Summary: Two regional German potato salads in one recipe – the southern warm broth-and-vinegar version and the northern creamy mayonnaise version. Serves 6, ready in 45 minutes.
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Category: American Side Dishes, American German Cuisine
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Quick overview
- Dish: Kartoffelsalat – German Potato Salad (two regional versions)
- Category: American Side Dishes, American German Cuisine
- Cuisine: German (South and North)
- Main ingredient: Waxy potatoes, 2.6 lb
- Guide: 12 Most Famous German Dishes
- Total time: 45 minutes (15 min prep + 30 min cooking)
- Difficulty: Easy
- Servings: 6 (portion weight: 8.8 oz)
- Key technique: Boiling and dressing
- Preparation types: Boiling, mixing
- Dietary info & allergens: Southern version: celery, mustard, sulfites. Northern version: eggs, mustard, milk, celery
- Suitable for: Barbecue, picnic, side dish for Bratwurst or Schnitzel
- Nutrition (per portion): Southern: 220 kcal, Northern: 380 kcal
- Storage: 3 days in the fridge (do not freeze)
- Pairing: Light lager, wheat beer, apple cider
- In short: Two German potato salads – a warm southern version with broth and vinegar, and a creamy northern version with mayonnaise.
- Last updated: September 26, 2026
WAGUU says: “There is no single German potato salad. There are two – and Germans will argue about which one is correct for the rest of time.”
Key facts
| Prep time: | 15 min |
| Cook time: | 30 min |
| Temperature: | Boiling water, then warm dressing |
| Servings: | 6 |
At a glance
Two versions of Germany’s most popular side dish. The southern (Swabian/Bavarian) version uses warm waxy potatoes dressed with hot beef stock, vinegar, oil, mustard and onion – the potatoes soak up the dressing and become soft but not mushy. The northern version uses cooled potatoes with mayonnaise, yogurt, mustard, onion, hard-boiled egg and pickle. Both are served as a side dish, but they taste completely different.
Ingredients
Base servings: 6 • Portion weight: 8.8 oz
| Ingredient | Amount | Quality |
|---|---|---|
| Waxy potatoes | 2.6 lb | Yukon Gold or Red Bliss |
| Beef stock | ¾ cup + 1 tbsp | for southern version |
| White wine vinegar | ¼ cup | |
| Sunflower oil | ¼ cup | |
| Dijon mustard | 1 ½ tbsp | |
| Yellow onion | 1 pc | finely chopped |
| Kosher salt | 1 ½ tsp | |
| Black pepper | ½ tsp | freshly ground |
| Fresh chives | ⅓ cup | chopped (for southern version) |
| Mayonnaise | ¾ cup + 1 tbsp | for northern version |
| Plain yogurt | ½ cup | for northern version |
| Hard-boiled eggs | 3 pcs | for northern version |
| Dill pickles | 2 pcs | for northern version |
Why you will love this recipe
- Two dishes in one: Choose the southern warm version or the northern creamy version – or make both.
- Better the next day: Both versions improve after a few hours in the fridge.
- Universal side: Serve with Bratwurst, Schnitzel, roast meat or on its own with a bread roll.
Why it works: Warm waxy potatoes absorb the dressing more effectively than cold ones – this is why the southern version is dressed while the potatoes are still hot. The northern version uses cooled potatoes and a mayonnaise base, which coats rather than soaks in. Both rely on waxy potatoes, which hold their shape when boiled instead of turning to mush.
Recipe overview
Prep: 15 min | Cook: 30 min | Difficulty: Easy | Servings: 6 | Type: Side dish | Origin: German
Detailed method
Overall progress: 0 % done
Phase 1: Boiling the potatoes – 25 min
Equipment: Large saucepan
1. Wash the potatoes and place them in a large saucepan. Cover with cold water, add a teaspoon of salt and bring to a boil. Cook for 20–25 minutes, until a knife slides in easily but the potatoes are still firm. Drain and leave to cool for 5 minutes – for the southern version, peel and slice while still warm; for the northern version, cool completely, then peel and slice.
VKB: A knife slides into the potato easily, but the potato does not fall apart when lifted.
Before you continue:
Use waxy potatoes, not russet or baking potatoes. Floury potatoes break apart and turn into mash when sliced.
Phase 2 (Southern version): Warm dressing – 10 min
Equipment: Small saucepan, large bowl
2a. Heat the beef stock in a small saucepan until just simmering. Remove from the heat and whisk in the vinegar, oil, mustard, salt and pepper. Place the warm sliced potatoes in a large bowl, pour the hot dressing over and mix gently. Add the chopped onion and fold through. Cover and leave to absorb for 10 minutes. Stir in the chopped chives just before serving.
VKB: The potatoes have absorbed most of the dressing and are glossy. The salad is warm, not hot.
Phase 3 (Northern version): Creamy dressing – 10 min
Equipment: Large bowl, fork
2b. In a large bowl, combine the mayonnaise, yogurt, mustard, salt and pepper. Chop the hard-boiled eggs and dill pickles into small pieces and fold into the dressing. Add the cooled sliced potatoes and the chopped onion, and mix gently until everything is coated. Taste and adjust the seasoning.
VKB: The potatoes are fully coated but not swimming in dressing. The salad is creamy but not runny.
Phase 4: Resting and serving – 10 min
Equipment: Serving bowl
3. Let the salad rest for at least 10 minutes before serving. The southern version is best served warm; the northern version is best served cold. Serve with Bratwurst, Schnitzel, roast meat or on its own with a bread roll.
VKB: The flavors have melded and the salad is evenly seasoned throughout.
Required equipment
| Item | Ideal size | Alternative | Risk |
|---|---|---|---|
| Large saucepan | 4 qt | Any large pot | Small pot = uneven cooking |
| Small saucepan | 1 qt | Microwave-safe jug | Thin pan scorches the stock |
| Large bowl | 3 qt | Salad bowl | Small bowl makes mixing awkward |
Shopping list
Nutritional profile
Values per 1 portion (southern version, without side dish). Calculated from average nutritional values of the ingredients.
| Nutrient | Per 100 g | Per portion | Per 6 portions |
|---|---|---|---|
| Energy | 88 kcal | 220 kcal | 1320 kcal |
| Fat | 6.8 g | 17 g | 102 g |
| of which saturates | 0.8 g | 2 g | 12 g |
| Carbohydrates | 12.8 g | 32 g | 192 g |
| of which sugars | 1.2 g | 3 g | 18 g |
| Protein | 2 g | 5 g | 30 g |
| Salt | 0.4 g | 1 g | 6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Cook the potatoes in their skins and peel them while still warm – they absorb the dressing better.
- Tip 2: For the northern version, add a teaspoon of capers or a little horseradish for a sharper flavor.
- Tip 3: The southern version is best served warm; the northern version is best served cold after a few hours in the fridge.
- Tip 4: Add a splash of the potato cooking water to the southern dressing – the starch helps the dressing cling.
Scientific background
Waxy potatoes have a lower starch content than russet potatoes, which is why they hold their shape when boiled. The southern dressing uses hot beef stock and vinegar – the warmth opens the potato’s cell walls, allowing the dressing to soak in. The northern version uses mayonnaise, which is an emulsion of oil and egg yolk. The lecithin in the egg yolk stabilizes the emulsion, so the dressing coats the potatoes instead of separating.
Fine dining – professional techniques
- Plate composition: A neat mound of potato salad in the center of the plate, with a sausage or schnitzel resting alongside.
- Texture contrasts: The soft potatoes against the crisp sausage or schnitzel.
- Temperature contrast: Southern version warm; northern version cold.
- Aromatic additions: Fresh chives or parsley on top just before serving.
Sensory radar
- Appearance: Southern: pale yellow potatoes with visible onion and chives. Northern: creamy white with egg and pickle pieces.
- Aroma: Southern: vinegar, stock and onion. Northern: mayonnaise, mustard and pickle.
- Taste: Southern: sour, salty, savory. Northern: creamy, tangy, rich.
- Texture: Southern: soft but firm. Northern: creamy and smooth.
Pairing
- Beer: A light lager or a Bavarian wheat beer.
- Wine: A dry Riesling or a light red.
- Non-alcoholic: Cold apple cider or sparkling water.
Preparation variations
- With bacon: Add 3.5 oz of fried bacon to either version for a richer flavor.
- With apple: Add a grated apple to the northern version for a touch of sweetness.
Allergens and dietary information
Southern: Contains celery, mustard, sulfites • Northern: Contains eggs, mustard, milk, celery • Not suitable for: egg-free diets (northern), low-fat diets (northern)
Suitable for
Barbecue, picnic, side dish for Bratwurst or Schnitzel, buffet
Substitution catalogue
- Waxy potatoes: New potatoes (smaller, cook faster)
- Beef stock: Vegetable stock or chicken stock
- Mayonnaise: Greek yogurt or sour cream (different flavor)
FAQ
Which version is “the real” German potato salad?
Both. Southern Germany serves the warm broth-and-vinegar version; northern Germany serves the creamy mayonnaise version. Germans argue about this endlessly.
Can I make it ahead of time?
Yes. Both versions improve after a few hours. The southern version is best served warm or at room temperature; the northern version is best served cold.
Can I freeze potato salad?
No. Potatoes become grainy and watery after freezing. Make it fresh or keep it in the fridge for up to 3 days.
What potatoes should I use?
Waxy potatoes such as Yukon Gold or Red Bliss. They hold their shape when boiled and slice cleanly.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: One batch serves 6 as a side dish. • 10+ people: Double the recipe and use two bowls – one for each version. Let your guests choose.
Sides and serving
- Bratwurst – classic pairing (not part of the recipe)
- Schnitzel – traditional (not part of the recipe)
- Bread roll – for a light meal (not part of the recipe)
Serving: Serve the southern version warm, the northern version cold. Both go well with any grilled or roasted meat.
Storage and reheating
Fridge: 3 days • Freezer: Do not freeze • Reheating: Southern version can be gently warmed in a pan; northern version should be served cold.
Author: WAGUU Petr & Team • Published: 28 Sep 2026
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Guide: 12 Most Famous German Dishes
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Common mistakes
- Using russet potatoes: They break apart and turn mushy. Use waxy potatoes.
- Slicing the potatoes too early: Sliced potatoes discolor. Slice them just before dressing.
- Not enough dressing: The southern version needs plenty of dressing – the potatoes soak it up.
- Serving the northern version warm: The mayonnaise will split and become oily. Serve it cold.