German cooking ranges from crisp schnitzel and savory dumplings to hearty braises and regional potato salads. Here are ten widely loved dishes, followed by a practical recipe for warm southern German-style potato salad, made with tender potatoes and a tangy broth dressing.
Germany’s 10 Most Popular Dishes
There is no single official ranking of Germany’s favorite foods, and recipes change from region to region and household to household. These ten dishes are familiar examples of the country’s varied food traditions, from everyday street food to celebratory meals.
- Schnitzel: Thin, breaded cutlets are fried until golden and crisp. In Germany, Schweineschnitzel made with pork is common; Wiener Schnitzel, by definition, is made with veal and is associated with Austria. A squeeze of lemon and a potato side make either version a straightforward meal.
- Bratwurst: These seasoned sausages vary greatly by region, including the fine-textured Nürnberger and larger Thüringer styles. They are typically grilled or pan-cooked and served with mustard, bread, or potatoes. Cook sausage according to its type and check the package guidance; ground-meat sausage must reach 160°F (71°C).
- Currywurst: A popular Berlin street-food dish, currywurst is sliced sausage covered with a tomato-based sauce seasoned with curry powder. It is often served with fries or a bread roll. The sauce’s sweetness and spice level differ, so it is easy to adjust to taste.
- Sauerbraten: This pot roast is marinated in a sour-sweet mixture, then slowly braised until tender. Vinegar, wine, spices, and sometimes regional sweeteners appear in different versions. The long marinade and gentle cooking produce its characteristic rounded tang and rich gravy.
- Rouladen: Thin beef slices are spread with mustard, filled with ingredients such as bacon, onion, and pickle, then rolled and braised. The filling varies by family and region. Rouladen are often served with gravy, red cabbage, and potato dumplings.
- Käsespätzle: Soft egg noodles known as Spätzle are layered or tossed with melted cheese and commonly topped with browned onions. Allgäu-style versions may use local mountain cheeses; a sharp Alpine-style cheese is a practical substitute. It is a satisfying meat-free main course.
- Soft pretzels (Brezeln): These chewy, browned breads are recognizable by their twisted shape and coarse salt topping. They are sold in bakeries and enjoyed plain, with butter, or alongside sausage. Their deep color comes from a lye bath in traditional baking; home versions often use a baking-soda method.
- Kartoffelpuffer: Also called Reibekuchen in some regions, these crisp potato pancakes are made from grated potato and onion, bound with egg and a little flour. They may be served with applesauce or sour cream. The key is squeezing out excess liquid so the edges fry rather than steam.
- Kartoffelsalat: German potato salad has notable regional variations. Southern versions are often dressed warm with broth, vinegar, and mustard, while many northern versions use mayonnaise. The recipe below is a broth-dressed style that is tangy, lightly savory, and a natural partner for grilled or roasted foods.
- Black Forest cake (Schwarzwälder Kirschtorte): This layered cake combines chocolate sponge, cherries, whipped cream, and chocolate shavings; some traditional recipes include kirsch, a cherry spirit. It is a celebratory dessert rather than an everyday quick bake, and recipes vary in how much cherry filling or spirit they use.
Ingredients
- 2 lb (900 g) waxy potatoes, such as Yukon Gold or red potatoes
- 1 tsp (6 g) fine salt for the cooking water, plus more to taste
- 1 cup (240 ml) vegetable broth
- 1/4 cup (60 ml) white wine vinegar
- 1/2 cup (75 g) finely diced yellow onion
- 1 tbsp (15 g) German-style or Dijon mustard
- 1 tsp (4 g) granulated sugar
- 3 tbsp (45 ml) neutral oil, such as canola or sunflower oil
- 1/4 tsp freshly ground black pepper
- 2 tbsp (6 g) finely sliced chives, for serving (optional)
Instructions
- Boil the potatoes: Scrub the potatoes and place them whole, with their skins on, in a large pot. Cover with cold water by about 1 in (2.5 cm), add the 1 tsp (6 g) salt, and bring to a boil. Reduce the heat to maintain a steady simmer. Cook for 18–22 minutes, until a thin knife slides into the center with little resistance. Start checking smaller potatoes early so they do not become waterlogged.
- Make the dressing while they cook: In a small saucepan, combine the broth, vinegar, onion, mustard, sugar, and black pepper. Bring just to a simmer over medium heat and cook for 2 minutes, stirring to dissolve the mustard and sugar. Remove from the heat and stir in the oil. Taste carefully and add a pinch of salt if the broth needs it.
- Drain and slice: Drain the cooked potatoes well. When cool enough to handle but still warm, peel them if you like; the skins can also be left on for a more rustic salad. Cut into slices about 1/4 in (6 mm) thick and transfer to a wide bowl. Warm potatoes absorb the dressing better than cold ones.
- Dress the salad: Pour the warm dressing over the sliced potatoes. Use a flexible spatula to fold gently, turning the slices so they are coated without breaking them into mash. Let the mixture stand for 5 minutes, then fold again. If it looks dry, add 1–2 tbsp (15–30 ml) warm broth.
- Let the flavors settle: Leave the salad at room temperature for 20 minutes before serving. This resting time gives the potatoes a chance to take in the tangy dressing. Taste once more and adjust with salt, pepper, or a small splash of vinegar. Scatter chives over the top if using.
Tips
- Choose waxy potatoes: Waxy varieties hold their shape when sliced. Floury baking potatoes can absorb more dressing but are likelier to crumble, so fold them gently and stop cooking as soon as they are tender.
- Adjust the vinegar: White wine vinegar gives a clean, sharp flavor. Apple cider vinegar works as a substitute but tastes fruitier and a little softer; begin with 3 tbsp (45 ml), taste, and add more if desired.
- Keep the texture balanced: Add dressing while the potatoes are warm, then allow a few minutes for it to absorb before deciding whether the salad needs more broth. Adding a large amount immediately can leave it soupy.
- Make it vegetarian: Use vegetable broth, as written, and check that it is not overly salty. For a deeper savory taste without meat, choose a well-flavored broth rather than adding extra salt at the start.
Serving Suggestions
Serve the salad warm or at room temperature alongside bratwurst, grilled vegetables, schnitzel, or a simple roast. It also fits well on a buffet with pretzels, mustard, and a leafy green salad. Since the dressing is tangy, pair it with foods that are savory and crisp rather than adding another sharp, vinegar-heavy side.
For a light meal, offer it with steamed green beans or roasted carrots and a spoonful of grainy mustard. If it is part of a larger German-inspired spread, keep portions modest and include a contrasting side such as braised red cabbage. The potato salad can be served straight from its mixing bowl; a shallow serving dish makes it easier to lift intact slices.
Variations
For a more pronounced mustard flavor, use 1 1/2 tbsp (about 22 g) mustard. A teaspoon of finely chopped dill or parsley can add a fresh herbal note, though chives are a particularly compatible garnish. A pinch of caraway is another option, but use a light hand because its flavor is distinctive.
To move toward a northern German-style salad, cool the potatoes completely and fold them with a mayonnaise-based dressing instead of the warm broth dressing. That is a different regional approach, not a direct swap in this recipe: use enough mayonnaise to lightly coat the potatoes and season with salt, pepper, and a little vinegar. For a heartier variation, add sliced cooked green beans, but keep additions moderate so the potatoes remain the focus.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a covered container. The salad keeps for 3–4 days in the refrigerator. The broth dressing may be absorbed as it chills, so stir in a tablespoon of warm broth or water before serving if the potatoes seem dry.
To reheat, warm individual portions gently in the microwave or heat the salad in a covered pan over low heat with a splash of broth, stirring carefully. Reheat leftovers to 165°F (74°C), as recommended by USDA FSIS, and do not heat and cool the same portion repeatedly. The texture is also pleasant chilled or at room temperature, so reheating is optional.
Frequently Asked Questions
Can I make German potato salad ahead?
Yes. Prepare it earlier the same day, refrigerate it after it has cooled, and bring it out shortly before serving. The potatoes may absorb more dressing overnight, so loosen the salad with a little warm broth and taste for seasoning before serving.
Do I have to peel the potatoes?
No. Thin-skinned red potatoes can be left unpeeled after scrubbing, which gives the salad a more rustic look and saves time. For thicker-skinned potatoes, peeling while they are warm is easier than peeling them after they have cooled completely.
Why did my potato slices break apart?
They may have been overcooked, or the potatoes may have been a floury variety. Check for tenderness at the early end of the boiling range and drain promptly. Let them cool just enough to handle, then use a gentle folding motion instead of stirring vigorously.
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth works and gives the dressing a fuller, non-vegetarian flavor. Choose a low-sodium broth if possible, since the liquid reduces slightly as it simmers and the potatoes will take up its saltiness.
Is German potato salad served hot or cold?
Both serving temperatures are common, depending on the regional recipe and household preference. This southern-style version is dressed warm and rested for 20 minutes, so it is best served warm or at room temperature rather than piping hot.
What does “waxy potato” mean?
Waxy potatoes have a relatively firm texture and tend to keep their shape after boiling, which is useful for sliced salads. Red potatoes and Yukon Gold potatoes are accessible choices. If you only have a starchy variety, avoid overcooking and handle the slices gently.
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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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