In Germany, there’s a so-called “Mayonnaise Equator” that divides the country in two. In the north, potato salad is typically made with mayonnaise, while in southern Germany, it’s served with a light dressing of broth and vinegar—and often enjoyed warm. German Potato Salad is a traditional Christmas dish, served on December 24th with sausages as a simple yet festive meal. My husband loves my warm German potato salad recipe with broth and vinegar, even though potato salad with mayonnaise is more common in our home region of Saxony.
The secret to my warm German potato salad recipe
Choosing the right potatoes for my recipe is crucial for achieving the perfect texture. Waxy potatoes like Yukon Gold or red potatoes are ideal because they hold their shape while absorbing the tangy dressing. Avoid starchy potatoes that may fall apart during cooking. Cook the potatoes whole, then peel and slice them while they’re still warm to ensure they soak up the dressing.
How is warmer Kartoffelsalat pronounced?
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The perfect dressing for my warm German potato salad recipe
The dressing is the heart of warm German potato salad. Made with broth and vinegar, it’s savory and tangy. To balance the flavors, add a pinch of sugar. Pour the warm dressing over the potatoes to allow them to absorb the flavors fully. For extra richness, I sauté diced ham and onions and mix them into the German potato salad.
How warm potato salad is served in Germany
Serve German potato salad while it’s still warm for the best taste and texture. If you’re preparing it ahead of time, reheat it gently in the oven or microwave, adding a splash of broth if it seems dry. Leftovers can be stored in the fridge for 2–3 days.
We enjoy warm potato salad paired with:
- sausages as a traditional German Christmas dish
- schnitzel as a delicious dinner for the whole family
- german meatballs and mustard
- grilled meats and baguette in the summer months
Warm German Potato Salad Recipe – warmer Kartoffelsalat
Ingredients
- 1 kg waxy potatoes
- 1 onion
- 150 ml meat or vegetable broth
- 125 g diced ham
- 6 tablespoon vinegar
- 1 pinch of sugar
- 2 tablespoon oil
- ½ tablespoon salt
- pepper to taste
- 2 tablespoon chives or parsley finely chopped
Instructions
- Boil the potatoes with their skins on for about 20 minutes, until tender but still firm.
- While the potatoes cook, peel and dice the onion. Heat the oil in a pan, sauté the onion until translucent, then add the diced ham and cook for 1–2 minutes.
- Drain the potatoes and peel them while still hot. Slice them into rounds and place them in a large bowl.
- Warm the broth and mix it with the vinegar and sugar. Pour the warm mixture over the sliced potatoes. Add the sautéed onion and ham, then gently toss to combine.
- Season the salad with salt and pepper to taste. Garnish with freshly chopped chives or parsley and serve warm.
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