Kartoffelsalat Recipe – German Special
Kartoffelsalat is a classic German potato salad known for its tangy dressing, hearty texture, and regional variations that shine at family gatherings or backyard barbecues. Using waxy potatoes boiled until tender, it’s mixed with a flavorful dressing of chicken broth, white wine vinegar, Dijon mustard, vegetable oil, and finely chopped onion to balance richness and sharpness. Whether served warm or cold and garnished with fresh parsley, this potato salad offers a comforting side dish that elevates any meal.
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
Kartoffelsalat Ingredients:
- Potatoes: 2 pounds (900 grams), waxy variety preferred
- Onion: 1 small, finely chopped
- Chicken Broth: 1 cup (240 milliliters)
- White Wine Vinegar: 2 tablespoons
- Dijon Mustard: 1 tablespoon
- Vegetable Oil: 1/4 cup (60 milliliters)
- Salt: to taste
- Black Pepper: to taste
- Fresh Parsley: chopped, for garnish (optional)
How to make Kartoffelsalat:
Cook Potatoes: Boil potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
Prepare Dressing: In a bowl, whisk together chicken broth, white wine vinegar, Dijon mustard, vegetable oil, salt, and pepper.
Assemble: Peel and slice potatoes, then mix with chopped onion and dressing.
Serve: Garnish with parsley, if desired.
Recipe Notes:
Let It Rest: For best flavor, let the Kartoffelsalat sit for at least an hour so the dressing soaks into the potatoes.
Warm vs Cold Serving: This salad works well warm—when just cooled—or cold from the fridge. Adjust seasoning after chilling if needed.
Potato Variety: Use waxy potatoes because they hold their shape better and give that classic hearty texture.
Dressing Balance: Taste the vinegar, mustard, and broth mixture before mixing—it should be bright, tangy and not overwhelming.
Garnish Option: Fresh parsley adds color and freshness; optionally, add a small amount of chopped chives or green onion for mild bite.
