How to make Kartoffelsalat

Why cooks start here

Kartoffelsalat is cooked the way Swabia and Bavaria cooks it — butter or clarified butter used without fuss, salt judged by hand, and no apology for a second helping. This is the home version, written down the way a German family cook actually puts it on the table.

Kartoffelsalat, a staple in the kitchens of Swabia and Bavaria, is a dish deeply rooted in the everyday meals of Southern Germany. This version captures the essence of a family tradition, prepared with care and without pretension. It's a dish that makes regular appearances not just at festive tables, but also on an ordinary Tuesday evening, where the butter melts effortlessly into the warm potatoes, and the salt is measured by feel rather than by scale. Expect a Kartoffelsalat that is both hearty and delicate, where the creamy texture of waxy potatoes meets the subtle tang of white wine vinegar and mustard. Each bite is a balance of savory broth and the gentle bite of fresh chives, seasoned to perfection with fine sea salt and black pepper. This salad stands proudly on its own, inviting a second helping without a hint of guilt.