German potato salad (Kartoffelsalat)

Ingredients

• 5–6medium potatoes
• 1spring onion
• 150 mlmayonnaise
• 3–4 teaspoonsstrong Dijon mustard
• 2 teaspoonswhite wine vinegar
• 1 teaspoonsugar
• 100 mlvegetable stock
• to tasteblack pepper
• to tastefresh parsley
• a drizzleextra-virgin olive oil

Instructions

1. 1

   Boil the potatoes

   Put the potatoes on to boil. Choose a firm-fleshed yellow variety, rather than potatoes intended for gnocchi or mash.

2. 2

   Prepare the spring onion

   When the potatoes are cooked, drain them and leave them to cool. Meanwhile, slice the spring onion thinly into rounds and briefly rinse it under water to mellow its flavour.

3. 3

   Mix the dressing

   Put the mayonnaise in a bowl and add the stock, mustard, sugar, vinegar, a drizzle of oil and ground black pepper. Stir until the dressing is smooth and creamy.

4. 4

   Combine the salad

   Peel the potatoes while they are still lukewarm and cut them into cubes. Add the spring onion and toss everything with the dressing.

5. 5

   Serve chilled

   Serve the potato salad cold, finished with a scattering of freshly chopped parsley.

What is Kartoffelsalat?

Kartoffelsalat is the German name for potato salad, a dish with many regional versions across Germany. Some are dressed with broth and vinegar, while this recipe uses mayonnaise for a creamy finish.

Firm yellow potatoes hold their shape as they are cubed and coated. Dijon mustard and white wine vinegar bring enough sharpness to balance the rich dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 6g protein, 41g carbs, 27g fat.

The potatoes provide most of the carbohydrates, while mayonnaise and olive oil contribute most of the fat. The potatoes and vegetable stock add a little protein, but this is primarily a side dish rather than a protein-rich main. Balance the plate with a source of protein and a generous portion of vegetables.

Choosing potatoes

Firm potatoes: choose yellow-fleshed potatoes that keep their shape after boiling. Floury potatoes, often used for mash or gnocchi, can crumble when mixed with the dressing.

Getting the dressing right

Creamy base: stir the mayonnaise, stock, mustard, sugar, vinegar, oil and pepper together until smooth before adding it to the potatoes.

Mustard balance: start with 3 teaspoons of Dijon mustard if you prefer a milder dressing, or use 4 for a stronger bite.

Handling the spring onion

Thin slices: cut the spring onion into fine rounds so it spreads evenly through the salad.

Quick rinse: briefly washing the slices under water softens their sharper flavour, as intended in this recipe. Drain them before adding them to the bowl.

When to peel and mix

Slightly warm potatoes: leave them until they are cool enough to handle but still lukewarm before peeling and cubing. This makes them easier to work with while they are not fully cold.

Gentle mixing: fold the cubes through the dressing so they are coated without breaking apart.

Serving the salad

Chilled finish: serve the salad cold, with chopped parsley scattered over the top just before serving.

On the side: it pairs well with grilled sausages, roasted vegetables or a simple green salad. Its creamy dressing also works alongside other unfussy picnic or buffet dishes.

Recipe notes & tips

• Use firm-fleshed potatoes so the cubes stay intact when tossed.
• Slice the spring onion thinly for an even distribution through the salad.
• Taste the dressing before mixing it with the potatoes and adjust the mustard within the recipe’s stated range.
• Drain the spring onion well after rinsing so it does not water down the dressing.
• Fold the dressing through the potatoes gently to avoid crushing them.
• Chop the parsley fresh and add it just before serving.

Variations

• More mustard: use 4 teaspoons for a sharper dressing.
• Milder onion: rinse the spring onion briefly before mixing it in.
• Fresh herbs: add extra chopped parsley at serving time.
• Vinegar balance: adjust the dressing’s tang by using the stated 2 teaspoons of white wine vinegar.
• Peppery finish: grind black pepper over the salad just before serving.

Common mistakes to avoid

• Using floury potatoes: they can fall apart; choose firm-fleshed yellow potatoes.
• Mixing while very hot: the potatoes may be difficult to handle; let them cool until lukewarm before peeling.
• Rough tossing: the cubes can break; fold them gently through the dressing.
• Skipping the spring onion rinse: its flavour may be too strong; briefly rinse the thin slices as directed.
• Adding wet spring onion: excess water can thin the dressing; drain the slices after rinsing.

How to store

Store leftovers in a covered container in the fridge and eat within 2–3 days. This salad is intended to be served cold, so stir it gently before serving rather than reheating it.

Frequently asked questions