This German Potato Salad is one of my favorites, made with no mayonnaise, just a warm tangy onion and broth dressing that soaks into every slice. We love it served alongside schnitzel, sausages, or anything off the grill.
German Potato Salad Always Steals The Spotlight!
I learned from my Dad, (and visiting Germany) that my favorite style of German Potato Salad is made with no mayo and no heavy dressing–just pure tangy flavor! This version is the Swabian way (Schwabischer Kartoffelsalat) that's a popular side dish in Southern Germany. The trick to this type of German potato salad recipe is pouring hot dressing over warm potatoes and letting them soak for an hour. They get a delicious soft texture, full of amazing flavor. My kids call it the best potato salad ever and I completely agree. It's a must when serving Schnitzel or anything off the grill.
Try more of my side dish recipes, like Cucumber Onion Salad, Baked Beans, Broccoli Apple Salad, Yellow Rice, or Whole Roasted Cauliflower!
How to make German Potato Salad:
Cook and Slice the Potatoes: Boil whole unpeeled potatoes in salted water for about 20 minutes until just fork tender. Do not overcook. Drain, let steam dry a few minutes, then peel while still warm and slice into thin 1/4-inch rounds. Warm potatoes absorb the dressing much better than cold ones.
Make the Warm Dressing: Sauté diced onion in olive oil over medium heat for 3 to 4 minutes until soft. Add broth and bring to a gentle boil, then remove from heat. Stir in the white wine vinegar, dijon mustard, sugar, salt, and pepper.
Combine and rest: Place the warm potato slices in a large bowl and pour the hot onion-broth dressing over top. Toss gently to coat, then cover and let rest at room temperature for at least 1 hour, stirring once or twice. Finish by stirring in 2 tablespoons of oil for a glossy texture. Garnish with fresh chives and serve warm or at room temperature. We love to serve it with schnitzel or rouladen, and red cabbage!
German Potato Salad (Swabian Style)
Equipment
Ingredients
- 2 lbs Yukon Gold , red or baby potatoes
- kosher Salt
- 2 Tablespoons olive oil
- 1 large onion , finely diced
- 1 ¼ cups beef or chicken broth (or vegetable broth)
- ¼ cup white wine vinegar
- 1 Tablespoon German mustard* , or Dijon
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper , to taste
- 2 Tablespoons light flavored oil sunflower oil, avocado oil, canola oil or a light flavored extra virgin olive oil
- Fresh chives , for garnish
Instructions
- Cook the Potatoes: Add whole, unpeeled potatoes to a large pot and cover with water and two pinches of salt. Bring to a boil, then simmer for about 20 minutes or just until fork tender. Don’t overcook the potatoes. Drain potatoes and let them steam dry for a few minutes. Once cool enough to handle (but still warm), peel the skin off and cut into thin (1/4’’) slices.2 lbs Yukon Gold, kosher Salt
- Dressing: Heat olive oil in a skillet over medium heat. Add onions and sauté for 3-4 minutes, until soft and translucent. Add broth and bring it to a gentle boil. Once boiling, remove from heat and stir in vinegar, mustard, sugar, salt and pepper.2 Tablespoons olive oil, 1 large onion, 1 ¼ cups beef or chicken broth, ¼ cup white wine vinegar, 1 Tablespoon German mustard*, 1 teaspoon granulated sugar, 1 teaspoon kosher salt, ¼ teaspoon black pepper
- Combine: Place sliced warm potatoes in a large bowl. Pour the hot onion-broth mixture over the potatoes and gently toss to coat. Cover bowl and rest at room temp for at least 1 hour, stirring once or twice to allow potatoes to absorb a lot of the dressing.
- Finish: Stir in 2 Tablespoons oil to (to give a glossy, creamy texture). Taste and season with more salt and pepper if needed. Garnish with fresh chives before serving.2 Tablespoons light flavored oil , Fresh chives
- Serve warm or at room temperature.
Notes
Nutrition
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