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This authentic german potato salad, known in Baden as Badischer Kartoffelsalat, is one of the most beloved dishes in our family. Furthermore, my father made it every time we grilled in the garden. The smell of warm broth soaking into the potatoes still takes me back to those summer evenings in the Black Forest.. In fact, in Baden this potato salad is not just a side dish — it is a tradition. Additionally, we eat it alongside Maultaschen, on a Vesperbrett, or at Christmas with Wienerle sausages. In short, if you grow up in Baden, Kartoffelsalat is simply part of life.

What makes this Baden version special is the dressing. Furthermore, unlike the creamy mayonnaise version from northern Germany — which tastes completely different — the Baden Kartoffelsalat uses a warm broth and vinegar dressing. Additionally, the secret is sautéing the onions in plenty of oil until glassy, then using the same pan to make the broth. In short, that one pan carries all the flavor — and it makes all the difference.

WHAT YOU’LL NEED

For the best results you need a good → heavy pan — you will use it for both the onions and the broth, which is the key to the authentic flavor. Additionally, a → sharp mandoline slicer gives perfectly even potato slices that absorb the dressing evenly.

Authentic Baden Potato Salad (Badischer Kartoffelsalat)

Prep time: 15 minutes Cook time: 25 minutes Rest time: 60 minutes Total time: 1 hour 40 minutes
Print Recipe
Servings: 4 People
Course: Salad
Cuisine: Germany
Ingredients Method Notes

Ingredients
  

  • 900 g 2 lb waxy potatoes, firm boiling variety
  • 1 medium onion finely diced
  • 2-3 tbsp neutral oil sunflower or vegetable oil — use plenty!
  • 240 ml 1 cup water
  • 1-2 tsp beef bouillon powder — or vegetable bouillon for vegetarian version
  • 1 tbsp mustard
  • 2-3 tbsp mild vinegar — Melfor vinegar is traditional
  • Salt and black pepper to taste
  • Fresh parsley chopped

Method
 

  1. Cook the potatoes. Cook the potatoes whole with their skins on in boiling salted water for about 20 minutes until fork-tender.
  2. Sauté the onions. Finely dice the onion. Heat plenty of oil in a pan and sauté until soft, translucent and glassy — not browned. This step is crucial.
  3. Slice the potatoes. Peel the potatoes while still warm and cut into thin even slices. Place immediately into a large bowl.
  4. Add the onions. Pour the sautéed onions with all the oil directly over the warm potato slices.
  5. Make the broth. Using the same pan — do not wash it! — add the water and bring to a boil. Stir in the bouillon powder to make a strong broth. The pan juices from the onions add extra flavor.
  6. Season the salad. Add mustard, vinegar, salt and pepper to the potatoes and onions.
  7. Add the broth. Gradually pour the hot broth over the potatoes while gently mixing. Add a little at a time until the salad is moist and well combined.
  8. Taste and adjust. Add more salt, vinegar or broth as needed.
  9. Rest. Cover and let the salad rest for at least 1 hour before serving. It tastes even better the next day.
  10. Finish. Stir in fresh chopped parsley just before serving.

Notes

Always use the same pan for the onions and the broth — this carries all the flavor and is the secret to an authentic Baden Kartoffelsalat. Always cook potatoes with their skins on — they absorb less water and taste better. Slice them while still warm so they soak up the dressing. The onions must be glassy and soft — never browned. Melfor vinegar is the traditional Baden choice — it is lighter and milder than regular vinegar. The salad tastes best after resting for 1 hour — or even better the next day. For a vegetarian version simply use vegetable bouillon instead of beef bouillon.

What to serve with Badischer Kartoffelsalat

In Baden, this potato salad is served on almost every occasion. Furthermore, it is the classic companion to Maultaschen — the famous Baden pasta parcels. Additionally, it is an essential part of a traditional Vesperbrett — the Baden cold supper with bread, cold cuts and cheese. In Germany, Kartoffelsalat with Wienerle sausages is also a beloved Christmas Eve tradition. Moreover, it is perfect alongside grilled meats and sausages in summer. In short, once you have this recipe you will find a reason to make it every week.

Baden vs. the rest of Germany

Potato salad divides Germany like few other dishes. Furthermore, in Baden and Swabia the warm broth and vinegar version is traditional — no mayonnaise. Additionally, as you travel north through Germany the recipes change dramatically. In NRW and northern Germany, creamy mayonnaise-based potato salad is the norm. In short, both are delicious — but in Baden, the broth version is the only real Kartoffelsalat! 😄

Looking for more traditional German salads? Browse my German Salads collection.

Learn more about German cuisine on Wikipedia.