Kartoffelsalat

Name: Kartoffelsalat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: German
Ingredients: 1kg waxy potatoes; 1 medium onion, finely diced; 200ml warm beef or vegetable broth; 3 tbsp white wine vinegar; 2 tbsp sunflower oil; 1 tbsp Dijon mustard; 1 tsp sugar; Salt, pepper; Fresh chives and parsley, chopped

Kartoffelsalat (kar-TOF-el-zah-LAHT)

German Potato Salad

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 190 kcal

Warm, tangy potato salad dressed with a broth-and-vinegar vinaigrette, mustard, and fresh herbs — the southern German style served warm, never with mayonnaise.

Nutrition & Info

Protein 4.0g

Carbs 30.0g

Fat 6.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ mustard

Equipment Needed

large pot mixing bowl sharp knife

Presentation Guide

Vessel: ceramic serving bowl

Garnishes: chopped chives, parsley

Accompaniments: grilled chicken, Schnitzel

Ingredients

1kg waxy potatoes
1 medium onion, finely diced
200ml warm beef or vegetable broth
3 tbsp white wine vinegar
2 tbsp sunflower oil
1 tbsp Dijon mustard
1 tsp sugar
Salt, pepper
Fresh chives and parsley, chopped

Instructions

1
Boil potatoes in salted water until just tender, about 25 min. Drain and peel while still warm.
2
Slice potatoes into thin rounds and place in a large bowl.
3
Warm the broth. Whisk together broth, vinegar, oil, mustard, sugar, salt, and pepper.
4
Pour the warm dressing over the potato slices and gently fold to combine without breaking them.
5
Add diced onion and most of the fresh herbs. Let rest 30 min at room temperature for potatoes to absorb the dressing.
6
Adjust seasoning, garnish with remaining herbs, and serve warm or at room temperature.

💡

Did You Know?

The north-south divide of German Kartoffelsalat is serious: northern Germans use mayonnaise, while southerners use vinaigrette — and each side considers the other's version heresy.

Chef's Notes

Equipment Tips

large pot
mixing bowl
sharp knife

Garnishing

chopped chives, parsley

Accompaniments

grilled chicken, Schnitzel

The Story Behind Kartoffelsalat

Potato salad entered German cuisine in the 18th century following the widespread adoption of the potato. The southern warm-vinaigrette version (Swabian and Bavarian) predates the northern mayonnaise style. In many German families, Kartoffelsalat is the traditional Christmas Eve dinner accompaniment, paired with simple fish or sausage.

🕐 Traditionally enjoyed barbecues, dinner, christmas eve 📜 Origins: 18th century

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