Types of Potato Salads in Germany

Germany Map

Potato salad is widely believed to have originated in Germany, spreading largely throughout Europe and later to European colonies. American potato salad most likely originated from recipes brought to the U.S. by way of German and European immigrants during the nineteenth century. In Germany, potato salad is called Kartoffelsalat (pronounced CAR-tauf-el-SAL-at).

There are many types of German potato salad. In the US we mostly hear about the hot, vinegar-spiked kind that is made with bacon but there are so many other styles to explore. Germany really likes potato salad. Some are made with beef broth and oil, some are hot, some are served cold, some have mayonnaise and others don’t.

You will find a pretty serious division in Germany when it comes to potato salad.

These are just three of the many types of German-style potato salad.

The potatoes used for kartoffelsalat are quite important. The potatoes available in Germany are different than those found here in the US. Yukon golds (or, at the very least, yellow potatoes) is the variety that most closely replicates German potatoes and is recommended for Kartoffelsalat. German potato salad always starts with potatoes that are boiled whole in their skins and then peeled while still hot.

Berliner Kartoffelsalat (Creamy German Potato Salad - similar to American potato salad)

This style is Berlin style and it uses mayonnaise and is served cold, after a stint in the fridge to meld the flavors. It’s similar to American style potato salad–creamy, has pickles, served cold–but with a sweet-tart twist thanks to the addition of apples and a touch of sugar and vinegar. The trick is to add the potatoes to the bowl when they are still slightly warm so they really absorb the dressing. It’s a great German salad for many dishes such as Wiener Schnitzel or Bratwurst.

Unlike the warm German potato salads, you won’t find bacon or broth in the recipe… instead, the flavor and creaminess come from Mayonnaise, often mixed with cream or sour cream to smooth it out. Onions and mustard are added and you will often find hard boiled egg pieces mixed in with the potato… and different cooks have other variations and additions to make it their own. Pickles are one addition (the German sweet/sour variety is traditional, but you can also use dill), as well celery and radishes. You will also recipes that add apple.

Mom’s Potato Salad (American)

Bavarian Kartoffelsalat

Bavarian Kartoffelsalat is a vinegar-based potato salad laden with chunks of bacon or ham, and always served warm. This Bavarian Potato Salad is similar to what we in the States typically think of as “German Potato Salad”.

Hot German Potato Salad (Susan’s version)
Bavarian Potato Salad (bacon, apple, gerkins, beef stock, vinegar, mustard)

Swabian Potato Salad

Schwabischer Kartoffelsalat (Swabian Potato Salad)

In Swabia, to the west of Bavaria, you will find the kartoffelsalat known as Schwäbischer Kartoffelsalat, or Swabian potato salad. This version is like Bavarian potato salad, but without the bacon. The flavors are similar, but the ingredients list is just a bit more simplified. The salad features sliced potatoes, minced onions, hot broth, oil, vinegar, and fresh parsley. And, while Bavarian Potato Salad is always served warm, Schwabischer Kartoffelsalat is more commonly served at room temperature. Both versions are great paired with sausages and schnitzel. And, while kartoffelsalat may seem like an every day kind of food, it is actually a traditional dish for special celebrations as well and is commonly found on the table for the German Christmas Eve feast.

Recipe for Swabian Potato Salad

Badischer Kartoffelsalat comes from Baden, in the South Western corner of Germany between the French and Swiss border (part of the state Baden-Württemberg). The ingredients are similar to the Schwäbisher Potato Salad, with just a few differences…. it’s the way the Potatoes are added to the dressing that makes all the difference. The beef broth vinaigrette is not heated, and the potatoes are not sliced. Add the hot potatoes to the beef broth mixture one at a time… crushing them [into chunks] in your hand before dropping them into the vinaigrette. Then mix the whole thing together.

Variations: