Potato Salad – Kartoffelsalat

This authentic recipes comes from the Swabian region of Germany. It’s believed Potato salad originally came from Germany and then spread through Europe. So it’s no wonder that there are many different ways to make this delicious dish!


2.2 lbs potatoes – Yukon Gold
1 small onion (finely chopped)
¼ cup finely chopped parsley or chive
½ cup European-style pickles, finely chopped – Kühne or Hengstenberg

Ingredients Marinade:

⅓ cup apple cider vinegar or white balsamic vinegar
½ cup hot chicken bouillon
⅓ cup canola or light vegetable oil
2 teaspoons German style mustard – Kühne or Dijon
2 teaspoons salt
1 teaspoon freshly ground pepper


Boil or steam potatoes with skins on. Be careful not to let them overcook. Let them cool off enough to handle. Peel potatoes, cut them into quarters lengthwise and then slice thinly. Texture is important. Add the onions, parsley and pickles. Toss lightly.

Prepare marinade by combining all ingredients listed, giving it a good whisk. Pour over warm potato mixture and blend well.
Wrap tightly with plastic wrap and let stand at room temperature at least an hour for flavors to blend. Before serving toss again and adjust seasoning. Sprinkle with additional parsley.

If potato salad needs to be refrigerated for later use, take it out at least 1 hour before serving.

Makes about 10 portions. Serve with bratwurst and buns.

Credit: Rosa Gebhardt, Saskatoon