly flavored or very dark vinegars, which can overpower the potatoes and change the salad’s color. Add any substitute gradually and taste before adding extra.
Is this recipe vegetarian and dairy-free?
It is vegetarian and dairy-free when made with vegetable broth and oil. Check the broth label if you are cooking for someone who avoids animal ingredients, since some prepared broths contain them. The optional mustard is also plant-based in most cases, but check its ingredient label if you need to avoid a specific ingredient.
Can I serve this potato salad cold?
Yes. It can be served cold, although the oil may feel firmer and the dressing less aromatic straight from the refrigerator. Let it stand briefly in the refrigerator-safe serving bowl until it loses its chill, then stir gently and adjust the seasoning. Do not leave it at room temperature for more than 2 hours in total.
Related
- German Traditional Food: Sauerbraten Recipe
- German Pork Tenderloin with Mustard Mushroom Sauce
- German Recipes With Ground Beef: Frikadellen
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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