German Potato Salad

German Potato Salad

German Potato Salad – Kartoffelsalat

This famous German side dish may be prepared in a multiple of ways and there is a large selection of recipes. It all depends on the region and the family’s tradition. The German Potato Salad may be served cold or warm. 

Ingredients for German Potato Salad:

  • 1 kg (2.2 lbs) of small potatoes
  • ⅛ l (½ cup) clear beef broth OR Maggi Klare Bruehe clear in a jar
  • 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 – 5 pickles OR Hengstenberg Crunchy Gherkins 
  • salt
  • pepper


Wash the 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 of the pot and drain them under cold water in a colander. Peel the potatoes while warm, it is 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 one hour. Be sure to check from time to time, to make sure 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. Add salt and pepper to your liking. 

Preparation German Potato Salad                     

The German Potato Salad is always a welcome side dish at pot luck dinners and for parties. You can also serve it with Oma’s grilled German Hamburgers or just with different kinds of sausages.

To try the Homemade Pasta Salad click here, the Traditional Waldorf Salad Recipe click here, and the Homemade German Fleischsalat click here.

German Potato Salad




Homemade German Fleischsalat Recipe

Homemade German Fleischsalat

Homemade German Fleischsalat

The homemade German Fleischsalat is originally made with a ring of bologna, but also tastes delicious with sliced bologna. The taste of the Fleischsalat will depend in part on the kind of pickles and mayonnaise used. I recommend Hengstenberg Gherkins which you can get in the international aisle of your grocery store or at Whole Foods. You also could order the gherkins online here.

Ingredients for homemade German Fleischsalat:

  • 250 g (8.81 oz) of Lyoner sausage OR Bologna cut in strips
  • 150 – 200 g (5.20 – 7.05 oz) of diced pickles
  • 2 tablespoons of the liquid from the jar of the pickles
  • ½ – ¾ cup of mayonnaise
  • ½ – ¾ cup of plain whole milk yoghurt OR quark OR sour cream
  • 1 tablespoon of sugar
  • salt (optional)

Preparation of Fleischsalat:

Mix mayonnaise, sour cream, liquid from the jar of pickles and sugar using a whisk. Cut the bologna in half and then into small strips. Dice the pickles. Add bologna and diced pickles to the dressing and stir with a spatula. Add salt to your personal taste. Let it chill for about one hour.

Dressing for Homemade German Fleischsalat   Preparing Homemade German Fleischsalat   

Spread the homemade Fleischsalat on fresh white bread, rolls, or baguettes. This recipe serves 6-8 people.

To try the Homemade Beef Salad click here, the Homemade Chicken Salad prepared with pineapples click here, and the Red Beet Salad Recipe click here

German Coleslaw Recipe

German Coleslaw Recipe

German Coleslaw Recipe

The German Coleslaw Recipe is easy to prepare. The color of the cabbage depends on the time of the year. Coleslaw is a favorite for outdoors parties or a barbecue in the backyard. Coleslaw is called Krautsalat in Germany.

Ingredients for German Coleslaw Recipe:

  •  600 g (1.32 lb) of white cabbage washed and sliced
  • 1 cup of water
  • 2 tablespoons of sunflower OR vegetable oil

Ingredients for dressing for German Coleslaw Recipe:

  • 3 tablespoons of sunflower OR vegetable oil
  • 3 tablespoons of white wine vinegar
  • 3 tablespoons of chopped onions
  • 1 teaspoon of salt
  • 2 teaspoons of sugar
  • ½ teaspoon of coarse black pepper
  • ½ teaspoon of caraway seeds

Preparation of the Cabbage:

Divide the cabbage into four quarters and remove the stalk. Slice the cabbage into strips with a knife or a mandolin slicer. Place the cut cabbage in a colander and wash it under running water. Heat two tablespoons of oil in a saucepan. Add the sliced cabbage to the pan and add one cup of water (water should not cover the cabbage). Let the cabbage steam for about 3-5 minutes while stirring with a wooden spoon. Place the steamed cabbage back into the colander and rinse it under cold water.

Cutting the Cabbage   Cutting cabbage    Preparation German Coleslaw Recipe

Preparation of the Dressing:

To make the dressing, mix the oil, vinegar, onions, salt, pepper, caraway seeds, and sugar in a bowl. Place the cut cabbage in a larger bowl. Pour the dressing over the cabbage and mix thoroughly using two spoons or salad hands.

Dressing for the Recipe                     Finishing German Coleslaw Recipe

Keep the salad refrigerated for about two hours before serving. The German Coleslaw is an excellent side dish for your Oktoberfest. Check Oma’s Oktoberfest Guide. To try the German Pork Roast Recipe click here or the Green Been Salad click here.

German Coleslaw Recipe

Boston Lettuce Salad Recipe

Boston Lettuce Salad Recipe

Boston Lettuce Salad Recipe – Kopfsalat with Oma Mutti Dressing

This Boston Lettuce Salad recipe is made with my mothers basic dressing. Wunderbar! Boston Lettuce Salad is called Kopfsalat in Germany, one of my favorite salads.

Ingredients for Boston Lettuce Salad Recipe:

  • 1 large or two small Boston lettuce
  • 3 tablespoons of sunflower oil OR vegetable oil
  • 3 tablespoons of cold water
  • 1 ½ tablespoons of vinegar (apple cider, white wine, or Hengstenberg Seasoned Vinegar)
  • 3 teaspoons of sugar
  • ½ teaspoon of salt
  • ¼ teaspoon of coarse black pepper
  • 1 ½ tablespoons of fresh-cut dill
  • 2 tablespoons of very finely chopped onions
  • 2 to 3 splashes Maggi Seasoning (available at most local grocery stores in the international food section)

Preparation of Boston Lettuce Salad:

Remove the lettuce leaves and cut them into small pieces. Wash lettuce and dry with a salad spinner or a colander.

Mix oil, vinegar, water, and Maggi Seasoning, sugar, salt, and pepper and beat it with a whisk. Add the finely chopped onions, finely cut dill and stir well. Place the washed and dried lettuce on top of the dressing and mix using two spoons or salad hands.

Preparation Boston lettuce salad recipe

Place lettuce in a salad bowl. Add some salt and pepper to your personal liking. Serve with homemade Spaetzle and Goulash.

Boston Lettuce Salad Recipe


17 salad recipes

17 Sensational Salad Recipes

17 Sensational Salad Recipes

No barbecue season is complete without the right salad recipes to create a colorful table. The 17 Sensational Salad Recipes make great side dishes to accompany your favorite seasoned steaks, marinated chicken, and summer sausages. Even vegetarians can join the fun with grilled fish, tofu, and vegetables. So, let’s barbecue! Whether you are a traditional-charcoal master or a contemporary gas-grill fan, or you take the time to smoke your meat or go straight for the flames, these authentic German salad recipes are excellent summer side dishes. They are all perfected by me in my kitchen based on traditional German recipes and most are simple to prepare and fast to make. Go ahead, choose from 17 different Salad Recipes and tell me which ones you like best.

We waited so long for summer to arrive and now it is here, in all its natural beauty. The sunshine and blue skies invite us outdoors as the school year comes to an end. During the summer break, some people go to the beach, some head for the mountains, while others might stay at home to enjoy their gardens or sitting on their balconies relaxing with their favorite book. Life is just beautiful.

Question: What does everybody have in common in summer?

Answer:   The barbecue! It’s all about barbecue.

Happy grilling and successful salading with these 17 sensational salad recipes!

Yours, Oma

Note: In these recipes, you will find the tools, utensils, and gadgets for making life (and the preparation of the salads easier). Just click the links to purchase, if you do not have them already.

Summer is here and so are fresh salads, fruits, and great ideas! Try them all!

Pasta Salad

pasta salad for the 17 sensational salad recipes

Boston Lettuce Salad

Boston Lettuce Salad Recipe

Beef Salad


Stuffed Tomatoes with Cottage Cheese

Stuffed Tomatoes for the 17 sensational salad recipes

Bean Salad


Chicken Salad


Egg Mushrooms


German Potato Salad

German Potato Salad

Iceberg Lettuce Salad with Gorgonzola

One of the 17 Sensational Salad Recipe

Belgian Endive Salad with Goat Cheese

Belgian Endive for the 17 sensational salad recipes

Stuffed Olives


Melon Fruit Basket


Melon Salad


Tomato Salad

Tomato Salad Recipe for the 17 sensational salad recipes


German Coleslaw Recipe

Chinese Cabbage Salad

Chinese Cabbage Salad Recipe

Cucumber Salad

Cucumber Salad Recipe





Red Beet Salad Recipe

Red Beet Salad Recipe

Red Beet Salad Recipe – Rote Bete Salat

Red Beet Salad Recipe with step by step instruction. The Red Beet Salad is called Rote Bete Salat in Germany.

Ingredients for Red Beet Salad Recipe:

  • 900 g (2 lb.) of fresh beets
  • 120g – 150 g (4.32 oz–5.29 oz) of chopped onions
  • 8 tablespoons of white wine vinegar
  • 2 tablespoons of sunflower oil
  • ½ teaspoon of caraway seeds
  • 1 teaspoon of salt
  • ¼ teaspoon of white ground pepper
  • 4 teaspoons of sugar
  • 2 teaspoons of horseradish in a jar OR 1 heaping teaspoon of fresh diced horseradish


Wash the beets under running cold water with a soft brush. Cut the roots and leaves about 1–2 inches above the beet.

Add 2 teaspoons of salt to a large saucepan filled with water. Add in the beets and bring it to a boil. Turn the heat down a little and let the beets simmer for about 35–45 minutes, depending on the size of the beets and the consistency that you prefer. (To test, stick a fork in the beet to check if they are soft and fully cooked).

When the beets are done, place the beets in a colander and drain under cold water. Cut off the remaining stems close to the beet. Peel the beets while they are still warm. (It is more like lifting and removing the skin of the beets).

Cut the beets into slices from the whole beet or cut them first into halves and then slice the halves. Use another bowl for the dressing.

IMG_9445   IMG_9458   Preparation of Red Beet Salad Recipe

Mix the vinegar, oil, caraway seeds, salt, pepper, sugar, and horseradish. Beat with a whisk. Dice the onions by hand or use a food chopper. Add the chopped onions to the dressing and stir with a fork. Pour the dressing over the beets and carefully mix your Beet Salad using two spoons or salad hands. The Beet Salad tastes best, if you give it time to soak and marinade in the dressing. Keep refrigerated. 

The Beet Salad is a delicious side dish with Oma’s Beef Stroganoff.

Note: When working with fresh beets, make sure you protect your hands, clothes, and surrounding work place. Stains caused by the red color of the beets are hard to remove. Should you accidentally stain any material or surface, immediately use some cold sparkling water or club soda to wash the stains out immediately.

Red Beet Salad Recipe

Traditional Waldorf Salad Recipe

Traditional Waldorf Salad Recipe

Traditional Waldorf Salad Recipe

Traditional Waldorf Salad Recipe is made with celery, fresh apples, mandarines, and chopped nuts. 

Ingredients for Traditional Waldorf Salad Recipe:

  • 500 g ( 17.5 oz) of peeled celery knob
  • 500 g (17.5 oz) of peeled apples
  • 200 g (7 oz) of mandarin oranges canned
  • 200 g (7 oz) of chopped walnuts
  • 150 g (5.25 oz) of mayonnaise
  • 6 tablespoons of juice from canned mandarin oranges
  • 3 tablespoons of lemon juice
  • 100 ml (3.5 oz) of whipping cream
  • ½ teaspoon of salt
  • 2–3 teaspoons of sugar


Cut the celery knobs into quarters, peel and cook them in boiling water for about 5 minutes. Drain in a colander. Peel the apples, take the core out and cut the apple into quarters. Cut the celery and apples into small strips.


In a large bowl, add celery strips, sliced apples, walnuts, and mandarin oranges. With a baking spatula, carefully mix all the ingredients, mixing from the outside towards the center of the bowl. Mix mayonnaise, fruit juice, lemon juice, salt, and sugar with a whisk until smooth. In a separate bowl, use a handheld electric mixer to mix the whipping cream until stiff. The whipped cream should not be as stiff as if you were serving it as part of a dessert. Add the whipped cream to the mayonnaise mix and beat with a whisk until creamy.

Preparation of Traditional Waldorf Salad Recipe                     IMG_1974

Pour the creamy dressing over the celery, nuts, and fruit. Mix using either two spoons or salad hands. Place the Waldorf Salad in the refrigerator for at least an hour prior to serving. 

This salad is a favorite for parties and very often served at Mardi Gras Parties in Germany.

Note: I prefer the salad when it has had a chance to rest in the refrigerator about a day or overnight. 

Traditional Waldorf Salad Recipe

Homemade Pasta Salad

Homemade Pasta Salad

Homemade Pasta Salad – Nudelsalat

Homemade Pasta Salad made with hard boiled eggs, pickles, ham, and vegetables.

Ingredients for Homemade Pasta Salad:

  • 250 g (9 oz) of elbow macaroni
  • 3–4 hard boiled eggs
  • 6 pickles
  • 1 jar 280 g (10 oz) of white asparagus
  • 1 can 425 g (15 oz) of sweet peas (very young small)
  • 1 can 411 g (14.5 oz) of sliced carrots
  • 1 jar 198 g (7 oz) of pimiento strips
  • 1 can 113 g (4 oz) of sliced mushrooms
  • 2 tablespoons of white wine vinegar
  • 4 tablespoons of vegetable oil
  • 6–8 tablespoons of mayonnaise
  • splash of lemon juice
  • 226 g (8 oz) of sliced cooked ham
  • salt

Ingredients for Homemade Pasta Salad

Preparation of the salad:

Bring a pot of water with about 1 tablespoon of salt to a boil and add elbow macaroni. Boil for about 7–8 minutes. Pour the elbow macaroni into a colander and allow the hot water to drain. Cool down the pasta by running cold water through the colander, drain and place the macaroni into a bowl.

Open the cans of vegetables and drain the water using a colander or sieve. When drained, dice the asparagus, pimiento, mushrooms, carrots, and cucumber into small pieces. Cut the ham into slices and then into bite-sized pieces. Cut the eggs into thin slices (preferably, use an egg slicer, if you have one).

Combine the vinegar, oil, and lemon juice and mix it with the macaroni. Add the vegetables to it along with the ham and eggs. Mix using large utensils or use salad hands. Add the mayonnaise. When all the ingredients are mixed, taste to determine if you need to add any additional salt or sugar. (This usually depends on how well the pickles and vegetables have been seasoned). Serve your Pasta Salad as a side dish to barbecue with a slice of Oma’s sliced Homemade Baguette.

To try the German Potato Salad click here, the Homemade Beef Salad click here, and the Homemade Chicken Salad click here.

Homemade Pasta Salad


Homemade Beef Salad

Homemade Beef Salad

Homemade Beef Salad – Rindfleischsalat

The Homemade Beef Salad is made with cooked beef meat. Two birds with one stone, a salad and a broth.

Ingredients for Homemade Beef Salad:

Some like it hot. If you like spicy food, this is the right salad for you!

  • 908 g (2 lb.) of beef chuck roast
  • 2 liters (2.11 qt) of water
  • 1 tablespoon of salt
  • 3 leeks
  • 6 carrots
  • 2 tomatoes
  • 125 g (4.4 oz) of celery knob

Preparation of beef chuck roast:

In a large pot, bring the water with a the salt to a boil. Add the meat to it, along with the vegetables cut into small pieces. Let the meat simmer for about 2 – 2 ½ hours. Make sure that the meat is always covered with water. Once the meat is ready, remove it from the pot and let it cool down before cutting the meat into cubes.

Note: Save the broth and the vegetables. At the end of this recipe you will see how to create a whole new meal using these delicious leftovers.

Preparation Homemade Beef Salad

Ingredients for making Homemade Beef Salad:

  • 908 g (2 pounds) of cooked beef chuck roast
  • 2 tablespoons of ketchup
  • 3 tablespoons of vegetable oil
  • 2 hard boiled eggs
  • 5 pickles
  • 1 large onion 
  • 1 fresh red pepper
  • salt
  • cracked pepper
  • hot paprika

Salad preparation:

Cut the beef in cubes and set aside in a large bowl. Sauté the onions in a saucepan with a little sunflower oil until they are transparent. Remove the saucepan from the heat and add the onions into the bowl of meat. Slice the eggs finely. (For best results use an egg slicer). Dice the red pepper and pickles and add them into the bowl of meat.

You make the dressing in a separate bowl. Start by mixing the oil and ketchup, then add pepper, paprika, and salt. Pour the dressing over the meat and the vegetables and toss together. Try using the salad hands. They are great! Place the salad in the refrigerator for a few hours. The homemade Beef Salad is best served chilled. 

Bonus Meal:

Pass the leftover broth and vegetables (from cooking the beef) through a food mill or a sieve. This may be used for a scrumptious soup. Return the broth to a boil and add some fine egg noodles. simmer the soup for about 7 minutes. Decorate with some chopped parsley and serve it with Wieners or Frankfurters. You have another meal. Two birds with one stone!

To try the Homemade Chicken Salad click here, the Shrimp Dip Recipe click here, and the Homemade German Fleischsalat click here.

Stuffed Tomatoes

Stuffed Tomatoes

Stuffed Tomatoes – Gefüllte Tomaten

The Stuffed Tomatoes are filled with a mixture of cottage cheese. 

Ingredients for Stuffed Tomatoes

  • 8 large tomatoes
  • 454 g (16 oz) of cottage cheese
  • 1 teaspoon of lemon juice
  • 4 leaves of fresh basil
  • 1 ½ teaspoons of chopped fresh chives
  • 2 teaspoons of chopped fresh parsley
  • 2 teaspoons of chopped fresh dill
  • 1–2 tablespoons of buttermilk
  • 2 cloves of diced garlic
  • ½ tablespoon of salt


Wash the tomatoes thoroughly. Cut the top off the tomatoes. Remove the inside flesh of the tomato out with a grapefruit spoon or grapefruit knife. Place the flesh in a colander to drain. Once you have washed your herbs, remove the leaves from the stems and cut them finely with either a knife or herb scissors. Add the herbs to the cottage cheese. Push the garlic through a garlic press and add it to the cheese. Add the lemon juice, buttermilk, and salt and mix with a handheld mixer until smooth. Now add the drained tomatoes and mix again. Fill the tomatoes with the herb cheese mixture and place them on a serving plate. 

NOTE: If you have any of the stuffing left, serve it as a dip with potato chips as an appetizer.