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    Where Is My Spoon > Recipes > German

    German Potato Salad (with Oil and Vinegar)

    Published by: Adina June 8, 2016 ยท Last modified: January 12, 2024 12 Comments
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    pinterest image with title for german potato salad.

    Last Updated on 12/01/2024 by Adina

    An authentic German potato salad recipe with oil and vinegar. This typical Swabian potato salad is made with a broth-based dressing instead of mayonnaise. 

    german potato salad sprinkled with chives in a white bowl.
    Jump to recipe
    • Recipe ingredients
    • How to make German potato salad?
    • Expert Tips
    • Recipe FAQ
    • What to serve with German potato salad?
    • More potato salads
    • Recipe
    • German Potato Salad (with Oil and Vinegar)

    There is a German word, โ€œschlotzigโ€ or โ€œschlonzigโ€ (depending on the region), which best describes the general feeling one gets when eating this German potato salad. 

    I tried to find a suitable translation, but although I found many suggestions, none of them could really catch the meaning of the German word or describe this salad the way the German word does.

    Basically, it would mean something like creamy, wet, sloppy, slimy (but in a good way), moist, thick, smooth, and delicious, combined with the sound you hear when you stir this potato salad.

    And what makes this salad โ€œschlozigโ€? It is the broth used to make the dressing, which the tender potatoes will absorb. The liquid will slightly disintegrate the rough edges of the potato slices, forming this creamy and thick coating and creating a specific sound you will hear when stirring the potatoes. 

    I like to increase the schlozig-ness by blending a small amount of cooked potatoes with the broth.

    Check out more German salads: Summer Tortellini Salad, German Noodle Salad, and German Cabbage Salad - Coleslaw.

    Recipe ingredients

    listed ingredients for making german potato salad with oil, vinegar and onions.
    • Potatoes: The kind of potatoes you use is essential. You need waxy potatoes to make the Swabian potato salad; starchy potatoes will lose shape and become too mushy.
    • Pickles/ gherkins and some of their sweet brine. Pickles or gherkins are a small variety of cucumber thatโ€™s been pickled. I always use gherkins in a sweet and sour brine, not those that are just salted. 
    • Onions: I often use red onion, but white or yellow onion is fine.
    • Beef broth. For a vegetarian/vegan potato salad, use vegetable broth instead. Chicken broth should also be ok, but you should use beef broth for an authentic flavor.
    • White wine vinegar: Start with 2 tablespoons and add more to taste. I always add more; I love tangy vinegar.
    • Mustard: Preferably a mild German mustard for an authentic taste. You can replace it with Dijon mustard if you can't find it.
    • Oil: You will need a neutral-tasting oil like canola or sunflower oil. Donโ€™t use olive oil to make a German potato salad, itโ€™s not typical, and the olive oil flavor would be too dominant in this recipe. 
    • Other ingredients: Fresh chives, a little bit of sugar, fine sea salt or kosher salt, and ground black pepper. 
    overhead view of a plate with brats and swabian potato salad.

    How to make German potato salad?

    Cook potatoes: 

    • Scrub and place potatoes in a large pot; add salt generously; the salt will increase their flavor. Bring to a boil and cook potatoes on medium heat until fork-tender. The cooking time will depend on the size of your potatoes.
    • Peel and slice: Drain well and leave them for about 5 minutes to cool down slightly (1). Peel the boiled potatoes while they are still hot. Slice them and place them in a large bowl (3).
    • Take a few slices of the cooked potatoes and keep them separately in a small bowl; you will need them to make the Swabian potato salad dressing.

    Oil and vinegar dressing: 

    • Cook onion: While the potatoes are cooking, chop the red onion very finely. Place the diced onion in a small pan, add the broth, and cook until the onions are 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 (2). 

    Combine:

    • Slowly pour the warm dressing over the hot potatoes, mixing very gently and taking care not to break the slices (4).  
    • 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.
    • Add the oil and stir gently to combine. Add pickles and fresh herbs (5).
    • Taste and adjust the flavor with more vinegar, oil, salt, and pepper, if necessary (6).
    collage of two pictures of boiled potatoes in a sieve and salad dressing in a small saucepan.
    collage of two pictures of sliced boiled potatoes and salad dressing in a bowl.
    collage of two pictures of mixing the ingredients for potato salad.

    Expert Tips

    • Potatoes: They must be cooked whole in their peel and peeled after cooking. Please donโ€™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; itโ€™s the only way to ensure they absorb it well. 
    • Oil: Only add it to the bowl after resting, after the potato slices have absorbed the broth. 
    • 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, 

    Recipe FAQ

    What is the difference between pickles and gherkins?

    They are called pickles in America and gherkins in the UK.

    Can I make the salad in advance?

    Please do. Refrigerate it overnight and let it come to room temperature before serving (for about 30 minutes). Adjust the taste again.ย 

    How to store?

    Refrigerate leftover German potato salad in an airtight container for 3-4 days. Bring to room temperature before serving.
    The Swabian potato salad is not suitable for freezing.ย 

    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 Jรคgerschnitzel โ€“ Hunter Schnitzel or the Wiener Schnitzel, or Baked Schnitzel. And it is also great with Frikadellen โ€“ German Meatballs, Veal Meatballs, Sauteed Chicken Breast, or Pork Roast.

    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.

    close up sliced sausages and potato salad german style.

    More potato salads

    • Sour Cream Potato Salad with Bacon 
    • Potato Asparagus Salad
    • Romanian Potato Salad - Salata Orientala 
    • Romanian Boeuf Salad 
    • Salad Russe or Salad Olivier 
    • Deviled Egg Potato Salad

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    german potato salad sprinkled with chives in a white bowl.

    German Potato Salad (with Oil and Vinegar)

    A traditional German potato salad with oil and vinegar. This typical Swabian potato salad recipe is made with a broth-based dressing instead of mayonnaise.
    5 from 9 votes
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    Course: Salads
    Cuisine: German
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 -6
    Calories: 312kcal
    Author: Adina

    Equipment

    • Large pot
    • Small saucepan
    • Large bowl
    Prevent your screen from going dark

    Ingredients 

    • 2 lbs waxy potatoes 1 kg, Note 1
    • 1 small red onion
    • 1 cup beef broth 250 ml, Note 2
    • 2-3 tablespoons white wine vinegar
    • 1 teaspoon mustard Note 3
    • 1 pinch of sugar to taste
    • 5-8 pickles gherkins, depending on size and taste, optional, Note 4
    • 4 tablespoons neutral-tasting oil Note 5
    • fine sea salt or kosher salt
    • ground black pepper
    • a bunch of chives

    Instructions

    Potatoes:

    • Boil: Scrub and place them in a large pot. Cover them with cold water, add salt generously, bring them to a boil, and cook them until fork-tender, about 20 minutes, but it really depends on their size; please check.
      2 lb/ 1 kg waxy potatoes + 1 teaspoon salt
    • Peel and slice: Drain them well and leave them for about 5 minutes to cool down slightly. Peel them while they are still hot. Slice them and place them in a large bowl.
    • Remove and keep a few slices (3-4) of the cooked potatoes in another small bowl; you will need them to make the dressing.

    Pickles:

    • Slice them finely and add them to the bowl.
      5-8 pickles/gherkins, depending on their size

    Dressing:

    • Cook onion: While the potatoes are cooking, finely chop the red onion. Place the diced onion in a small pan, add the broth, and cook until the onions are soft; it will take a couple of minutes.
      1 small onion + 1 cup/ 250 ml beef broth
    • Add 2 tablespoons of the vinegar and whisk in the mustard and the sugar. Finally, add the reserved handful of sliced potatoes and blend with an immersion blender.
      2 tablespoon white wine vinegar + 1 teaspoon mustard + pinch of sugar + 3-4 slices cooked potatoes
    • Combine: Slowly pour the warm dressing over the hot potatoes, mixing very gently and taking care not to break the slices.

    Marinate:

    • Leave the potato salad to cool and marinate at room temperature for one or two hours. The potatoes will absorb the broth.
    • Add the oil and stir gently to combine.
      4 tablespoon oil
    • Chop the chives and add them to the salad before serving. Taste and adjust the flavor with more vinegar, oil, salt, and pepper, if necessary.
      small bunch of chives + 1 tablespoon vinegar (or more) + oil, salt and pepper to taste

    Notes

    1. Potatoes: Itโ€™s crucial to use waxy potatoes; starchy ones would fall apart.
    2. 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.
    3. Mustard: Itโ€™s preferable to use mild German mustard. However, you can replace it with another mild yellow mustard if you donโ€™t have it. Dijon mustard is also fine.
    4. Pickles or gherkins in a sweet sour brine. They are optional, but they add lots of flavor.
    5. Oil: It must be neutral-tasting. Olive oil is not suitable for making this salad.

    Nutrition

    Serving: 1portion from 6 | Calories: 312kcal | Carbohydrates: 41g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 939mg | Potassium: 1201mg | Fiber: 5g | Sugar: 5g | Vitamin A: 166IU | Vitamin C: 23mg | Calcium: 78mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. Sissi says

      June 11, 2016 at 3:40 pm

      I love this salad! Thank you for reminding me I haven't made it for ages... a German blogger made me discover it and I fell in love instantly. It's so original compared to most potato salads and the flavours are surprisingly complex and, as you say, it's really light. Your salad is particularly beautiful with chives on top!

      Reply
    2. Meghan | Fox and Briar says

      June 10, 2016 at 8:52 pm

      There are so many amazingly descriptive words in German, it is always fun to learn new ones. This is an interesting Potato Salad, I have never seen one like it before!

      Reply
    3. Anu - My Ginger Garlic Kitchen says

      June 10, 2016 at 8:02 am

      I love a good potato salad, and this looks perfect! I love the idea of adding broth based dressing instead of mayonnaise. YUM!

      Reply
    4. Karly says

      June 09, 2016 at 4:54 pm

      LOVE German potato salad! This looks incredible, and I don't even have to feel guilty for eating the whole bowl! I'm sold!

      Reply
    5. Dawn @ Girl Heart Food says

      June 09, 2016 at 2:48 pm

      I've never heard of this type of salad before, but it looks delicious. So lightened up by using broth instead of mayo. I bet this would be awesome with sausage!

      Reply
    6. marcela says

      June 09, 2016 at 12:23 pm

      Andina, this potato salad rocks! I totally love this recipe! Thanks for sharing!

      Reply
    7. Adina says

      June 09, 2016 at 7:41 am

      It is served cold or better at room temperature. And it is delicious, a classic in German cooking. ๐Ÿ™‚

      Reply
    8. Kathy @ Beyond the Chicken Coop says

      June 09, 2016 at 1:49 am

      Is this served warm or cold? I am intrigued...but I can't quite imagine the taste!

      Reply
    9. Marvellina @ WhatToCookToday says

      June 08, 2016 at 6:45 pm

      Yummy!!! I never really knew what Swabian meant until now. I used to cook Swabian schnitzel from a cookbook and that was delicious too

      Reply
      • Adina says

        June 09, 2016 at 7:41 am

        You could serve that schnitzel with this potato salad, a perfect fit! ๐Ÿ™‚

        Reply
    10. Lisa | Chocolate Meets Strawberry says

      June 08, 2016 at 11:38 am

      This potato salad looks so good, Adina! I've never tried it Swabian style, but the broth-based rather than cream-based dressing sounds yummy! Seems like it would be much nicer when you feel like something a bit lighter. It most definitely does sound schlozig! ๐Ÿ˜› Love that the German language has a word to describe just about everything!

      Reply
      • Adina says

        June 09, 2016 at 7:43 am

        Thank you, Lisa. I curse about the German grammar quite regularly, but when it comes to vocabulary this language is second to none. ๐Ÿ™‚

        Reply
    5 from 9 votes (9 ratings without comment)

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