German Potato Salad (with Oil and Vinegar)

This typical Swabian potato salad is made with a broth-based dressing instead of mayonnaise. There is a German word, "schlotzig" or "schlonzig," that describes the texture of this German potato salad.

It is hard to translate, but it means soft, creamy, and slightly thick in a way that feels very comforting. The broth used for the dressing is absorbed by the potatoes, which makes the salad creamy and smooth.

Stirring it creates a thick, almost velvety texture. I like to make it even more "schlotzig" by blending a few cooked potatoes into the dressing.

Check out more German salads like the German Herring Salad or the German Coleslaw. Ingredients: 9 + salt & pepper | Prep Time: 20 minutes | Cook Time: 20 minutes | Servings: 4-6 | Difficulty: Easy

Recipe ingredients

Potatoes: Use waxy potatoes. They hold their shape and don't turn mushy like starchy varieties.

Pickles/gherkin and brine: I use sweet and sour gherkins with a little of their brine for extra flavour. Plain salted pickles also work, but I prefer the sweet and sour kind. Try this Potato Salad with Dill Pickles, too.

Broth: Beef broth gives the most traditional flavour. For a vegetarian version, use vegetable broth.

Chicken broth also works, but beef is more authentic. Mustard: Mild German mustard is best. Dijon is a good substitute.

Oil: Use a neutral oil like canola or sunflower oil. Olive oil is not typical for this salad and would change the flavour too much.

See the recipe card for full information on ingredients and quantities. How to make German potato salad?

• Step #1: Cook the potatoes until fork-tender. The cooking time will depend on the size of your potatoes. Drain, peel, and slice, and keep about 1 handful for the dressing.
• Step #2: While the potatoes are cooking, cook the diced onion with the broth until soft; it will take a couple of minutes. Add 2 tablespoons of the white vinegar and whisk in the mustard and the sugar. Finally, add the reserved handful of sliced potatoes and blend with an immersion blender.
• Step #3: Place the sliced potatoes in a large bowl.
• Step #4: Slowly pour the warm dressing over the hot potatoes, mixing very gently and taking care not to break the slices. Leave the potato salad to cool and marinate at room temperature for one or two hours. The potatoes will absorb the broth, and the tangy dressing will become thick and creamy - schlonzig.
• Step #5: Add the oil and stir gently to combine. Add pickles and fresh herbs.
• Step #6: Taste and adjust the flavor with more vinegar, oil, salt, and pepper, if necessary.

Tips

Potatoes: They must be cooked whole in their peel and peeled after cooking. Please don't leave them unpeeled to make the salad; ensure they are still hot when you add the broth.

Leave them cool for just about 5 minutes and peel them immediately, even if it means burning your fingers a little. Then, mix them with the broth directly; it's the only way to ensure they absorb it well. Additions: Although not traditional, many people like to add a couple of tablespoons of sweet pickle brine to the potato salad dressing.

Start with one tablespoon and add more to taste.

• Other possible additions (but the recipe will not be authentic anymore) are crispy bacon (crumbled), hard-boiled eggs (small pieces), green onions, fresh parsley (finely chopped), grainy mustard, or celery seed added to the dressing.

Make in advance and store

Make the German potato salad in advance and refrigerate it overnight.

Let it come to room temperature before serving (for about 30 minutes). Adjust the taste again

Refrigerate leftover salad in an airtight container for 3-4 days. Bring to room temperature before serving.

The Swabian potato salad is not suitable for freezing. What to serve with German potato salad?

The salad makes a perfect side dish for typical German meat or sausage recipes. Try it with Wiener sausages, bratwurst, or similar sausages.

How about making some Brats on the Stove, Brats in the Oven, or Brats in the Air Fryer? This Swabian potato salad makes a wonderful side dish for the German Jägerschnitzel - Hunter Schnitzel. Otherwise, bring the German potato salad with oil and vinegar to any potluck party.

Make it for barbecues, as it is a great side dish for grilled meat.

Notes

• Potatoes: It's crucial to use waxy potatoes; starchy ones would fall apart.
• Broth: For the most authentic flavor, use beef broth. Otherwise, you can replace it with chicken stock or vegetable broth for a vegetarian/vegan potato salad.
• Mustard: It's preferable to use mild German mustard. However, you can replace it with another mild yellow mustard if you don't have it. Dijon mustard is also fine.
• Pickles or gherkins in a sweet sour brine. They are optional, but they add lots of flavor.
• Oil: It must be neutral-tasting. Olive oil is not suitable for making this salad.