Easy German Potato Salad

This German Potato Salad, or Schwäbischer Kartoffelsalat, is the one my family has made for as long as I can remember, straight from the Swabia region of Southern Germany. 

Instead of mayo, creamy gold potatoes and onions get tossed in a tangy oil and vinegar dressing. It’s the dish I always pack for a picnic or BBQ.

More German Sides & Potato Salads:  German Fried Potatoes (Bratkartoffeln)  |  Creamy German Cucumber Salad (Gurkensalat) |  Southern Potato Salad

What Makes German Potato Salad Different

There are a few versions of German potato salad out there. The one a lot of people picture is served warm with a bacon dressing, but in the Swabia region of Southern Germany, where my family is from, we make it cold with oil, vinegar, potatoes, and onions. No bacon, no broth, just salt and pepper to season.

The big difference between German potato salad and the American kind is the dressing. German versions are vinegar based and skip the mayonnaise entirely, so they taste bright and tangy rather than rich and creamy. That’s also what makes this one so easy to pack along: with no mayo, it holds up far better in the heat than a traditional potato salad.

Before You Get Started

A few simple things make the difference between a good potato salad and a great one. Here’s what matters most before you start.

• Vinegar before oil. This is the make-or-break step. Add the vinegar first so the warm potatoes soak it up. Oil first coats them and blocks the tangy flavor from getting in.
• Use waxy potatoes. Gold or new potatoes hold their slices and stay tender. Starchy russets tend to fall apart.
• Boil whole and peel warm. Cooking the potatoes unpeeled keeps them from getting waterlogged, and they peel and slice much cleaner while still warm.

RECIPE WALK-THROUGH

How to Make German Potato Salad

See the recipe card below for full, detailed instructions

This comes together in a few easy steps. The full ingredient amounts are in the recipe card below.

Step 1: Boil the Potatoes

Place whole, unpeeled potatoes in a pot of salted water and boil for about 25 minutes, until they can be easily pierced with a fork but aren’t soft or mushy. 

Larger potatoes may need a few extra minutes. Drain and lay them in a single layer to cool slightly.

Step 2: Peel and Slice

Once the potatoes are cool enough to handle but still warm, gently peel off the skins with a thin paring knife. 

Slice them into thin discs. If a few break apart as you slice, that’s fine. A slightly rustic look is traditional.

Short on time? Boil the potatoes up to a day ahead and refrigerate them whole. Peel and slice right before you dress the salad.

Step 3: Season and Add the Onions

Add the sliced potatoes to a medium bowl, then season with salt and pepper and stir gently to coat. Stir in the diced onions.

Tame sharp onions. If raw onion is too strong for you, soak the diced pieces in cold water for a few minutes or sauté them lightly first. A couple of readers swear by this and it makes the salad easier on the stomach.

Step 4: Add the Vinegar, Then the Oil

Pour in the vinegar and stir, then add the oil and stir again. Order matters here: vinegar first lets the warm potatoes absorb that tangy flavor before the oil coats them. 

Dress the salad while the potatoes are still warm for the best flavor, then taste and adjust the salt, pepper, and vinegar until you love it.

Step 5: Serve

Transfer to a serving bowl and garnish with minced chives or a little parsley for color. This salad is best at room temperature or lightly chilled, never piping hot.

What to Serve it with

This salad is built for a German spread, especially around Oktoberfest, but it’s just as at home next to anything off the summer grill. Bratwurst is the natural match, with schnitzel a close second.

For a more German feel: 

• Beer Braised Bratwurst and Onions
• Pork Schnitzel
• Chicken Schnitzel

More Picnic/Cookout Salads

• Lemon Herb Red Potato Salad
• Classic Macaroni Salad
• Coleslaw
• Red, White and Blue Cheese Potato Salad
• Instant Pot Baked Beans

Recipe

Easy German Potato Salad

4.71 from 88 votes

Kristin Maxwell

Schwäbischer Kartoffelsalat is a simple, authentic German potato salad made with gold potatoes, diced onions, and a tangy oil and vinegar dressing. No mayo and no bacon, it's bright, easy, and perfect for picnics, cookouts, and German meals.

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings 6

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Ingredients

  

1x2x3x

• 2 pounds white (new) or Yukon gold potatoes
• 1/2 cup white onion finely diced (green onions could also be used)
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons apple cider vinegar
• 1/4 cup vegetable oil
• 1 tablespoon minced chives optional, for garnish

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Instructions

 

• Boil the potatoes whole and unpeeled in salted water for about 25 minutes, until easily pierced with a fork but not mushy. Larger potatoes may need a little more time. Drain and lay in a single layer to cool slightly.
  
• When the potatoes are cool enough to handle but still warm, gently peel off the skins with a thin knife or potato peeler. (You can also refrigerate them whole overnight and peel the next day.)
• Slice the potatoes into thin discs and place them in a medium bowl.
  
• Season with salt and pepper and stir gently to coat. Stir in the diced onions.
• Pour in the vinegar and stir, then add the oil and stir again. Always add the vinegar before the oil so the warm potatoes absorb the tangy flavor. Taste and adjust seasonings.
  
• Garnish with minced chives if desired. Serve at room temperature or lightly chilled.

Notes

• Vinegar before oil. Adding the vinegar first lets the warm potatoes soak up the flavor. Oil first blocks it.
• Best potatoes. Waxy gold or new potatoes hold their shape; avoid starchy russets.
• Dress them warm. Potatoes absorb the dressing best while still warm from boiling.
• Mellow the onions. Soak diced onion in cold water or sauté lightly if raw onion is too sharp.
• Make ahead. Boil the potatoes up to a day in advance and refrigerate whole; peel and slice when ready to assemble.
• Storage. Keeps 3 to 4 days refrigerated in an airtight container. Stir in a splash of oil if it dries out. Freezes up to 3 months.
• Adjust to taste. Play with the vinegar, salt, and pepper until the flavor is right for you. Parsley or green onion add color, though white onion is traditional.

Keyword german potato salad

Nutrition

Calories: 173kcalCarbohydrates: 20gProtein: 4gFat: 9gSaturated Fat: 7gSodium: 307mgPotassium: 644mgFiber: 4gSugar: 1gVitamin C: 18.2mgCalcium: 48mgIron: 4.9mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

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