🥔 Kartoffelsalat (German potato salad)
Kartoffelsalat in its southern German style is a warm potato salad dressed not with mayonnaise but with vinegar, mustard, oil and onion. The sliced waxy potatoes soak up the dressing while still warm and become glossy and tangy. It is served alongside sausages, schnitzel or meatballs, and is a standard at beer gardens and family meals.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 kg waxy potatoes
- 1 onion, finely chopped
- 4 tbsp white vinegar
- 1 tbsp mustard
- 3 tbsp oil
- 150 ml hot water
- Salt, black pepper, chopped chives
Method
- Boil the potatoes in their skins for about 20 minutes until just tender; peel while warm and slice thinly.
- Simmer the onion in the hot water with the vinegar, mustard, salt and pepper for 2 minutes.
- Pour the hot dressing over the potatoes and mix gently.
- Leave for 20 minutes to absorb, then stir in the oil and chives.
How to make it lighter
- Use 2 tbsp oil instead of 3 — the warm dressing keeps it moist.
- Add sliced cucumber or radishes to increase volume without many calories.
- Serve it with grilled lean meat rather than fried schnitzel.
History
Potato salad is eaten all over Germany, but the vinegar-and-oil version is especially linked to Swabia and Bavaria, while northern regions favour mayonnaise. Families often argue over the 'right' recipe.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →