This German Potato Salad is based on Schwäbischer Kartoffelsalat, the mayo-free potato salad from Swabia in southern Germany. Sliced potatoes are dressed with beef broth, onions, white wine vinegar and oil for a simple, tangy side that’s especially good with bratwurst, schnitzel or roast chicken.
German potato salad varies quite a bit by region. While some versions are creamy, this southern German style skips the mayonnaise and is traditionally served warm or at room temperature. You’ll sometimes find mustard or a little sugar added, but I leave both out.
Developed and Tested in the Foodie & Wine Kitchen
- I tested the dressing a few ways and got the best results adding the broth, onion and vinegar first. Let the potatoes rest for about 30 minutes, then fold in the oil and adjust the vinegar and salt to taste.
This is the kind of potato salad I like with bratwurst. Serve it alongside my Bratwurst and Sauerkraut for an easy German dinner.
Ingredients for German Potato Salad
You only need a handful of ingredients for German Potato Salad, so the type of potatoes, broth and vinegar you use matters. Here’s what I recommend.
Potatoes: Use small Yukon Gold or other yellow potatoes. They’re creamy but still hold their shape well after boiling.
Beef Broth: Beef broth gives the salad its savory flavor and is an important part of this southern German style. Use a good-quality broth or my homemade beef bone broth.
Yellow Onion: Finely mince the onion so you don’t end up with large pieces of raw onion throughout the salad.
White Wine Vinegar: Vinegar (Essig) is traditional in Swabian potato salad. White wine vinegar gives the potatoes plenty of tang without overpowering the beef broth and onions. Red wine vinegar can be substituted, although it will give the salad a slightly stronger flavor.
Oil: Use a mild, neutral-tasting vegetable oil rather than a strongly flavored oil.
How To Make This German Potato Salad Recipe
Unlike a typical American potato salad, this German potato salad recipe is dressed while the potatoes are still warm. Boil the potatoes whole with their skins on until tender, then peel and slice them. Add the broth, onion and vinegar, let everything rest for about 30 minutes, then finish with the oil.
It’s also a great side for my Bratwurst in Beer and Onions, especially if you’re putting together an Oktoberfest-style dinner.
Recipe Tips
There are a few things worth keeping in mind when making this style of German Potato Salad.
Leave the skins on for boiling. Cook the potatoes whole, then peel them once they’re cool enough to handle. This helps them hold their shape and keeps them from taking on too much water.
Don’t let them get completely cold. Have the broth and vinegar ready so you can dress the potatoes shortly after slicing.
Give the salad time to rest. Let the potatoes sit with the broth, vinegar and onions for about 30 minutes before adding the oil.
Mix gently. Fold the dressing into the potatoes carefully so the slices stay mostly intact.
Main Dishes for German Potato Salad
Serve German Potato Salad with German Schnitzel, Jägerschnitzel or my Oktoberfest Chicken.
If you’re putting together a larger German spread, my German Potato Pancakes are another traditional favorite to add to the table.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. You can eat the potato salad cold, but I prefer to take the chill off before serving. Let it sit at room temperature briefly, then taste and add another splash of vinegar or pinch of salt if needed.
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German Potato Salad (Schwäbischer Kartoffelsalat)
Ingredients
- 2 lbs Yukon Gold or yellow potatoes
- 1½ tsp kosher salt, divided
- ½ cup finely minced yellow onion
- ¾ cup high-quality beef broth, very warm
- ¼ cup white wine vinegar
- ½ tsp ground black pepper, to taste
- 3 tbsp mild vegetable oil
- 2 tbsp finely chopped fresh parsley
Instructions
- Scrub the potatoes and place them whole and unpeeled in a large pot. Cover with about 1 inch of cold water, add 1 teaspoon of salt, and bring to a boil.
- Reduce to a gentle boil and cook for 15–25 minutes, depending on the size of the potatoes, until they can be easily pierced with a small knife but aren't falling apart.
- Drain the potatoes and let them cool just until they're comfortable enough to handle. Peel while still warm, then cut into approximately ¼-inch slices and transfer to a large bowl.
- Pour the warm beef broth over the potatoes. Add the onion, white wine vinegar, remaining ½ teaspoon salt and black pepper. Gently fold everything together.
- Let the potato salad rest at room temperature for about 30 minutes.
- Add the vegetable oil and parsley and gently fold to combine. Taste and add more salt, pepper or vinegar as needed.
- Serve warm or at room temperature.