Kartoffelsalat image

Best German Potato Salad: Kartoffelsalat

You want the best German potato salad: Kartoffelsalat? You’re in the right place. It literally translates as potato salad, because kartoffel means potato and salat is salad.

I learned this recipe from a woman I once worked with who had lived in Germany for many years. She ran a small cafe in Hobart and I waitressed for her, as well as made some of my own recipes. It was back in the early ’90s and the salad was a standout. It introduced me to new flavours I had never experienced in potato salad before.

Kartoffelsalat is a firm favourite

Since that time, Kartoffelsalat has been a favourite recipe to cook during the summer months. I’ve made it for German friends with great success. One bunch of German guests at my place for an afternoon barbecue said it reminded them of home. What a compliment!

It’s a great winter salad too, because it is wonderful served warm. The flavours of the dill, onion, stock and vinegar work perfectly as a warm side dish to almost anything. I like serving it with pork or barbecued lamb, because the sharpness of the dressing cuts through the richness of lamb and complements pork.

For the full experience, make sure you use floury potatoes – ones that fall apart and go fluffy rather than hold their shape. You can use sturdy, waxy potatoes too, but the softer this is the more authentic the experience.

So here you go. Here’s the recipe for delectable, delicious Kartoffelsalat.




Recipe by Marti Cuatt
Course: SaladsCuisine: GermanDifficulty: Moderate
0 from 0 votes
Makes enough for


people as a side
Prep time


Potatoes cook in


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You will need

  • 5 large 5 floury potatoes

  • 1 1 smallish brown onion, very finely chopped

  • 2 tablespoons 2 apple cider vinegar

  • 1/2 1/2 vegetable stock cube* dissolved in 2-3 tablespoons of hot water

  • ¼ cup natural yoghurt

  • 3-4 3-4 tablespoons good quality store bought mayonnaise^

  • black pepper to taste

  • ¼ tsp dried dill or 2 tsp fresh dill

Here’s what to do

  • Scrub the potatoes, but don’t peel them then place in a pan of cold water. Bring to the boil and cook until tender. Drain and set aside until cool enough to handle.
  • Crumble the stock cube into a cup and add about a tablespoon of hot water from the kettle. Stir until dissolved, then set aside to cool
  • Once potatoes have cooled, slide the skins off (which should be quite easy), then slice finely using a mandolin or slicing blade of a box grater, or simply slice with a knife. Place potato slices into a bowl.
  • Add the chopped onion, apple cider vinegar and dissolved stock cube with water and gently mix through.
  • Next add the natural yoghurt and mayonnaise, plus a grinding of black pepper and the dill
  • Taste and adjust seasoning and herbs to suit your personal taste.
  • This is lovely served warm or cold with just about anything.

Tips and tricks

  • Do buy the freshest potatoes you can as it’s best if they’re boiled in their skins before peeling. You don’t want them soft or with any green on them. If that’s the case, peel them first, but boil them whole.
  • You can adjust the seasoning ingredients to suit your own palette, but these amounts work beautifully.
  • *I use Massel brand stock cubes
  • ^I use Thomy German mayonnaise

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