German Potato Salad

German Potato Salad

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German Potato Salad!

This famous German side dish has a large selection of recipes to prepare it. The German Potato Salad can be served cold or warm, with or without mayonnaise, depending on region.

Ingredients for German potato salad:

  • 1 kg (2.2 lbs) of small potatoes
  •  1/8 l (1/2 cup) clear beef broth or “Maggi Klare Bruehe clear broth in Glas”
  • 1 cup of diced onions
  • 3 tablespoons of vegetable oil
  • 3 tablespoons of vinegar Or “Hengstenberg Seasoned Vinegar”
  • 2 to 3 tablespoons of mayonnaise
  • 4 hard boiled eggs
  • 4 to 5 pickles Or “Hengstenberg Crunchy Gherkins”
  • Salt
  • Pepper

Ingredients German Potato Salad Recipe

Preparation:

Wash potatoes and cook them for about 16-18 minutes (depending on size of potatoes) in a pot of water. The water should cover the potatoes. After cooking, take the potatoes out and drain them under cold water in a colander. Peel the potatoes while warm—it’s easier. Let cool down. When ready, cut the potatoes in thin slices and place in a large bowl. Heat up beef broth and pour it over the potatoes. Let it all soak for about an hour. Be sure to check from time to time—ensuring the potato slices are evenly mixed in the broth.

Add the diced onions, diced or cut pickles, chopped hard boiled eggs, vinegar, oil, and mayonnaise. Mix your German potato salad well. Salt and pepper to your taste. 

Preparation German Potato Salad 

The German potato salad is always welcome for pot luck dinners and parties. You also could serve it with Oma’s grilled German hamburgers or just with different kinds of sausages.

German Potato Salad

 

 

 

  • Susan Wahl

    Dear Oma – our German potato salad was made with potato, cucumber, onion, bacon, oil and red wine vinegar (salt, pepper & dill). Do you know what region this version is from?

    • The Oma Way

      Hello Susan, the potato salad recipe has many varieties, even within one region. It is not only depending on regions but also on personal taste and how you want to use it as a side dish. My recipe is a basic recipe which can be done with or without mayonnaise. You could change it and add whatever you like. We sometimes made it with bacon, cucumber, and dill too. I am from Hesse. The most significant difference in the recipe, which is regional, is, that towards the south, potato salad is served warm, whereas more in the north, potato salad is served cold. Yours, Oma

    • Angie Motto

      I grew up in Mannheim (Baden-Württemberg) and that is the way I grew up making it (like yours), learned from my mom and hers. We eat it cold 🙂

      • The Oma Way

        Angie, thank you for your comment. How to make the potato salad is not easy to answer. There is no right or wrong. It is not only dependable on the regions, but also on family recipes.

  • cm wilson

    ours was served room temp or cold. No beef broth but mayonnaise, chopped dill pickles, vinegar, oil, sugar, eggs, onion, pepper and salt My mother said it was sweet and sour potato salad. She was Bavarian/Berliner. I started to add mustard and she liked that too

  • Heicke

    I learned to make it with Bologna, and pickles, no broth and served cold

    • The Oma Way

      Heicke, thank you for your comment. Yours, Oma

  • Patricia Perez

    I make mine with fried Bacon and onion bits maggi mustard and German pickles and dill weed. Yum. That was my Omi way <3

    • The Oma Way

      Patrcia, thank you for your comment. Yours, Oma

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