Warm Swabian Kartoffelsalat with broth
Ingredients
Method
- Boil the potatoes in their skins in salted water for 20 to 25 minutes, until a knife slides in easily. Drain.
- Peel the potatoes while still hot and slice them 3 to 4 mm thick into a large bowl.
- In a saucepan, bring the broth to a simmer with the onion, vinegar, mustard, sugar, salt and pepper. Simmer for 2 minutes.
- Pour the hot broth over the potatoes and mix gently. Leave to rest for 30 minutes, stirring now and then: the potatoes soak up the liquid.
- Add the oil and mix. Fry the bacon in a dry pan until golden and add it.
- Taste, adjust salt, pepper and vinegar, sprinkle with chives and serve warm.
Notes
Potato slices still warm, a hot tangy broth, a touch of mustard, golden bacon and plenty of chives: Kartoffelsalat has nothing to do with a cold salad drowned in mayonnaise. In southern Germany it is a soft, glossy, almost creamy side dish served in every beer garden. Here is our Swabian Kartoffelsalat recipe, the most authentic one, followed by the northern mayonnaise version, the right potatoes and the classic pairings.
Kartoffelsalat, the German potato salad
German potato salad is one of the country’s favourite dishes. You find it at barbecues, street parties, canteens and family tables. But there is no single recipe: every region, almost every family, defends its own. The big divide runs between the south, where the salad is made with broth, and the north, where mayonnaise rules.
A German potato specialty
Potatoes arrived late in Germany. In the 18th century, King Frederick II of Prussia promoted their cultivation with a famous order in 1756 to fight famine. Since then they have become the country’s staple food, and Kartoffelsalat is probably the best-known German potato dish, alongside potato pancakes and dumplings.
Warm German potato salad: the Swabian version
Our recipe comes from Swabia, in Baden-Württemberg. There it has to be schlotzig: a dialect word for a supple, shiny salad where the potatoes have absorbed the broth without turning into mash. No mayonnaise, just broth, vinegar, mustard, onion and a little oil. In Bavaria, smoked bacon is often added, and so do we.
The secret of a warm German potato salad is one simple move: pour the boiling broth over potatoes that are still hot. Their flesh is open and drinks the liquid, carrying vinegar and onion right to the heart of each slice. Then let it rest for at least 30 minutes, stirring gently. The oil only goes in at the end, otherwise it would coat the potatoes and stop them absorbing the broth.
How to make Kartoffelsalat
Cook the potatoes whole, in their skins, so they don’t get waterlogged. Peel them hot, holding them with a fork, and cut even, thin slices. Simmer the broth with the chopped onion, vinegar, mustard, sugar, salt and pepper, then pour it straight over the potatoes. Mix with a soft spatula, rest, then add the oil, the bacon and the chives. The salad should shine and stay slightly moist at the bottom of the bowl.
Which potatoes for Kartoffelsalat?
Choose a waxy variety that keeps its shape once sliced. In Germany people use Linda, Sieglinde or Annabelle. In the UK or the US, go for Charlotte, Jersey Royals, fingerlings, red potatoes or Yukon Gold. Avoid floury potatoes, which are for mash and Dutch stamppot: they crumble and the salad turns pasty. If you love Nordic potato dishes, also try our Swedish Hasselback potatoes. In Spain, potatoes poached in olive oil make the tortilla de patatas.
Seasoning for Kartoffelsalat
The seasoning is simple and bold. Freshly ground black pepper is a must. Medium-hot or wholegrain mustard adds depth. Some families add a pinch of caraway seeds, a German favourite with potatoes. Fresh chives bring the green note. Nutmeg, however, has no place here: it belongs in mashed potatoes. For more pairings, see our spice guide.
Kartoffelsalat with bacon
The Bavarian version uses diced smoked bacon, sometimes fried with the onion, poured with its fat over the potatoes. For a vegetarian salad, leave out the bacon and use vegetable broth: it is still excellent.
Northern Kartoffelsalat with mayonnaise
In northern Germany, in Hamburg or Berlin, the mayonnaise version wins. It is eaten cold: cooled potato slices mixed with mayonnaise, often lightened with yogurt, hard-boiled eggs, onion and diced pickles. Some families add a tart apple. The pickles are Gewürzgurken, sweet-and-sour gherkins with dill and mustard seeds, like those from the Spreewald near Berlin; a splash of their brine balances the sauce. A dill version, fresher, goes beautifully with smoked fish or herring.
What to serve with Kartoffelsalat
In Germany, Kartoffelsalat with Frikadellen, flattened meat patties very close to Danish frikadeller, is a classic. The salad also goes with frankfurters, schnitzel and Leberkäse. On Christmas Eve, many German families simply eat sausages with potato salad: an easy meal, made ahead, that leaves time for the celebration. It is also great with Berlin currywurst.
Storing Kartoffelsalat
The broth version keeps 2 days in the fridge in a closed container and is often even better the next day. Take it out 30 minutes before serving and adjust with a little vinegar or warm broth. The mayonnaise version keeps 1 to 2 days, always chilled.
Kartoffelsalat FAQ
Can I make it the day before?
Yes. The broth version gains flavour overnight. Add the chives just before serving.
Why is my salad dry?
The potatoes have absorbed all the broth. Add a few spoonfuls of hot broth and stir gently.
Is Kartoffelsalat eaten warm or cold?
The Swabian version is served warm or at room temperature. The mayonnaise version is served cold.
