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Schwäbischer Kartoffelsalat is an authentic German Potato Salad from the Swabia region of Germany. It’s made with creamy gold potatoes, diced onions and a tangy oil and vinegar dressing.
Try some of our other German recipes, like German Fried Potatoes (Bratkartoffeln) or Creamy German Cucumber Salad (Gurkensalat).
This simple German Potato Salad is a vinegar and oil based potato salad that’s delicious with fish, brats, Chicken Schnitzel, pork tenderloin, or just about anything you could think of! It’s tangy and refreshing and perfect for picnics and BBQs.
Pin this recipe for later!Schwäbischer Kartoffelsalat – a simple German Potato Salad
There are lots of different versions of German Potato Salad. Some are made hot with a bacon dressing, some are steeped in chicken or beef broth for flavor.
The difference between German potato salad recipes and American potato salad is that they are vinegar-based and don’t use mayonnaise like traditional American recipes.
In the Swabia region of Southern Germany, where my family is from, we make it with oil, vinegar, potatoes, and onions. Our version skips broth for seasoning, keeping it simple with just salt and pepper. It’s tangy with a hint of spice from the onions, making it a favorite over mayo-based potato salads.
If it’s a creamy potato salad you crave, try my Southern Potato Salad recipe.
Ingredients
- White Potatoes – New potatoes or Yukon Gold potatoes work the best.
- Onion – White onion, peeled and diced. Red onions or green onions can also be used.
- Apple Cider Vinegar – White vinegar or champagne vinegar can be used as a substitution but will alter the intended flavor. We use Heinz Apple Cider Vinegar and find that it works the best; I have tried the raw and unfiltered kind and it just had a little different taste.
- Vegetable Oil – A neutral oil like canola oil will also work.
- Salt and Pepper
- Optional Garnish – Parsley or chives
How To Make Schwäbischer Kartoffelsalat
See the recipe card below for full, detailed instructions
Boil Potatoes. Boil a pot of salted water and cook the whole, unpeeled potatoes until they can be easily pierced but aren’t too soft or mushy. Set them aside until they are cool enough to handle.
Peel and Slice Potatoes. Once cooked and cool enough to handle, gently peel the potatoes with a thin paring knife and then thinly slice them. Sometimes they break apart a bit as you slice them and that’s totally fine. They don’t need to be perfectly round discs but often have a more rustic look.
Add Dressing and Seasonings. Stir in diced onions, salt, and pepper, then vinegar, then oil – in that order! If you do the oil first it will interfere with the potatoes soaking up the vinegar flavor.
Serve – Transfer to a large server bowl and garnish with fresh minced chives if desired.
Serving Suggestions
Celebrate Oktoberfest with an authentic German meal! Here are some of our favorite German dinners to serve with Bavarian potato salad.
Of course, you can serve it with any dinner recipe that you love, like Chicken Fried Chicken, Baked Chicken Drumsticks, or Crispy Baked Chicken Thighs.
Storage
Leftovers should be stored in a sealed, airtight container in the refrigerator. The salad will remain fresh and can be enjoyed for up to 3-4 days.
The potatoes will continue to soak up the oil and vinegar as they sit, so if it seems a little dry just add a splash of oil to moisten before eating.
Freezing – As it’s made with an oil and vinegar dressing instead of mayo-based, this German Potato Salad will actually hold up in the freezer. Place leftovers in a freezer-safe container and freeze for up to 3 months. Keep in mind that the texture of the potatoes may change as they thaw.
More Side Dish Recipes
- Classic Macaroni Salad
- Authentic Mexican Rice
- Twice Baked Potato Casserole
- Red Potato Salad
- Oven Roasted Garlic & Parmesan Potatoes
Easy German Potato Salad
Ingredients
- 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
Instructions
- Boil potatoes whole and unpeeled for about 25 minutes, or until soft (they can easily be pierced with a fork or knife). Depending on the size of the potatoes, this could take a little more or less time. Drain and lay in a single layer on a flat surface to cool slightly.
- When potatoes are cool enough to handle, gently peel the skin off with a thin knife (works best) or a potato peeler. You can also leave the potatoes in the fridge overnight and peel them the next day.
- Slice potatoes into very thin discs and place directly into a medium-sized bowl.
- Season with salt and pepper, stirring gently to coat the potatoes. Stir in onions and pour in vinegar and stir. Repeat with the oil. Taste and adjust seasonings as desired. Garnish with minced chives if desired.
Notes
Nutrition
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.
Tks for sharing. A few months ago, I visited Stuttgart and surrounding towns. Certainly no shortages of potato salad varieties…the oil/vinegar was my favorite.
Your recipe is spot on. I only used 1/4 of fine chopped white onions. Delicious…👍
Since not everyone can tolerate raw onions, i soaked a few slices in ice water prior. Not sure if it it made a difference, but can’t imagine the dish without white onions.
Any suggestions on your end appreciated.
Thank you, Sabine!
Can’t get enough of this salad. Delicious and easy to prepare, especially when it’s 104 F outside.
Made it again, using only 1/4 white onions, finely chopped and sauteed in a bit of oil. Tasted great, and easier on the stomach.
My kids hate raw onions on anything so I fooled them. I sauteed the onions in a bit of oil then mixed them in with the other ingredients. I blended the dressing and poured it over the hot potatoes and the kids LOVED it. They had no idea they were still getting the same recipe only in an altered form. Thank you!
You are so welcome Nona! Awesome feedback, thanks for stopping by.
Yes! This is how my Mom and family always made their potato salad. Simple and so delicious. She was from Nurtingen. Thank you for posting this!
You are so welcome Mary Lou! Thanks for stopping by.
Thank you for posting this recipe! This finally sounds like the perfect-for-camp-cooking, easy salad some newly-met German friends taught us in Camp 4 in Yosemite in the 90s. We adored it, never tasted anything like it before. Made it ourselves for a few years, but then I kinda forgot about it, and forgot the ratios. Never could find it anywhere online! All the German potato salad recipes had bacon, and we’re so much richer than this simple, tangy, onion-y recipe that we remembered. Thank you so much!
You are so welcome Lara! Thanks for stopping by to share.
We love your recipe for Easy German Potato Salad, can it be made a day before it’s to served?
Yes you could do it in advance, but the potatoes will soak up the liquid as it sits. You may need to add a little more dressing to moisten it back up.
Been working on uncovering the secrets to making German potato salad the way I like it (and remember as a child) and this was a great help. Adding the vinegar first while the potatoes are warm is key. Also, it’s critical to boil the potatoes whole and then peel after cooking – why? Because by doing it this way, you retain all of the starch that would otherwise be lost in the boiling water. This starch gives the salad a creamy texture without the mayonnaise.
I usually end up adding more salt and vinegar after letting it sit overnight rather than trying to adjust the seasoning right away.
Thank you!
Thanks for the feedback Charles!
My Mom was from Stuttgart and this was exactly how she made her potato salad, WITH thinly sliced baby dill pickles for a nice briny bite. I still make mine this way and everyone raves about how light and tasty it is! Wirklich lecker!!!
That’s awesome Cordy! Thanks for stopping by to share.
This was perfect! So easy and delicious, thank you for sharing!
You are so welcome Kelly! Thanks for stopping by.
I make similar salad use red skins leave skin on slliced thi n 2C finely sliced celery .
I use salt between layers of potatoes onions and celery. My great Aunt Marge Gootemotes reciepe.
Nice! Thanks for stopping by Kristine.
My Mom was from Sandhausen, Germany. This was the only way she made her potato salad , although, she added her own flair to it… sliced hard boiled eggs, chopped tomatoes. Her additions added a bit of colour and another level of flavour.
Love that!
My grandma from Germany made this for us all the time and we love cold German potato salad! She didn’t follow a recipe for how much oil and vinegar she used but just eyeballed it so this recipe is very helpful for me, thank you!
You are so welcome Michele! Thanks for sharing.
My Australian mother (German background) made this potato salad and everybody loved it. I couldn’t replicate it until I found the recipe here and it’s just right. Adding the vinegar first is a handy tip that makes a big difference. Many thanks
You are so welcome Ann! Love the feedback, thanks for stopping by.
I have been looking for a recipe like this. My Mom made this for my graduation and communion dinners. She had not made this for a long time so I intend to make this for my husband and I know we will really enjoy it and think of my Mom. Thank you so much.
You are so welcome Lois! Thank for taking the time to share.
My mother in law was from Schwaebisch Hall, Germany and made this type of potato salad. She showed me how to make it, but I did not have measurements and after She passed, I felt like I just couldn’t get the right balance of flavors. Thank you so much for your recipe WITH measurements. I can now make it almost as good as She did.
Thanks for stopping by Anne. We hope you enjoy the recipe!
What oil? Olive, safflower, other?
Vegetable oil is listed in the ingredients.
Loved this! It was simple and easy to make and I’ll be making it quite often in the future:)
Awesome feedback Vanessa! Thanks for stopping by.
My mother is from the swabisch area of Germany and she would add some cucumbers ( outer skin peeled) into our potato salad to mix it up every now and then.
I never liked the creamy mayonnaise type of potato salad so was interested in this type of recipe. It was excellent. I love the tanginess so would maybe add another splash of apple cider vinegar next time.
This is the way my mom (now 98) made her German potato salad. Simple but delicious. We add some bacon crumbles sometimes…..served cold.
Nice! Thanks for the awesome comment Judy.
By far the best oil and vinegar based potato salad recipe. My parents are Croatian and this is the way we always had it with summer BBQs etc. Perfect with fish as well.
Thanks Kristin for sharing your recipe. This looks very similar to the way my German Grandma made hers’. But, after peeling and ‘chunking’ (not slicing or cubing) the still warm potatoes, she’d add diced onion, vinegar, salt, and sour cream (not oil). Lightly mix, then add chopped chives and/or green onion. Tastes best after chilling for a few hours.
I want to make some….but I need to get some Yukon gold potatoes first!…
-Lisa
I could totally see this being delicious with sour cream! Love that it brought back memories for you.
This is the way my mom always made her potato salad. Everyone loved it! They looked forward to coming to our place..they knew they would get potato salad.
I don’t think you were mistaken, I do think your grandma put green onion in hers….mom always did in the summer when she had them in the garden.
I have been looking for a recipe like this Germany. We lived in Bamberg for 6 years and I remember the wonderful Potato Salad served at many Guest Houses. Recipes in the USA call for bacon and I don’t remember that ingredient. Thank you for sharing this family recipe. Tonight we will enjoy an at home Oktoberfest in November!
You are so welcome Mary Jo! Thanks for stopping by.
k.
This recipe is so close how my mom made it. Slight differences, I use red potatoes, I create onion juice rather than mincing the onion, the oil I use is corn oil (prefer Mazola corn oil) and a pinch of sugar and of course salt and pepper. I only serve this at room temperature. .
Hi Bernie, yes it does sound very similar! Your tweaks sounds delicious though!
I’m going to make this. It took me awhile to find the recipe I’m familiar with. I don’t remember garlic nor mustard and bacon so I’m really glad I found your recipe. Thanks for posting this recipe.
You are so welcome Sarah! Thanks for stopping by.
K.
Thank you for the recipe. Easy to make and my family loved it!
You are so welcome Mickey! Thanks for stopping by.
K.
Thank you for sharing this, I have made this many times and it is always a hit!
You are so welcome Jason! Thanks for stopping by.
I made this and it was really, really good. If I wanted to try making it with the broth do you know when abs how much to add in?
Hi Christina, I’ve never made it that way personally, but it’s my understanding that you would boil the potatoes in broth instead of water.
Thank you, I’ll give it a try!
Thank you so much! My grandmother made this potato salad she learned from her German grandmother and I just made it for a family reunion tomorrow. When I left my home state of Connecticut and moved to Texas, German potato was warm and had bacon in it. I was disappointed and confused as were my children who were used to cold German potato salad!
I know what you mean! When I first saw warm potato salad I was very confused as well! I hope everyone enjoys it.
Looks so lovely
This is exactly what I remember having growing up
Thank you !
You are so welcome A Anderson! Thanks for stopping by.
K.
Could the green specs in the salad have been diced pickles? That’s what my mom used and also some pickle juice instead of some of the vinegar.
My mom swears they weren’t onions but I know they weren’t pickles. Great thought though! I think I might just remember it being served next to a green salad, but I prefer the green onions anyway!
My Mother in Law taught me to make this & I love it. She always put minced green peppers ( not a lot ) in to give it color. We only use white onion. She was Croatian & loved to cook & bake. Now I’m teaching the granddaughters how to make it. We miss her.
Thank you for sharing your story, Josie.
Can this be made the day before serving?
Yes – it’s even better the next day!
Hello!! My oma and my mom make this potatoe salad. You are right– green onions are used. Love your recipies!!!!
Hi Marion, thank you so much for stopping by and for sharing your feedback.
Easy and delicious!
Thank you Esther!
I made this for company and it was really good. It was fairly easy to make. I used new potatoes and left the skins on. Very tasty. The ingredients stated were the right amount.
That’s awesome Lisa! Thanks for the positive feedback.
Hi Kristin…it was fun to stumble upon your blog and this recipe! This Swabisch style potato salad has also been a favorite in our family. We learned how to make it from my Grandma who came to America from Germany when my Father was able to send for her and his younger sisters in the 1950’s. None of us can make it quite like she used to, but it is still one of our best “throw-back” recipes. The chives are a fundamental part for our family, and I also like to sprinkle on some ground mustard powder for an extra kick. I love that you mentioned the addition of broth because I’m convinced that was the step which took Grandma’s salad to the next level! Thanks for sharing your traditions…we have a unique connection with this recipe!! Be well
Hi Sue, Thank you for your sweet comment! Yes it’s tru no one can make potato salad quite like my Oma could!My grandparents also came to America in 1955 when my mom was 3 years old. Thanks for sharing a bit of your story!
My grandmother used to make this, it was the only thing we asked for when we went to her house. She always added yellow food coloring to make it a bright yellow… Keeping traditions alive. Thanks for sharing!
You are so welcome Nina, thank you so much for taking the time to leave some positive feedback.
I’m looking at the nutrition values for this German Potato salad and wondering what the serving size is that the nutrition numbers represent.
We had a sweet German lady at church that introduced us to this recipe over 50 years ago only she added in torn iceberg lettuce right before serving and a little sugar to the vinegar. This was by far my favorite salad if all time when growing up. My brother just asked me to make it this week for our 4th celebration. I had completely forgotten how to make it, it’s unfortunately been so long. Thanks for the reminder!!
I’m so glad you found us, Betsy! This was my German grandma’s recipe so I’m happy to be able to pass it along!
This is very close to my grandmother’s recipe. One difference is she grated the onion… and another is she added a pinch or two of sugar to the dressing… i make it for parties or family dinners… everyone loves it!!!
Hi Emily, thanks for sharing your experience!
I tasted this recipe earlier this year because a German exchange student living in my home was looking for a recipe for potato salad that was like what he would have at home and he made this one! We loved it. My question is: why do you peel the potatoes after cooking them? My instinct would be to peel them before they’re cooked, when it would be less messy and easy to use a vegetable peeler. Thanks for the info!!
I’m so glad you all loved it!! The reason we peel the potatoes after is because they will hold their shape better. When potatoes are peeled first, the potatoes tend to get mushy and fall apart.
Thanks! That makes sense. I made the potato salad again this week and took your suggestion of boiling the potatoes in advance and then keeping them in the refrigerator, unpeeled, overnight. When they were cold, I was still able to use a vegetable peeler on them. Great tip!
The Easy German potato salad lists onions in the ingredients but doesn’t mention them in the instructions.
You add those just before the vinegar. The recipe has been updated – thanks!
hi my name is ms, lynette a miller and i was just wonding if you could give me the ingredients for if you where going to make it for one person i would like to make it for me but i don,t know what i need for the ingredients for one person could you please help me ok thankm,s for your time ms, lynette a, miller.