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Recipe for Southern German Potato Salad – Oma's Kartoffelsalat

This recipe for German potato salad is an easy way to learn how to make potato salad. This one's usually served warm, but it tastes great cold as well. 

It follows the method shown for Easy Potato Salad, but has an interesting variation for the dressing, more in the style of the salads eaten in southern Germany

Ingredients:

• 1 - 2 onions, sliced
• 2 tablespoons (28 grams) butter
• 1 cup (240 milliliters) vegetable broth (see Hints below)
• 1½ pounds (681 grams) potatoes, sliced
• 3 egg yolks
• 3 tablespoons (45 milliliters) juice from a jar of dill pickles
• 2 tablespoons (30 milliliters) lemon juice
• 1 tablespoon (13 grams) sugar
• 4 - 5 dill pickles, cubed
• 1 bunch radishes, sliced (optional)
• salt and freshly ground black pepper, to taste
• chopped fresh chives, to garnish

Instructions:

1. In a large pot, cook the onions in the butter until they become translucent.
2. Add the broth and bring to a boil.
3. Add the potatoes.
4. Cover and simmer for about 10 minutes, or until the potatoes are tender. Remove the pot from the heat.
5. In a small bowl, mix together the egg yolks, pickle juice, lemon juice, and sugar to make the dressing.
6. Pour the dressing over the potatoes and mix until the potatoes are well coated.
7. Stir in the pickles and radishes, and season with salt and pepper.
8. Garnish with chives, and serve.

Notes/Hints:

• Use 1 cup of water and a bouillon cube instead of the vegetable broth
• If you have German pickles, use those instead. Since German pickles are semi-sweet, omit the sugar in the recipe and only add if needed. 

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Updated: March 23, 2026