German Potato Salad is a true comfort food classic that comes straight from the heart of Germany, especially the Swabian region. Known locally as Schwäbischer Kartoffelsalat, this version stands out with its warm, savory flavors and clean, simple ingredients. Made with tender, buttery gold potatoes, finely chopped onions, and a tangy oil-and-vinegar dressing, it’s a dish that’s both humble and deeply satisfying.
What makes this German Potato Salad so special is its light yet flavorful dressing—no heavy mayo here. Instead, the warm potatoes soak up a bright mixture of broth, vinegar, and a touch of mustard, giving every bite a balanced acidity that cuts through rich meats beautifully. Whether you’re serving it alongside juicy brats, crispy Chicken Schnitzel, grilled fish, or even just enjoying it on its own, this salad brings a little bit of Southern Germany to your table.
It’s especially perfect for warm-weather gatherings like picnics, backyard BBQs, or family potlucks. Whether enjoyed warm or at room temperature, it always fits right in. If you’re looking for an authentic, no-fuss potato salad with a distinctly German soul, this one is a must-try.
German Potato Salad (Schwäbischer Kartoffelsalat) Recipe
There are so many ways to make German Potato Salad, and every region—and family—seems to have its own take. Some versions are served warm, with crispy bacon and a tangy dressing made from the drippings. Others soak the potatoes in rich chicken or beef broth, adding depth and heartiness to every bite.
What really sets German potato salad apart from the creamy American kind is that it’s made without mayonnaise. Instead, it leans into the brightness of vinegar and the richness of oil, letting the simple ingredients speak for themselves.
Our version is minimalist and clean: just waxy potatoes, finely chopped onions, a splash of vinegar, a drizzle of neutral oil, and a bit of salt and pepper. The salad gets its kick from the sharpness of the onions and the tart vinegar, making it a refreshing contrast to heavier dishes. It’s the kind of potato salad that’s light but full of flavor, and honestly, I prefer it over the mayo-heavy ones any day.
What You’ll Need
- White Potatoes – Yukon Gold or new potatoes work best—they hold their shape and have a creamy texture. Avoid starchy types like Russets.
- Onion – White onion adds a sharp bite. For a milder or fresher flavor, red or green onions make excellent substitutes.
- Apple Cider Vinegar – I like using Heinz because of its crisp, clean flavor. Raw, unfiltered versions taste earthier. White or champagne vinegar can be used in a pinch.
- Vegetable Oil – Go with a neutral oil like vegetable or canola. Olive oil is too strong here.
- Salt & Pepper – Season to taste. Freshly cracked pepper delivers the richest flavor.
- Optional Garnish – Finely chopped parsley or chives bring a burst of freshness and vibrant color to the dish.
How to Cook German Potato Salad
Boil the Potatoes
Begin by heating a large pot of salted water until it reaches a gentle boil. Add whole, unpeeled potatoes (Yukon Golds or red potatoes work best) and cook until they’re just fork-tender—soft enough to pierce easily, but still holding their shape. Avoid overcooking or they’ll fall apart later. Once done, drain and let them sit until they’re cool enough to handle without burning your fingers.
Peel and Slice
While still slightly warm, carefully peel off the skins using your hands or a small paring knife. Then, slice the potatoes into rounds—thin, but not paper-thin. Don’t worry if they crumble a bit or the slices aren’t perfect; that rustic, uneven look is part of what makes this salad feel homemade and comforting.
Add Onions, Vinegar, and Oil – In Order!
Put the heated potato slices in a spacious mixing bowl. Immediately sprinkle in finely diced onions, then season with salt and freshly ground black pepper. Pour the vinegar in next—apple cider vinegar is traditional, but white wine vinegar also works beautifully. Let the potatoes soak up that tangy flavor before drizzling in the oil. Adding oil after the vinegar is key—it helps the flavor absorb rather than just coating the outside.
Finish and Serve
Gently toss the salad to mix the ingredients, being careful not to crush the potatoes. Transfer everything to a serving dish and, if you’d like, sprinkle with freshly chopped chives for a pop of color and brightness. This salad is best served warm or at room temperature, where the flavors really shine.
Easy German Potato Salad Recipe
Ingredients
- 2 lbs White (New) or Yukon Gold potatoes, scrubbed clean
- 1/2 cup White onion, finely diced (or green onions for a milder taste)
- 3/4 tsp Salt
- 1/4 tsp Black pepper, freshly ground
- 3 tbsp Apple cider vinegar
- 1/4 cup Vegetable oil (neutral oil like sunflower or canola works best)
- 1 tbsp Fresh chives, minced (optional, for garnish)
Instructions
- Boil the Potatoes: Place whole, unpeeled potatoes in a large pot and cover with cold water. Bring to a boil, then reduce the heat and simmer for 20 to 25 minutes, or until the potatoes are tender enough to be easily pierced with a fork. Drain and spread them out on a flat surface to cool slightly.
- Peel the Potatoes: Once cool enough to handle (but still warm), gently peel off the skins using a paring knife or your fingers. Tip: You can refrigerate them overnight and peel the next day if preparing ahead.
- Slice the Potatoes: Slice the peeled potatoes into very thin discs and place them in a medium-sized mixing bowl.
- Season: Immediately season with salt and freshly ground pepper. Toss gently to avoid breaking the slices.
- Add Onions and Vinegar: Add the finely chopped onions and drizzle the vinegar over the potatoes. Gently toss to combine.
- Add Oil: Drizzle the oil over the salad and stir again, carefully to keep the slices intact. Taste and adjust seasoning as needed.
- Garnish and Serve: Sprinkle with fresh minced chives, if using. To enjoy the best flavor, serve warm or allow it to reach room temperature.
