German potato salad looks simple, but there’s one small technique that decides if it’s just “fine” or completely addictive: getting the warm potatoes to drink up the tangy broth before you add any oil. Once you understand that, you can make Kartoffelsalat confidently for any gathering, without worrying it’ll turn out dry or bland.
I started making this version for cool-weather dinners when I wanted something cozy and satisfying, but lighter than mayo-based salads. The trick is working while the potatoes are still warm and the broth is hot, so the starches open up and absorb flavor. If you’ve ever had German potato salad that seemed watery or flat, it probably skipped this step or rushed it.
This recipe is especially handy in late fall and winter, when you’re hosting game nights, casual Sunday roasts, or a big holiday spread. It holds well at room temperature, pairs with sausages, roast chicken, or schnitzel, and doesn’t fight for fridge space the way leafy salads do. Once you’ve mastered the technique, you can scale it up easily for a crowd and trust that the flavor will stay balanced — tangy, savory, and just rich enough.
German Potato Salad (Kartoffelsalat) in Minutes
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Tools of the Trade & Core Ingredients
- Large pot for boiling potatoes
- Medium saucepan
- Large mixing bowl
- Cutting board and sharp knife
- Slotted spoon (for serving if needed)
- 3 pounds small, firm yellow-fleshed waxy potatoes (e.g., Yukon Gold), similar in size, scrubbed, skins left on
- 1 medium yellow onion, chopped
- 1 1/2 cups water mixed with 4 teaspoons beef bouillon granules (or vegetable bouillon for a vegan option)
- 1/2 cup white vinegar
- A few splashes Essig Essenz (if available, for authentic flavor)
- 3/4 tablespoon salt, plus more to taste
- 1/2 teaspoon freshly ground white pepper, plus more to taste
- 1 teaspoon sugar
- 2 teaspoons mild German mustard (or regular yellow mustard if needed)
- 1/3 cup neutral-tasting oil (such as sunflower, canola, or grapeseed)
- Fresh chopped chives, for garnish
How It’s Done
- Add the scrubbed potatoes to a large pot, cover with cold, lightly salted water, and bring to a boil. Reduce to a gentle boil and cook until the potatoes are just tender when pierced with a knife. Don’t overcook or they’ll fall apart later. Drain and let them cool just until you can handle them comfortably.
- While still warm, peel the potatoes (the skin should slip off easily) and slice into roughly 1/4-inch rounds. Place the slices in a large mixing bowl. Try to keep them mostly intact; a few broken pieces are fine and will help thicken the dressing.
- In a medium saucepan, combine the chopped onion, prepared bouillon, white vinegar, salt, white pepper, sugar, and mustard. If using Essig Essenz, add a few splashes now. Bring this mixture to a boil over medium heat, then immediately remove from the heat as soon as it bubbles.
- Pour the hot onion-vinegar mixture evenly over the warm potato slices. Gently fold with a spatula or large spoon to coat without mashing. Cover the bowl and let it sit at room temperature for at least 1 hour so the potatoes can absorb the liquid. The potatoes should look plump and well-saturated, not dry on the surface.
- After the rest period, uncover and gently stir in the neutral oil. Taste and adjust with extra salt and pepper if needed. If there’s more liquid than you like, simply serve with a slotted spoon to leave some of it behind in the bowl.
- Transfer to a serving dish, top with plenty of chopped chives, and serve at room temperature. For the best flavor, chill the salad overnight and remove it from the fridge about 30 minutes before serving so it can lose the chill.
Best Potatoes for Texture
The texture of German potato salad depends heavily on using the right potato and treating it properly. Waxy, yellow-fleshed potatoes like Yukon Gold, small white potatoes, or other firm salad potatoes hold their shape while still turning tender and creamy inside. Avoid starchy russets; they tend to crumble and soak up too much liquid, turning the salad mealy instead of pleasantly silky.
Choose potatoes that are similar in size so they cook evenly and are all done at about the same time. Boil them with the skins on to protect the flesh and prevent waterlogging. You want them cooked just until a knife slips in easily, but not so soft that they crack open. If in doubt, check one early and often. Warm potatoes absorb dressing better, so don’t let them go fully cold before slicing. This combination of potato type, even size, and careful cooking gives you slices that stay intact but still absorb all that tangy broth.
Make-Ahead and Serving Tips
German potato salad is ideal for entertaining because it actually improves as it sits. You can make it a full day ahead, let it cool, cover, and refrigerate. The flavors deepen overnight as the potatoes continue to absorb the broth. Before serving, always bring it back toward room temperature—about 30 to 45 minutes on the counter is usually enough. If it seems a bit tight from chilling, loosen it with a teaspoon or two of oil or a splash of warm broth.
For parties, you can easily double or triple the recipe in a large mixing bowl. Serve it in a wide, shallow dish so guests can see the glossy potatoes and chive garnish. It pairs nicely with grilled sausages, roast pork, schnitzel, or simple roasted vegetables for a lighter spread. On a buffet, it’s a smart choice because it doesn’t rely on mayonnaise, so it’s less fussy at room temperature. Keep a small bowl of extra chopped chives or a pepper mill nearby so guests can customize their portions.
Common Questions Answered
Why do I need to add the oil after the potatoes sit in the hot broth instead of right away?
Adding the oil too early can create a barrier on the potato surface, which prevents the tangy broth from soaking in properly. You want the potatoes to first absorb the hot bouillon-vinegar-onion mixture while they’re still warm, so the flavor penetrates all the way through. Let them sit covered for at least 1 hour before stirring in the oil. Once the potatoes have taken in most of the liquid, the oil adds shine and a pleasant richness without diluting the taste. This two-step approach gives you a salad that tastes seasoned inside and out, not just coated on the surface.
How can I keep the potato slices from breaking apart when I toss the salad, especially in a large batch?
To keep the slices intact, start by cooking the potatoes just until tender; overcooked potatoes fall apart with even gentle stirring. When slicing, use a sharp knife and avoid cutting them too thin—about 1/4 inch is a good target. While mixing, use a wide spatula or large spoon and lift from the bottom, folding rather than stirring vigorously. Work in sections if it’s a big batch instead of attacking the whole bowl at once. Letting the salad rest after you add the hot broth also helps the slices firm up slightly as they absorb liquid. A few broken pieces are fine and will naturally thicken the dressing, but this method prevents the whole salad from turning mushy.
German Potato Salad (Kartoffelsalat)
Equipment
- large pot
- Medium saucepan
- Large mixing bowl
Ingredients
- 3 pounds small firm yellow-fleshed waxy potatoes (Yukon Gold) similar size, skins scrubbed, peels left on
- 1 medium yellow onion chopped
- 1 1/2 cups water to be mixed with bouillon granules
- 4 teaspoons beef bouillon granules use vegetable bouillon for a vegan version
- 1/2 cup white vinegar
- Essig Essenz (vinegar essence) a few splashes; highly recommended for authentic flavor
- 3/4 tablespoon salt
- 1/2 teaspoon freshly ground white pepper
- 1 teaspoon sugar
- 2 teaspoons mild German mustard or regular yellow mustard
- 1/3 cup neutral-tasting oil such as vegetable or canola oil
- fresh chives chopped, for garnish
Instructions
- Place whole potatoes in a large pot, cover with lightly salted water, and simmer until a knife slides through easily. Drain and let the potatoes cool just enough to handle.
- When cool enough, peel the potatoes and cut them into about 1/4-inch slices. Transfer the slices to a large mixing bowl and set aside.
- Combine the chopped onion, prepared bouillon (stir 4 teaspoons granules into 1 1/2 cups hot water), white vinegar, a few splashes of Essig Essenz, 3/4 tablespoon salt, white pepper, sugar, and mustard in a medium saucepan.
- Bring the mixture just to a boil, then remove the pan from the heat immediately so the flavors meld without reducing too much.
- Pour the hot dressing over the sliced potatoes, cover the bowl, and let the potatoes absorb the liquid for at least one hour at room temperature.
- After the resting period, gently fold in the oil and taste; adjust salt and pepper as needed. If there is excess liquid, serve portions using a slotted spoon so the salad isn’t soggy.
- Garnish with chopped fresh chives and serve the salad at room temperature. For best flavor, refrigerate overnight and bring to room temperature for about 30 minutes before serving.
