Authentic German Potato Salad (Kartoffelsalat Rezept) – This versatile potato salad can be eaten warm or cold and all year round. It goes well with your BBQ and with most main dishes containing meat such as steaks. You can eat it fresh or let it set in the refrigerator, either way, this potato salad is just pure goodness.
Germans are serious about their potatoes. There are so many ways to get creative when it comes to preparing potatoes. Just a little disclaimer, this potato salad recipe has been passed down to me from my German mother-in-law. Every family has their family traditional German potato salad recipe, and this is not the only recipe in Germany. Each region also has another potato salad speciality! For example, Bavarian potato salad is different from Swabian potato salad.
Having to live in Germany for ten years, I have tried many homemade and store-bought potato salads. However, my favourite authentic German potato salad recipe remains the one from my mother-in-law. I am not being biased or wanting to please anyone. This is just my honest opinion. Also, I no longer buy potato salads from stores because homemade potato salads are much better and cheaper.
This authentic German potato salad recipe is without bacon and vegetables because it is usually eaten with a meat side dish such as sausages or meat. Just feel free to be creative with your potato salad and eat it your way!
Tips on making authentic German Potato Salad
Potatoes: In Germany, grocery stores typically sell waxy potatoes (in German: Festkochende Kartoffeln). It is stated on the packaging. Using waxy potatoes is key in this recipe. Waxy potatoes hold up their shapes better, so you would not get mashed potatoes and do not overcook your potatoes. When you mix your authentic German potato salad, it might get mashed a little, which is normal.
Bonus: By scoring the potatoes around its middle, eases the peeling process later on. In addition, peel the potatoes while they are warm (or hot, but be really careful not to burn yourself) because it is harder to peel the cold potatoes.
Beef Broth: Personally, I think that the biggest difference between an authentic German potato salad and an American potato salad lies in this ingredient. American potato salad is primarily made with mayonnaise dressing, while Kartoffelsalat is mainly made with beef broth (southern Germans usually skip mayonnaise, while northern Germans adds mayonnaise to their salad). You can replace it with vegetable broth for a vegetarian version of this recipe. However, if you are a non-vegetarian, then beef broth is definitely more flavourful.
Light tasting vegetable oil/ Salad vinegar: Odourless oils and mild tasting vinegars are preferred in this recipe because we do not want the dominating tastes of oil and vinegar. For example, olive oil and balsamic vinegar are not recommended for this recipe.
Seasoning: The reason why I really love this recipe is because of its simplicity. The seasoning and garnish remain minimal. As a result, this authentic German potato salad makes a great complementary side dish to your meat course.
Miracle Whip: This ingredient is completely optional. My mother-in-law uses Miracel Whip because it enhances the flavours and adds a tinge of sweetness to the salad. You can feel free to use Mayonnaise instead. However, it is important not to add too much Miracel whip because we do not want a dominant whip taste. This is not something we want to achieve unless you prefer a strong Miracel whip taste.
How to make authentic German Potato Salad
Wash unpeeled potatoes and use a small knife to score the potatoes around its middle. Just lightly cut through the skin of the potatoes and do not make a deep cut into the flesh. Place the scored potatoes into a big pot of unsalted water and bring it to a boil. Lower the heat and cook the potatoes until tender, which takes roughly 40 to 45 minutes. Poke a knife into the potato. If it cuts through the potato easily, then it is ready. By uncertainty, just simply try out one slice of potato.
Drain cooked potatoes with a colander or a strainer and rinse them with cold water. Let the potatoes cool down for about 15 minutes before trying to peel them. Peel the potatoes, while they are still warm, into a big bowl. Slice the warm potatoes into roughly 0.3 cm slices into a separate bowl, which is big enough. The product might look messy because the potatoes might be mashed.
Add in broth, Miracel Whip, vegetable oil, salad vinegar, mustard and seasoning into the bowl of potatoes. Mix the salad well.
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What to serve with authentic German Potato Salad
This German potato salad is very versatile and can be served warm or cold. Typically, it is served warm, when it is freshly made. It goes well with sausages and meat courses. However, if you have leftovers like I always do because I often make this recipe in larger quantities, you can serve this potato salad cold. Either way tastes well.
How to store authentic German Potato Salad
The Kartoffelsalat can easily be stored up till 3 days in the refrigerator in an airtight container. It tastes even better overnight, and no reheating is required. I would not recommend freezing this German potato salad.
Have you tried this recipe? If yes, I hope you enjoy the recipe as much as my family does. Show me and tag me #chenguins on social media, so that I can see your recreation as well.
What is your favourite potato salad recipe? Tell me in the comment section below!
Until next time & guten Appetit!
Greetings from the Black Forest,
Pia
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German Potato Salad (Kartoffelsalat Rezept)
Ingredients you need
- 2 kg Potatoes unpeeled
- 200 ml Beef Broth or vegetable broth for a vegetarian version
- 5-8 tbsp Miracel Whip or Mayonnaise according to taste
- 8 tbsp Light tasting vegetable oil e.g. Sunflower oil
- 5 tbsp Salad vinegar e.g. wine vinegar
- 1 tbsp Mustard
- 2 tsp Salt
- 0.5 tsp Ground pepper
- 0.5 tsp Ground nutmeg
Directions
- Wash unpeeled potatoes and use a small knife to score the potatoes around its middle. Just lightly cut through the skin of the potatoes and do not make a deep cut into the flesh.
- Place the scored potatoes into a big pot of unsalted water and bring it to a boil. Lower the heat and cook the potatoes until tender, which takes roughly 40 to 45 minutes.
- Drain cooked potatoes with a colander or a strainer and rinse them with cold water. Let the potatoes cool down for about 15 minutes before trying to peel them. Peel the potatoes, while they are still warm, into a big bowl.
- Slice the warm potatoes into roughly 0.3 cm slices into a separate bowl, which is big enough. The product might look messy because the potatoes might be mashed.
- Add in broth, Miracel Whip, vegetable oil, salad vinegar, mustard and seasoning into the bowl of potatoes. Mix the salad well.
- The salad can be served warm or cold.
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