Authentic German Potato Salad

This authentic German potato salad comes from the Swabia region of southern Germany where it remains one of the most popular and most delicious of all potato salads!

Prep time: PT20M

Total time: PT50M

Rating

4.98 stars (199 reviews)

Keywords

German Potato Salad

Ingredients

3 pounds small firm, yellow-fleshed waxy potatoes ((e.g. Yukon Gold) of similar size, skins scrubbed and peels left on)
1 medium yellow onion (, chopped)
1 1/2 cups water mixed with 4 teaspoons beef bouillon granules ((Vegans: use vegetable bouillon))
1/2 cup white vinegar
a few splashes of Essig Ezzenz (, (highly recommended for the best, authentic flavor))
3/4 tablespoon salt
1/2 teaspoon freshly ground white pepper
1 teaspoon sugar
2 teaspoons mild German mustard ((If you can't get it, use regular yellow mustard))
1/3 cup neutral-tasting oil
Fresh chopped chives for garnish

Cuisine

German

Steps

Boil the potatoes in their skins in lightly salted water until tender. Allow the potatoes to cool until you can handle them. Peel the potatoes and slice them into 1/4 inch slices. Put the sliced potatoes in a large mixing bowl and set aside.
Add onions, beef broth, vinegar, salt, pepper, sugar, and mustard in a medium saucepan and bring to a boil. As soon as it boils, remove from heat and pour the mixture over the potatoes. Cover the bowl of potatoes and let sit for at least one hour.
After at least one hour, gently stir in the oil and season with salt and pepper to taste. If too much liquid remains, use a slotted spoon to serve. Serve garnished with fresh chopped chives. Serve at room temperature. Note: This potato salad is best the next day (remove from fridge at least 30 minutes before serving).

Nutitrion

Serving Size: 1 serving
Calories: 284 kcal
Carbohydrates: 39 g
Protein: 5 g
Fat: 13 g
Saturated Fat: 1 g
Sodium: 876 mg
Sugar: 4 g

Reviews

Nora on 2026-06-21 (5 stars):
My German husband went to university in Swabian, so I’ve tried to learn to cook some of his comfort foods, mostly using Kimberly’s recipes. Recently he requested this dish, and I’m about to make it for the third time. After the first time, I try to make it after I cook some beef, so I can use the juice and fat for a more authentic flavor. Thanks, Kimberly!
Sheila on 2026-05-13 (5 stars):
I knew this recipe was a keeper when my Austrian MIL asked for seconds, saying “it tastes just like home” 🙂. My only change was to use a little more vinegar to suit my taste. The potatoes I get apparently don’t absorb as well as the ones used in the recipe, so I’ll try using a bit less broth next time.
Jen G on 2026-03-08 (5 stars):
We went to Austria and Germany and I fell in love with the potato salad I had there. All the other recipes had everything but the kitchen sink. I was looking for a basic German potato salad like I had while I was there. This one did not disappoint, I followed the recipe to a T. In the end it had a little bit extra liquid but nothing a slotted spoon wouldn't work for. It taste like the ones I had while I was there. Will keep recipe and will make again!
RaNae M on 2025-12-18 (5 stars):
Great recipe! I didn't have enough white potatoes, so I used half white and half sweet potatoes. It was really delicious this way -- will definitely do it again on purpose. Also, I tossed in a couple of tablespoons of capers at the end (I didn't have scallions). The pops of saltiness against the sweet and tart added complexity to the flavor. Maybe not entirely authentic, but it made a delicious accompaniment to braised cabbage and bratwurst. My dad practically licked the bowl after his second serving. Thank you for sharing!
Lewis ( Paeckert) Bell on 2025-11-17 (5 stars):
My grandparents were from the Eastern border with Poland and I grew up eating a lot of German based recipes over my lifetime. German Potato Salad all varieties are my go to favorites.
Thomas Brucklacher on 2025-10-25 (5 stars):
This is very delicious and the flavour is completely authentic. The golden advice in the recipe is to not overcook your potatoes and to make it the day before (if you can). I like adding very finely sliced cucumber. Sometime this comes out a bit more 'saucy' or wet than intended, but you can always take some of the excess dressing out. Very nice! My question to Kimberley is: If you leave it in the fridge overnight, do you then just add the sunflower oil just before you serve it? Thank you Thomas