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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.