German Potato Salad (Schwäbischer Kartoffelsalat)

White bowl full of German Potato Salad garnished with parsley.

German Potato Salad (Schwäbischer Kartoffelsalat)

This easy German Potato Salad is tangy, savory and made without mayonnaise. Serve it warm or at room temperature with bratwurst, schnitzel or your favorite German main.

Course Side Dish

Cuisine German

Prep Time 15

Cook Time 20

Resting 30

Total Time 1 5

Servings servings

Calories 140kcal

Author Darcey Olson

Cost $5

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.

Nutrition