Authentic German Summer Potato Salad (Leichter Kartoffelsalat)

Total Time
30mins
Prep 10 mins
Cook 20 mins

A delicious and light potato salad, that relies on a few fresh simple ingredients rather than lots of mayo or other veggies to make a wonderful salad. time does not include cooling.

Ingredients Nutrition

Directions

  1. Drop the potatoes into enough boiling water to cover. Boil until they show just the slightest resistance when pieces with the point of a sharp knife. Dont overcook.
  2. Drain in a coloander, then peel and cut into 1/4 inch slices. Set aside in a bowl covered in foil.
  3. In a 2 - 3 quart saucepan, combine all the ingredients except lemon juice. Bring to a boil stirring occasionally. Reduce the heat to low and simmer for 5 minutes. Remove from heat and stir in lemon juice.
  4. Pour the sauce over the potato slices, turning to coat evenly. Let cool to room temperature then taste for seasoning and serve.

Reviews

Most Helpful

This is a very nice change from the usual German potato salad that has bacon fat, sugar, and thickening agents like flour. We were looking for a lighter, non-mayo salad to have with grilled bratwurst, and this recipe to me was worth making the steam in the kitchen on a 90 degree evening. The chicken broth and mustard combination gives a lot of flavor. I did not use the chopped onion (although I definitely will next time), but added fresh chopped scallions from the garden to the finished product. I'm glad I did, as the appearance of the salad is pretty monotonous and needs some color for more eye appeal. I did not peel the red potatoes I used (I never do, it's a waste of good food unless they have a green tinge), and I still wanted a lot more color. I think cooked green beans or carrots would be a great addition to punch up the visual impact and add some crunch.
This salad makes way more than four servings, in my opinion. I also object to the amount of salt, especially if you are using canned chicken broth that is not low sodium! A half teaspoon of salt per serving is just too much. I used half the salt called for and found it to be just fine. I also cut the amount of oil a bit, 1/4 cup instead of 1/3, and it didn't seem to be a problem.
I do have one question for the contributor: what is meant by "hot mustard"? Dry mustard, which is inherently hot? A prepared mustard? I think that needs to be clarified. I used prepared Dijon mustard, which is hardly "hot", but gives good flavor. If a dry powdered mustard is meant, I would be willing to try that, so I'm curious. I think the 2 teaspoons of dry mustard would help to thicken the dressing somewhat, as well.

zeldaz51 August 15, 2011

I was looking for a recipe for German potato salad that is similar to what the Alpine Inn in Custer, SD serves. This was very close! I used plain white vinegar and prepared yellow mustard in my salad since that is what I had on hand. I also garnished with a bit of chives. I think next time I will try half prepared mustard and half mustard seed, and also use green onions instead of white in my attempts to tweak this.
I would definitely recommend this to others. I'm not a big potato salad fan (because I don't want to eat something dripping in mayo and bacon grease) but this is different and refreshing.

Red Over Red September 06, 2010

Absolutely wonderful!! I used a small (1.5 lb) mixed bag of multi colored new potatoes. The black, red, and yellow potatoes gave great color. I boiled them whole, then cut the red and yellow ones in half lengthwise and the purple ones sliced about 4x. Used 1/2 white and 1/2 apple cider vinegar. Made the dish 3 hrs ahead and let sit on stove covered till ready to re-heat so flavors could blend.

rjridgway June 22, 2015

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