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German Potato Salad in a glass bowl with two wooden salad spoons on the side

Traditional Swabian Potato Salad (Schwäbischer Kartoffelsalat)

Prep Time: 30 minutes
Resting Time 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
This classic Swabian Potato Salad combines tender gold potatoes, fresh cucumbers, and a punchy dressing of vinegar, oil, and spices. It’s a staple in Southern Germany and a family favorite for gatherings and picnics. Enjoy this easy, wholesome, and authentic side dish!
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Ingredients

  • 6 medium gold potatoes or 9 small ones
  • 1/2 english cucumber peeled
  • 1/2 small yellow or white onion optional
  • 1/2 tsp salt all the seasoning measurements are approx. Every person loves it differently. Add more if needed.
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp celery salt
  • 1/2 tsp curry powder
  • 4 tbsp red wine vinegar
  • 4 tbsp olive oil
  • 5 tbsp cold water

Instructions

  • Cook the potatoes. Place the unpeeled potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce the heat and simmer for about 20–25 minutes, or until the potatoes are fork-tender.
  • Cool, peel, and slice. Drain the potatoes and let them cool for about 15 minutes, just until they are comfortable to handle. Peel them while still warm, then cut them into thin slices and place them in a large mixing bowl.
  • Prepare the cucumber. Peel half of the cucumber. Using a mandoline or sharp knife, slice it very thinly and add it to the potatoes.
  • Add the onion. Peel the onion and cut it in half. Finely dice half of the onion and add it to the bowl.
  • Season the salad. Add the salt, black pepper, paprika, celery salt, and curry powder. Pour the red wine vinegar, olive oil, and cold water directly over the potatoes. Gently toss everything together so the potato slices stay intact. Taste and adjust the vinegar, oil, water, or seasonings as needed. The salad should be juicy and moist, but not soupy.
  • Let it rest. Let the potato salad rest for at least 30 minutes before serving so the potatoes can absorb the dressing and flavors. Taste once more before serving and adjust the seasoning if needed.

Notes

Debbie’s Tip: The exact amount of vinegar, oil, water, and seasonings can be adjusted to your taste. The potatoes should be moist and juicy enough to absorb the dressing as they rest, but the salad shouldn’t be soupy.