German Potato Salad
The German version has no mayonnaise — the dressing is hot stock, vinegar and mustard. The potatoes must be sliced while warm and dressed immediately, because warm potatoes drink the dressing in while cold ones repel it and leave you with a loose, watery salad.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Calories
- 190
The southern (Bavarian) version of potato salad has nothing to do with the American mayonnaise one. Here the dressing is sharp and light, and the potatoes soak up hot stock. It is served alongside schnitzel and sausage, and it improves after two hours.
Method
-
1
Boil the potatoes
Boil the potatoes in their skins in salted water for 20 to 25 minutes, until a knife slides in easily without them falling apart.
⏱ 25 min -
2
The dressing
Heat the stock and dissolve the mustard, sugar, salt and pepper in it, then whisk in the vinegar and oil.
⏱ 5 min -
3
Slice them warm
Peel the potatoes while still warm (use a towel for the heat) and slice them 5 mm thick.
⏱ 10 min -
4
Dress immediately
Pour the hot dressing over the warm potatoes at once and fold gently. They will absorb almost all of it.
⏱ 3 min -
5
The additions
Add the onion and pickles, fold through, and let it rest at least two hours at room temperature.
⏱ 120 min -
6
Serve
Give it a final fold and add the parsley and spring onions. Serve warm or at room temperature, never fridge-cold.
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Tips that actually matter
- Dress the potatoes while warm — cold ones repel the dressing and stay loose.
- Waxy potatoes, not overcooked — floury ones turn to mash.
- No mayonnaise. Stock and vinegar are the dressing, and that is what keeps it light.
- The two-hour rest matters — the flavours settle and the potatoes drink it all in.
People also ask
Why no mayonnaise?
This is the original southern (Bavarian) version. There is a northern version with mayonnaise, but the better-known and lighter one worldwide is this stock-and-vinegar version.
Served cold or warm?
Warm or at room temperature. Fridge-cold, the fats firm up and the flavour closes off.
How long does it keep?
Two days in the fridge, and it tastes better on the second day. Take it out half an hour before serving.
Cook mode
German Potato Salad
-
1
Boil the potatoes
Boil the potatoes in their skins in salted water for 20 to 25 minutes, until a knife slides in easily without them falling apart.
-
2
The dressing
Heat the stock and dissolve the mustard, sugar, salt and pepper in it, then whisk in the vinegar and oil.
-
3
Slice them warm
Peel the potatoes while still warm (use a towel for the heat) and slice them 5 mm thick.
-
4
Dress immediately
Pour the hot dressing over the warm potatoes at once and fold gently. They will absorb almost all of it.
-
5
The additions
Add the onion and pickles, fold through, and let it rest at least two hours at room temperature.
-
6
Serve
Give it a final fold and add the parsley and spring onions. Serve warm or at room temperature, never fridge-cold.
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