a bowl of German potato salad.

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You can find two types of German potato salad; a creamy mayo based version and a vinegar based version. This is the creamy mayonnaise version known as Kartoffelsalat in Germany. It is very similar to American style potato salad and is prepared almost the same. The biggest differences between this German potato salad and the American potato salad are:

  • How the potatoes are cooked and prepared.
    . The addition of hard boiled eggs
  • The use of dill pickle vs. sweet pickle
  • The addition of pickle juice to the dressing
  • Using a good, German stone ground mustard

This is an easy salad to pull together and is best made several hours to one day ahead of serving.  It is the perfect addition to your Oktoberfest Menu and works beautifully next to a Classic German Pork Schnitzel.

HOW TO MAKE GERMAN POTATO SALAD

  • Let’s start with the preparation and cooking of the potatoes. This is very different than how I had made potato salad in the past. I always peeled my potatoes and cut them into chunks before cooking them in boiling water.  In this preparation, you are cooking the potato whole with the skin on. I had read somewhere that this was the authentic way to prepare the potatoes but I’m not sure why. My best guess is that it protects the potato from becoming water-logged. The potato definitely tastes better some how. Who knew? Just let the potato cool so you can handle it and the peels come right off. 
raw potatoes and an onion.
  • That probably is another reason to keep the peels on – ease of removal. You can use a vegetable peeler, although I found the skins got caught in the blade and I had to stop and clean the peeler several times. I used a paring knife and found that to be better if I  used the knife to scrape off the skins.
potatoes boiling in a pot of water.
  • Once you have peeled the potatoes (BTW, wait for them to cool off a bit so they are easy to handle.), cut them into 1/2 inch chunks and place in a bowl.
  • Pickles. I’ve always used sweet gherkin pickles in my potato salads so using dill was new and the addition of that pickle juice is really the key. It changes the whole profile from sweet to slightly tart and I love it as a side dish to sandwiches and my Classic German Pork Schnitzel. 
  • Simply chop up your dill pickles and add them to the bowl with the potatoes. Also finely chop the onion and add that to the bowl too. Be sure to taste the potato salad once it is prepared. If it needs a bigger punch, feel free to add additional chopped pickles or juice. Sometimes, more can be better.
dill pickles.

This salad calls for chopped hard boiled eggs. 

HOW TO COOK HARD BOILED EGGS

  1. Place eggs in a single layer at the bottom of a pot
  2. Cover with cold water by about 1 inch above the eggs
  3. Bring water to a full rolling boil
  4. Turn off heat, cover the pot, and let eggs sit for:
    • 10-12 minutes for hard-boiled
  5. Prepare an ice bath while eggs are cooking
  6. Transfer eggs to ice bath immediately after cooking time is up
  7. Let cool for about 5 minutes
  8. Peel under cool running water for easiest peeling

Tips:

  • Older eggs peel more easily than very fresh ones
  • Adding a teaspoon of vinegar to the water can help prevent cracking
  • Don’t overcook or you’ll get a greenish ring around the yolk
  • Store peeled eggs in the refrigerator for up to 1 week
  • Once you cooked, cooled and peeled your eggs, chop them and add to the bowl with the potatoes and pickles.  I love the addition of the hard boiled eggs. You are adding some protein and the egg yolk kind of blends in with the mayo to make it creamier. I left some bigger pieces in the salad so you could see what you were eating. Really tasty.
chopped hard boiled eggs in a bowl.
  • While the potatoes are boiling, you can make your dressing in a large measuring cup or bowl, mix the Greek yogurt, mayo, pickle juice, mustard and salt and pepper.  Whisk everything together, taste and adjust seasoning.
  • The final addition to the dressing is mustard. I’m sure Dijon or even a yellow mustard would work but since I was working on an entire German Oktoberfest menu, I had this great Inglehoff Stone Ground Mustard. I’ve got to say, that mustard is amazing. It has whole mustard seeds in it, and a real nice wine/vinegar taste. I think it really elevated the dish. I find this at my grocery store but you can buy it online in the link above.
potato salad dressing in measuring cup.
  • Add the dressing to the potato mixture while the potatoes are still warm.  Gently combine everything together and taste.  Adjust seasoning now and if you want more pickles, chop and add some more.
a bowl of German potato salad.
  • I recommend that you chill the salad for at least an hour and up to overnight before serving.  The longer the salad sits, the more flavorful it becomes.

German Potato Salad (Kartoffelsalat) FAQ

German potato salad (Kartoffelsalat) comes in two main varieties: a creamy mayonnaise-based version popular in Northern Germany and a warm vinegar-oil based version common in Southern Germany. The creamy version is very similar to American potato salad but features unique German touches like dill pickles, pickle juice in the dressing, and German stone-ground mustard. This recipe focuses on the traditional Northern German creamy mayonnaise-based Kartoffelsalat.

There are two distinct styles of German potato salad:

  • Northern German (Kartoffelsalat): Creamy mayonnaise-based, served cold, similar to American potato salad
  • Southern German: Warm vinegar-oil based dressing, served warm or at room temperature This recipe is for the Northern German creamy version, which is more popular in restaurants and German-American communities.
While both use mayonnaise, German Kartoffelsalat differs from American potato salad in several key ways:
  • Potatoes: Cooked with skins on, then peeled and prepared differently
  • Eggs: Always includes hard-boiled eggs
  • Pickles: Uses dill pickles instead of sweet pickles
  • Dressing: Includes pickle juice for extra tang
  • Mustard: Features German stone-ground mustard instead of yellow mustard
For creamy German Kartoffelsalat, use waxy potatoes like Yukon Gold, red potatoes, or German fingerlings. These varieties hold their shape well when boiled with skins on and peeled afterward. The traditional German method involves cooking potatoes whole with skins, then peeling while warm for better texture and flavor absorption.
The creamy mayonnaise-based German Kartoffelsalat (this recipe) is served chilled, just like American potato salad. The Southern German vinegar-based version is typically served warm. Both styles can be enjoyed at room temperature, but the creamy version is best when properly chilled to allow flavors to meld.
Creamy German potato salad will last 3-4 days when stored covered in the refrigerator. Like other mayonnaise-based salads, it should be kept consistently cold and consumed within this timeframe for food safety. The pickle juice in the dressing helps preserve it slightly longer than basic potato salads.
Yes, creamy German potato salad actually improves when made 4-6 hours ahead or overnight. The flavors meld beautifully, and the pickle juice adds depth to the overall taste. Store covered in the refrigerator and give it a gentle stir before serving. Unlike the warm vinegar version, this style is meant to be made ahead.
While dill pickles are traditional in German Kartoffelsalat, you can substitute:
  • Sweet pickles (though this makes it more American-style)
  • Cornichons for a more European flavor
  • Pickled cucumbers or gherkins
  • Sauerkraut (finely chopped) for authentic German taste Always reserve some pickle juice for the dressing regardless of pickle type used.

To prevent mushy potatoes in creamy German Kartoffelsalat:

  • Cook whole potatoes with skins on until just fork-tender
  • Use waxy potato varieties, not russets
  • Peel potatoes while still warm but not hot
  • Let potatoes cool slightly before adding dressing
  • Cut into uniform pieces for even cooking
  • Don’t overmix when combining with mayonnaise
German stone-ground mustard has a coarser texture and more complex flavor than American yellow mustard. It’s made from brown and white mustard seeds ground between stones, creating a grainy texture with intense, sharp flavor. This adds authentic German taste to Kartoffelsalat and is available in most grocery stores in the condiment aisle.

Pickle juice is a key ingredient in authentic German Kartoffelsalat that adds:

  • Tang and acidity that balances the creamy mayonnaise
  • Enhanced pickle flavor throughout the salad
  • Traditional authenticity – it’s been used in German recipes for generations
  • Better preservation – the vinegar helps extend shelf life Start with 2-3 tablespoons and adjust to taste.

The creamy German Kartoffelsalat is typically gluten-free, but always check:

  • Mayonnaise labels (most are gluten-free)
  • German mustard (stone-ground varieties are usually safe)
  • Pickle ingredients (most are gluten-free)
  • Any added seasonings or garnishes The basic ingredients of potatoes, eggs, pickles, and mayonnaise are naturally gluten-free.
Creamy German potato salad contains approximately 200-250 calories per 1/2 cup serving, similar to American potato salad. The calorie count varies based on the amount of mayonnaise used and the addition of hard-boiled eggs, which add protein and richness to this Northern German version.

The two styles reflect regional German preferences:

  • Northern German (this recipe): Mayonnaise-based, includes eggs and dill pickles, served cold, similar to American style
  • Southern German: Oil and vinegar-based, often includes bacon, served warm, lighter and more acidic
  • Origins: Northern Germany’s cooler climate favored preserved ingredients like mayo and pickles, while Southern regions preferred fresh, warm preparations

No, creamy German potato salad should not be frozen. The mayonnaise will separate and the potatoes will become watery and grainy when thawed. Additionally, hard-boiled eggs don’t freeze well. This salad is best enjoyed fresh or refrigerated for up to 4 days. Unlike the vinegar-based Southern German version, the creamy style relies on fresh dairy ingredients that don’t preserve well through freezing.

Did you like this recipe?  If so, please leave a rating below and let me know if you changed anything.  I love to hear how my readers get creative.

If you are looking for a great side dish, give this version of potato salad a try. Better yet, try my Oktoberfest Menu which highlights:

Homemade Pretzels with Beer Cheese

German Pork Schnitzel

Knockwurst with Sauerkraut

Homemade Apple Sauce.

a bowl of German potato salad.

German Potato Salad

This yummy, classic creamy German potato salad features hard boiled eggs and dill pickle in the mix.
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soups & Salads
Cuisine German
Servings 4 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients
 
 

  • 2 Lbs. Russet potatoes  (about 3 medium); boiled whole with peel on
  • 1/4 Small Onion, chopped fine
  • 3 Eggs, hard-boiled and chopped
  • 3 Baby dill pickles, chopped
  • 2 Tbsp. Mayonnaise, more to taste
  • 2 Tbsp. Fat free Greek yogurt
  • 2 Tbsp. Pickle juice, from dill pickles
  • 1 Tbsp. German stone ground mustard
  • Kosher salt and freshly ground black pepper to taste
  • 1/4 Tsp. Paprika
  • 2 Tbsp. Flat leaf parsley, chopped

Instructions
 

  • Scrub your potatoes and place them in a large pot of cool water with a pinch of salt. You are going to bring the water to a boil and cook for 25 – 30 minutes until you can pierce them with a knife tip easily. Let the potatoes cool until you can easily handle. NOTE: you are boiling these potatoes whole and with the skin on.
  • Using a vegetable peeler or small paring knife, peel the boiled potatoes and cut them into chunks. Add the potatoes to a large bowl.
  • Finely chop the onion and the baby dill pickles and add them to the bowl. Gently mix.
  • Peel the hard-boiled eggs and cut them into small slices and add them to the potatoes in the bowl. Gently fold into the potato mix.
  • While the potatoes are cooking, in a small bowl or measuring cup, mix the mayo, yogurt, pickle juice, mustard, salt, and pepper.
  • Pour the dressing over the warm potatoes and stir well. Taste the potato salad and add more salt and pepper if needed. If the potatoes seem to dry, add a little more mayo or yogurt one tablespoon at a time. Refrigerate the salad for at least 2 hours before serving.
  • Dust the salad with paprika and sprinkle the salad with the parsley and serve.
Keyword salads, sides
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