Kartoffelsalat
German potato salad has historically split into two distinct regional camps: the northern, mayonnaise-based version, and the southern, Swabian and Bavarian version, based on vinegar and broth, presented here. The absence of mayonnaise isn't a modern health choice, but an old tradition — southern regions have always preferred warm dressings, directly absorbed by the potatoes, a technique that also avoids the problem of mayonnaise spoiling at ambient temperature during summer picnics. In Swabia, it's said that a good potato salad is recognized by how well the slices are "coated" with dressing — the potatoes must be fully soaked through, not just covered on the surface. It's the indispensable dish at any German barbecue or garden party, often served alongside sausages (Bratwurst) or schnitzels, as a lighter alternative to heavy starchy sides.
Waxy potatoes
Waxy potatoes are used, which hold their shape when sliced without falling apart.
Warm beef broth
The warm potatoes absorb a mixture of beef broth and vinegar, instead of mayonnaise.
Raw chopped onion
Raw red onion, finely chopped, is added while the potatoes are still hot, to mellow its bite.
Served warm
Unlike mayonnaise-based versions, this salad is served warm or at room temperature.
Ingredients 4 servings
- 1kg waxy potatoes
- 250ml warm beef broth
- 4 tbsp white wine vinegar
- 2 tbsp neutral oil
- 1 red onion, finely chopped
- 1 tsp mustard
- 1 tsp sugar
- Salt and pepper to taste
- Chopped chives, for serving
How to make it
- 1BOIL THE POTATOES: Boil the unpeeled potatoes in salted water 20-25 minutes, until tender when pierced with a fork.
- 2PEEL WHILE HOT: Drain the potatoes and peel them while still hot, using a towel to avoid burning your hands.
- 3SLICE: Cut the warm potatoes into slices about 5mm thick, in a large bowl.
- 4PREPARE THE DRESSING: Mix the warm beef broth with the vinegar, mustard and sugar in a separate bowl.
- 5POUR OVER THE POTATOES: Pour the warm dressing over the potato slices, while they're still warm, for maximum absorption.
- 6ADD THE ONION: Add the chopped red onion over the warm potatoes.
- 7Mix gently with a wooden spoon, being careful not to crush the potato slices.
- 8ADD THE OIL: Pour the oil over the salad, mixing gently again.
- 9LET IT SOAK: Let the salad sit at room temperature 15-20 minutes, so the flavors combine.
- 10SEASON AND SERVE: Taste, adjust the salt and pepper, garnish with chopped chives and serve warm or at room temperature.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
