Skip to content
Kartoffelsalat from Germany

Kartoffelsalat

German potato salad, tangy in the south, creamy in the north. ยท Germany

๐Ÿ“ Nationwide โ˜… 4.3
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

German potato salad, tangy in the south, creamy in the north.

About Kartoffelsalat

Boiled potatoes are dressed either with a warm broth-and-vinegar dressing in the south or with mayonnaise in the north. It is the essential side at any German barbecue or Christmas Eve table.

๐Ÿ›๏ธ History & Culture

Kartoffelsalat's origins trace back to the 18th century, when the potato became a staple crop in German lands. The dish's regional variations are a defining feature: the south favors a warm dressing of broth and vinegar, while the north uses a mayonnaise-based dressing, often with pickles or herbs. This split reflects historical preferences for lard or oil versus dairy and eggs in different regions.

Culturally, Kartoffelsalat is a quintessential comfort food, present at nearly every German barbecue and family gathering. It is especially traditional on Christmas Eve, where it is often served with sausages or fish, a simple and hearty meal before the holiday festivities. While its exact invention is not recorded, it is a classic example of peasant cuisine that became a national treasure, with each family proudly guarding their own recipe.

๐Ÿณ How to make Kartoffelsalat

AI-assisted, not kitchen-tested

Southern German Kartoffelsalat (Swabian-style with warm broth dressing)

A Swabian potato salad dressed while still warm with a vinegar-broth marinade so the potatoes soak up every bit of flavor. This is the style most Bavarians and Swabians serve at the Christmas market stall or summer Grillfest; north German cooks use a mayonnaise dressing instead. Note that waxy potatoes are essential here - starchy ones turn to mush.

Prep
20 min
Cook
25 min
Total
45 min
Serves
6
Difficulty
Easy

Recipe ingredients

  • 1 kg (2ยผ lb) waxy potatoes, Yukon Gold or similar waxy/low-starch variety; do not use russets
  • 30 g (2 tbsp) unsalted butter
  • 1 medium yellow onion, finely diced
  • 250 ml (1 cup) hot beef or vegetable broth, warmed; homemade if possible
  • 30 ml white wine vinegar, adjust to taste
  • 15 ml (1 tbsp) Dijon or German mittelscharf mustard, medium-hot
  • 5 ml (1 tsp) granulated sugar
  • fine sea salt, to taste
  • freshly ground black pepper, to taste
  • 2 cornichons or small gherkins, finely sliced, optional but traditional
  • 1 tbsp fresh chives, sliced, for garnish
  • 1 tsp vegetable oil, for cooking onions

Steps

  1. 1 Cook the potatoes: scrub and place unpeeled in a pot, cover with cold salted water by 2 cm. Bring to a boil, then simmer 20-25 minutes until a skewer slides in with gentle resistance. Do not overcook - they should hold their shape for slicing. Drain and let cool just until you can handle them.
  2. 2 While potatoes cook, sweat the onion: heat oil and half the butter in a small pan over medium-low, add the diced onion with a pinch of salt, and cook 8-10 minutes until translucent and sweet, not browned.
  3. 3 Make the warm dressing: whisk the hot broth, vinegar, mustard, sugar, a generous pinch of salt, and a few grinds of pepper in a bowl. Stir in the remaining butter so it melts. Taste - it should be punchy, as the potatoes will absorb and mute it.
  4. 4 Peel the potatoes while still warm (the skins slip off easily). Slice about 5 mm thick. If any slices crumble at the edges, your potatoes were slightly too starchy; they will still taste fine.
  5. 5 Layer the warm potato slices in a wide bowl, scattering a little onion between layers. Pour the warm dressing over and toss gently - never mash. Add the sliced cornichons now if using.
  6. 6 Cover and let rest at room temperature for at least 30 minutes, or refrigerate up to 24 hours; the flavor deepens as the potatoes absorb the dressing. Before serving, check seasoning - cold potatoes often need another pinch of salt and a small splash of vinegar stirred in.
  7. 7 Serve at room temperature (not ice-cold), topped with fresh chives. Pairs with grilled bratwurst, schnitzel, or smoked fish.
Report an issue with this recipe

Protected by reCAPTCHA. No account needed.

Recipes from travellers

No one has shared their own Kartoffelsalat recipe yet. Yours would be the first.

Share how you make Kartoffelsalat

You'll need to be signed in with Google or Facebook so your name can appear on it. Recipes go through an automatic food-safety check before they publish.

Sign in to share your recipe

Ingredients
Steps

Kartoffelsalat โ€” frequently asked questions

What is Kartoffelsalat?

Boiled potatoes are dressed either with a warm broth-and-vinegar dressing in the south or with mayonnaise in the north. It is the essential side at any German barbecue or Christmas Eve table.

What is Kartoffelsalat made of?

Kartoffelsalat is made with potato, onion, broth, vinegar and mustard.

Where does Kartoffelsalat come from?

Kartoffelsalat comes from Germany, and is especially associated with Nationwide. Kartoffelsalat's origins trace back to the 18th century, when the potato became a staple crop in German lands.

Where can I eat Kartoffelsalat?

A German gathering, alongside sausages or schnitzel.

How do you make Kartoffelsalat?

Making Kartoffelsalat at home takes about 20 minutes of prep and 25 minutes of cooking. The recipe on this page serves 6 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.

โ†’ More traditional dishes from Germany

Taste Kartoffelsalat in Berlin

Independent picks. We earn a small commission if you book through these โ€” at no extra cost to you. How this works.

โœ… Before you go to Germany

Round out your trip โ€” most travellers book these alongside their trip.

More dishes like Kartoffelsalat

Rouladen -- traditional dish from Germany
Meat & Grills โ˜… 4.4

Rouladen

Thin beef rolled around bacon, onion and pickle, then braised.

๐Ÿ‡ฉ๐Ÿ‡ช Germany · ๐Ÿ“ Nationwide
Lyoner Wurst -- traditional dish from Germany
Meat & Grills โ˜… 4.5

Lyoner Wurst

Rooted in Germany, Lyoner Wurst is a sausage enjoyed for generations.

๐Ÿ‡ฉ๐Ÿ‡ช Germany
Black Forest Cake -- traditional dish from Germany
Desserts & Sweets โ˜… 4.5

Black Forest Cake

Chocolate sponge layered with cherries, cream and kirsch.

๐Ÿ‡ฉ๐Ÿ‡ช Germany · ๐Ÿ“ Black Forest
Hamburger Aalsuppe -- traditional dish from Germany
Soups & Stews โ˜… 4.5

Hamburger Aalsuppe

Hamburger Aalsuppe is Hamburg's classic smoked eel soup, simmered with root vegetables, green beans, dried fruit and flour dumplings. A famous North German winter dish.

๐Ÿ‡ฉ๐Ÿ‡ช Germany · ๐Ÿ“ Hamburg
Aachener Printen -- traditional dish from Germany
Desserts & Sweets โ˜… 4.4

Aachener Printen

Aachener Printen are dark, honey-rich spiced cookies from Aachen, with a crisp snap and a long tradition as an Advent treat.

๐Ÿ‡ฉ๐Ÿ‡ช Germany · ๐Ÿ“ Aachen, North Rhine-Westphalia
Stollen -- traditional dish from Germany
Breads & Pastries โ˜… 4.3

Stollen

Dense Christmas fruit bread heavy with marzipan and sugar.

๐Ÿ‡ฉ๐Ÿ‡ช Germany · ๐Ÿ“ Dresden, Saxony
Caponata -- traditional dish from Italy
Salads & Sides โ˜… 4.4

Caponata

Sweet-and-sour aubergine relish with capers and olives.

๐Ÿ‡ฎ๐Ÿ‡น Italy · ๐Ÿ“ Sicily
Aloo Gobi -- traditional dish from India
Salads & Sides โ˜… 4.3

Aloo Gobi

Dry-spiced potato and cauliflower with turmeric.

๐Ÿ‡ฎ๐Ÿ‡ณ India · ๐Ÿ“ Northern India
Som Tum -- traditional dish from Thailand
Salads & Sides โ˜… 4.5

Som Tum

Pounded green-papaya salad, fiery, sour and crunchy.

๐Ÿ‡น๐Ÿ‡ญ Thailand · ๐Ÿ“ Isan
Salads & Sides โ˜… 4.2

Ulam

Traditional Malay raw-vegetable side dish of over 120 wild and cultivated greens, served with sambal, fish sauce and rice as part of the everyday meal.

๐Ÿ‡ฒ๐Ÿ‡พ Malaysia · ๐Ÿ“ Malaysia (Kelantan, Terengganu, Kedah, Penang), Singapore, southern Thailand, Riau Islands
Caesar Salad -- traditional dish from Mexico
Salads & Sides โ˜… 4.4

Caesar Salad

Crisp romaine in a garlicky, anchovy-rich dressing.

๐Ÿ‡ฒ๐Ÿ‡ฝ Mexico · ๐Ÿ“ Tijuana
Gazpacho -- traditional dish from Spain
Soups & Stews โ˜… 4.3

Gazpacho

Andalusia's chilled raw-vegetable soup of tomato, cucumber, pepper and olive oil โ€” Spain's classic summer refresher.

๐Ÿ‡ช๐Ÿ‡ธ Spain · ๐Ÿ“ Andalusia
Herring under a Fur Coat -- traditional dish from Russia
Salads & Sides โ˜… 4.2

Herring under a Fur Coat

Layered salad of herring, vegetables and beetroot.

๐Ÿ‡ท๐Ÿ‡บ Russia · ๐Ÿ“ Nationwide
Grochรณwka -- traditional dish from Poland
Soups & Stews โ˜… 4.5

Grochรณwka

Grochรณwka is a thick Polish split pea soup with smoked kielbasa and root vegetables, a staple of Polish home cooking and milk bars dating back generations.

๐Ÿ‡ต๐Ÿ‡ฑ Poland · ๐Ÿ“ Lublin Region, Southeast Poland
Shchi -- traditional dish from Russia
Soups & Stews โ˜… 4.2

Shchi

Ancient cabbage soup, sour and warming.

๐Ÿ‡ท๐Ÿ‡บ Russia · ๐Ÿ“ Nationwide
Pesto alla Genovese -- traditional dish from Italy
Noodles & Pasta โ˜… 4.6

Pesto alla Genovese

Basil, pine nut and pecorino sauce tossed through pasta.

๐Ÿ‡ฎ๐Ÿ‡น Italy · ๐Ÿ“ Liguria

Reviews

Rate this dish:
No review needed - one click, publishes instantly.

No reviews yet. Be the first to share your experience with Kartoffelsalat.

Write a review

Sign in to verify you're a real person, then share your thoughts on Kartoffelsalat.

Comments

Sign in with Facebook or Google below to comment. Comments are auto-checked and post instantly.

No comments yet. Be the first to say something about Kartoffelsalat.