For the best German potato salad, known as Kartoffelsalat in Germany, start by choosing the right potatoes. Waxy varieties are preferred for this dish as they hold their shape while also absorbing the dressing. Common varieties, such as russet potatoes, won’t work well in this recipe as they’re too high in starch and will break apart when added to the dressing. Look for varieties, such as Charlottes and Jersey Royals, instead.
It’s worth letting the potato salad rest for 10 minutes or more before serving to allow the potatoes to absorb the dressing. There are lots of ways to build the perfect salad but for this traditional potato salad, we recommend layering it in the bowl as outlined in the recipe above.
Adding the potatoes in sections and layering with the dill and sliced scallions allows the flavors to distribute evenly throughout the dish. This technique also protects the texture of the potatoes, as tossing in the herbs can easily break the slices, and creates a more aromatic salad overall.
Why It's Served Warm Without Mayo
The warm style of serving is a traditional southern German approach, where the potatoes are dressed using a mixture of vinegar and oil, often with mustard and stock, rather than mayonnaise. Warm potatoes easily absorb the dressing for a moist and well-seasoned salad that offers a lighter taste profile than a creamy version.
Before refrigeration, vinegar-based dressings were often more practical than mayonnaise-based sauces for outdoor gatherings. A southern German potato salad has always been intended to be enjoyed warm or at room temperature. It can also be found referred to as a hot German potato salad when it’s served straight away.
Regional Variations (Northern vs. Southern Germany)
In southern Germany, including Bavaria, this dish is typically served warm or at room temperature and dressed using a combination of stock, vinegar, mustard, and oil, often with bacon and onions featured too. It’s a light, tangy, and savory dish that’s often found served alongside other German classics such as bratwurst and schnitzel.
In northern Germany, it’s typical for this dish to be served chilled and made with a mayonnaise dressing instead. This version usually includes extras such as pickles, boiled eggs, apples, or gherkins for a richer and creamier salad that’s more commonly eaten at picnics and buffets.
For any leftover potatoes from this recipe, take a look at our roundup of potato recipes from Michelin-starred chefs to elevate this humble ingredient, including dishes from gourmet fries to fancy fondant potatoes.
