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Kartoffelsalat is a traditional potato salad hailing from the region of Swabia in Southern Germany. It typically consists of boiled and sliced potatoes, chopped onions, beef broth, white vinegar, oil, mild German mustard, sugar, and pepper. Although the ingredients of this salad are quite simple, they need to be chosen carefully to achieve the best results.
Strong beef broth is the most traditional, but chicken or even vegetable stock may also be used instead. As the salad’s flavor is said to improve with time, it is often prepared a day ahead of consumption. Swabian potato salad is traditionally garnished with fresh chives on top, and it typically accompanies German sausages.
MOST ICONIC Kartoffelsalat
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Rotkohl is a traditional salad and side dish made from red cabbage that is finely shredded and then braised or slow-cooked with ingredients like apples, onions, vinegar, sugar, and various spices such as cloves, bay leaves, and sometimes juniper berries.
The dish is known for its sweet and sour flavor, which comes from the combination of sugar and vinegar, and its deep purple color, which can be enhanced by adding a bit of acidic liquid like apple cider vinegar or red wine during cooking. Rotkohl is often served as a side dish, particularly with hearty German meals such as roast pork, sausages, duck, or goose.
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Pickled or salted herring fillets are doused in a sweet and sour sauce of cream, yogurt, pickling liquid, and fresh herbs along with apples, pickles, and onions in this German specialty called sahnehering. Typical varieties of herring fillets used in this specialty include bismarck herring, matjes herring, or Baltic herring, and the dish is often finished with freshly chopped chives on top before serving.
The refreshing combination is usually enjoyed chilled with boiled jacket potatoes and a cucumber salad on the side, but it can also be spread on a slice of buttered brown bread. Sahnehering is usually consumed as a side or snack, and it is a traditional fasting dish that's mainly prepared in northern Germany and the Rhineland.
Bayerischer Wurstsalat is a traditional salad originating from Bavaria. It's made with Regensburger knockwurst sausage, diced onions, olive oil, wine vinegar, salt, pepper, and paprika. The wurst is peeled and sliced thinly, then tossed with the onions, olive oil, vinegar, and seasonings.
Before serving, it's chilled, then dusted with paprika on top. The salad is sometimes also served as an appetizer, and it's recommended to serve it with beets, pickles, bread rolls, and butter.
Wurstsalat is a traditional salad from Germany (especially southern parts), Switzerland, Austria, and Alsace in France made with strips of sausage. It's a popular dish often consumed as a light meal in beer gardens or traditional inns, especially during the warm summer months.
The main ingredient in wurstsalat is thinly sliced sausage. The most commonly used type is Lyoner, fleischwurst, or stadtwurst, although the Swiss variant often uses cervelat. These are all types of cooked sausage that are similar to bologna or frankfurter.
VARIATIONS OF Wurstsalat
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Rettichsalat is a traditional salad originating from Bavaria. This Bavarian classic is made with a combination of white radish, chives, white wine vinegar, vegetable oil, salt, and black pepper. The radish is peeled and sliced into thin disks. The vinegar is mixed with salt, pepper, and oil.
The radish slices are simply tossed with the dressing and then garnished with chives before serving. Rettichsalat is often served as an accompaniment to meat dishes.
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