Authentic German Potato Salad

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 So I grew up with my grandfather making his german potato salad - traditionly with vinegar base no mayonnaise or egg. The potatoes are a little bit mushy but so good and flavorful. My sister sent me Grampys German Potato Salad recipe but it was written add 1' inch of oil to the bowl and 1 1/2 " of vinegar so I searched for a recipe with actual amounts! 😅

This is a recipe for classic Authentic German Potato Salad (Schwäbischer Kartoffelsalat). Unlike American potato salad, this traditional Southern German version features a warm, tangy broth-and-vinegar dressing instead of mayonnaise.



Ingredients

  • 2 lbs Yukon Gold potatoes (or red potatoes)

  • 1 small yellow onion, finely diced

  • ½ cup hot beef broth (or vegetable broth)

  • ¼ cup white wine vinegar (or apple cider vinegar)

  • 3 tbsp vegetable oil (or neutral oil)

  • 1 tsp Dijon mustard

  • ½ tsp sugar

  • Salt and freshly cracked black pepper, to taste

  • 2 tbsp fresh chives, finely chopped (for garnish)

  • Optional: 4 slices of bacon, diced (if you prefer the popular Rheinland version with bacon)

Instructions

  1. Boil the Potatoes: Place the whole, unpeeled potatoes in a large pot of salted water. Bring to a boil and cook for about 20–25 minutes, or until fork-tender but not falling apart.

  2. Peel and Slice: Drain the potatoes. While they are still warm (hold them with a clean kitchen towel to protect your hands), peel off the skins. Slice the potatoes thinly (about ⅛-inch thick) into a large mixing bowl.

  3. Mix the Dressing: In a separate small bowl or measuring cup, whisk together the hot broth, vinegar, Dijon mustard, sugar, salt, and pepper. (Note: If you are using bacon, fry the diced bacon in a pan until crispy, remove it, and use 1–2 tablespoons of the warm bacon grease in place of the vegetable oil in the dressing).

  4. Marinate the Salad: Pour the warm dressing and the finely diced onions directly over the warm potato slices. Toss gently with a rubber spatula so you don't mash the potatoes.

  5. The Secret Step (Resting): Let the salad sit at room temperature for at least 20–30 minutes. The warm potatoes will absorb the liquid, creating a thick, starchy, almost creamy sauce (often called the Schmotz in Germany).

  6. Finish and Serve: Just before serving, gently fold in the vegetable oil (and the crispy bacon, if using). Taste and adjust with more salt, pepper, or a splash of vinegar if needed. Garnish generously with fresh chives.

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