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Kartoffelsalat literally translates as potato salad, because kartoffel means potato and salat is salad.

This recipe has its origins in Germany and is truly divine. The recipe was taught to me by a woman I once worked for 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.

Kartoffelsalat has always been a favourite and I have made it for Germans with great success. One bunch of German guests I once had at an afternoon barbecue said it reminded them of home. What a compliment!

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, my delectable, delicious Kartoffelsalat.



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


people as a side
Prep time


Potatoes cook in



You will need

  • 5 large floury potatoes

  • 1 smallish brown onion, very finely chopped

  • 2 tablespoons apple cider vinegar

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

  • ¼ cup natural yoghurt

  • 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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