Kartoffelsalat (Potato Salad) | German Christmas Recipes
German potato salad, or Kartoffelsalat, is a popular holiday side dish with a distinctive vinegar-based dressing. Unlike creamy potato salads, this version is tangy, flavorful, and often served warm.
Kartoffelsalat, or German potato salad, is a tangy, hearty side dish that’s a favorite at holiday gatherings. In this recipe, tender potatoes are tossed with finely chopped onions and a warm vinegar dressing that infuses the salad with robust flavors. The dressing is made by whisking together mustard, vinegar, and oil, sometimes with a touch of sugar to balance the tanginess. This potato salad is traditionally served warm or at room temperature, making it an ideal make-ahead dish that only gets better as it sits. Perfect for serving alongside sausages, schnitzel, or roast meats, Kartoffelsalat brings a taste of Germany’s cozy holiday traditions to your table.
- 1 kg small Yukon gold or red potatoes
- 1 small onion, finely chopped
- 1/4 cup vegetable or olive oil (60 ml)
- 1/4 cup apple cider vinegar (60 ml)
- 1 tbsp Dijon mustard
- 1 tsp sugar
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped (optional)
- 1/4 cup chicken or vegetable broth (for extra flavor, optional)
- Boil the potatoes
Place the potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender when pierced with a fork.
- Prepare the dressing
In a small saucepan over medium heat, whisk together the vinegar, oil, Dijon mustard, and sugar. Heat until warm, then remove from heat.
- Cool and slice the potatoes
Drain the cooked potatoes and let them cool slightly. Once cool enough to handle, slice them into rounds or bite-sized chunks.
- Combine ingredients
Place the sliced potatoes in a large bowl. Add the chopped onion and pour the warm dressing over the potatoes, gently tossing to coat.
- Season and rest
Season with salt and pepper to taste. If desired, pour in a bit of broth for added flavor. Let the salad sit at room temperature for 30 minutes to allow the potatoes to absorb the dressing.
- Serve
Garnish with chopped parsley, if desired, and serve warm or at room temperature.
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 2g10%
- Cholesterol 10mg4%
- Sodium 300mg13%
- Total Carbohydrate 28g10%
- Sugars 2g
- Protein 4g8%
- Vitamin A 20 IU
- Calcium 10 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slightly before serving for the best flavor.
- Customization: Add cooked bacon pieces or sliced pickles for extra flavor.
- Make Ahead: Prepare a few hours before serving to allow the flavors to fully develop.
- Serving Suggestion: Serve alongside schnitzel, sausages, or roast meats for a complete German-inspired meal.
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