The recipe for German potato salad is so easy, simple and flavourful. My whole faimly loves all my recipes but they often ask me to make and serve it. This classic German-style potato salad is great served hot, warm, or room temperature. My friends are always asking for the potato salad recipe because of its delicious taste.
This salad is easy to prepare in advance and keeps in the refrigerator for at least two or three days.
Ingredients
- 1,5 to 2 kg waxy potatoes.
- 5 small pickled gherkins
- 1 medium sized white onion
- 1/4 apple (peeled) our ‘secret’ ingredient
The Dressing
- 1 jar mayonnaise
- salt and pepper (I use pink Himalayan salt)
- 1/3 cup gherkin brine from the jar
Recipe For German Potato Salad
Take medium sized potatoes. I recommend medium size waxy, thin-skinned potatoes are best for potato salad. Like Yukon Gold potatoes. They cook quickly, and since they are medium, we cook them whole, which means less prep time. You will also need to cut them in cubes before cooking.
Boiled potatoes in salted water. Instead of peeling and chopping raw potatoes until tender. Boiling them in salt adds flavor. Rest them for a few minutes once cooled, the skins will remove easily. This method takes about 20 minutes for medium potatoes.
Cut the potatoes in small cubes and put them in a large bowl season with salt and pepper chopped the pickled gherkins and white onion. At the end put the remaining ingredients into the bowl and mix them with a large spoon well combined.
Honestly, I love potato salad and I enjoy it more every time I make it. And my favorite is German potato salad.
You would like my recent recipes too.
- Best Brussels Sprout recipe
- Fried Cabbage Patties
- Butternut Pumpkin Soup
- Vegetarian Lasagna with Ricotta Cheese
- Homemade German Apple Cake
FAQ’S
What makes this German Potato Salad “authentic”?
This recipe follows the traditional Swabian-style (southern German) version: warm potatoes dressed in a hot vinegar-bacon broth, no mayonnaise, served warm or at room temperature. It uses waxy potatoes, beef broth, and mustard, hallmarks of classic Kartoffelsalat.
Can I make it ahead of time?
Yes, up to 24 hours. Store in an airtight container in the fridge. Reheat gently in a pan with 1–2 tbsp extra broth to loosen the dressing. Flavor improves overnight.
Can I skip the bacon?
Yes, but render 1 tbsp bacon fat separately or use smoked paprika + neutral oil to mimic the smoky depth. Traditional versions always include speck or bacon.
Why slice potatoes before boiling?
Pre-slicing ensures even cooking and maximum dressing absorption. Boil with skin on in salted water, then peel while hot (use a towel to hold).
How long does it last in the fridge?
Up to 3–4 days in an airtight container. Stir before serving; add a splash of broth if dry.