Easy German Potato Salad Recipe

A German Potato Salad Recipe that’s creamy and tangy without the use of any mayo.  This recipe is easy to whip up and makes enough to bring to a party or to have as a side dish throughout the week.  The creamy texture this salad is known for is made from using chopped boiled eggs instead of heaps of mayo.

I dislike mayo immensely and find that often the only salads available a pot lucks or barbecues often are mayo-based salads.  Many people love mayo but I am not a fan.  This German Potato Salad Recipe is one of my favourite salads to bring to parties because even the mayo lovers enjoy this version of potato salad just as much and I have something to eat with my burger.

Making this salad is really easy but is something best made the night before or the morning of a party you would like to bring it to.   Something else to note about potato salad is that everyone has an opinion on potato salad because there are a million different ways to make it.  Mayo-based, oil-based, hot, cold, with bacon, no bacon… Germany has several regions each with its own way of making this potluck fave.  This version is more typical of Northern Germany.

How To Make German Potato Salad

First start with about 4 lbs of potatoes that are pealed, quartered and any dark spots removed.  Fill a large pot about 1/2 full of water with 1 tsp of salt. Adding salt to the water is an easy way to season the potatoes while they cook.  Bring to a boil on high heat with a lid covering the pot.

Boil about 15-20 minutes or until a fork can easily be inserted to the centre of the potato.  Carefully drain water from the pot of potatoes and then refill with cold water.  This will help to remove any extra starch and cool the potatoes at the same time.

While the potatoes are boiling in a small pot hard boil 4 large eggs.  Once boiled drain the water from the pot and then fill pot with eggs inside with cold water to remove the shells.  This will also help to cool the eggs more quickly and help to separate the shells from the eggs so they peel a little more easily.

While eggs and potatoes are cooking finely chop one large bunch of green onions by first removing the roots and any brown peels.  Then cutting across the green onion in 1/8 of an inch slices.

Peel eggs once cooled and finely chop the entire egg.  Chop cooled potatoes into large bite size pieces and place inside a large bowl.  Add chopped egg and onions.  Then add 1/2 cup of white vinegar, 1/2 cup olive oil, 1 tsp salt and 1 tsp black pepper.  Mix well.

Cover and put in fridge until ready to serve or for up to 1 week.   I find that this recipe is best when it is made a day ahead of time.  Allowing this German  Potato Salad Recipe to sit overnight gives the vinegar, eggs and onions a change to marry and really brings out the flavour.

Overhead shot of some sliced green onions

What Potatoes Work Best For Making Potato Salad?

You can use any potato to make potato salad but I prefer to make this salad with white potatoes.  I find the white potatoes are a little softer than yellow potatoes so when I go to mix the salad it gets a little more of a creamier texture.  If you want to use yellow potatoes they work well too but I find that they tend to be a firmer potato so this salad does get as much of the creamy texture.

Should German Potato Salad Be Served Hot or Cold?

This potato salad recipe is meant to be served cold.  Again there are a million varieties of German potato salad but any mayo or egg version are best served cold.  If you are making a version which is oil and vinegar based but with an onion and bacon focus this version is best served warm.

Here is a great warm German Potato Salad Recipe worth checking out from The Stay At Home Chef.

An overhead shot of German Potato Salad in a deep grey serving dish beside some sliced eggs and green onions

How Long Can Potato Salad Be Left Out?

No more than 2 hours at room temperature.  That is the time frame that is considered safe for most foods to be able to sit out.  It is said that it takes roughly 2 hours for bacteria to grow to dangerous or inedible levels in foods.  However, that said, potato salad is a favourite at parties and if the party you are at is outside in 90-degree heat this time frame will need to shrink to about 1 hour tops.    This article from Chowhound is a great resource for more info.

Overhead shot of German Potato Salad in a rectangular grey dish on a light grey table with some sliced hard boiled eggs and green onions

German Potato Salad Recipe

A 100% mayo-free, creamy and tangy potato salad recipe sure to become a party pleaser or favourite family side.
4.60 from 5 votes
Print Pin Rate
Course: Salad, Side Dish
Cuisine: American, German
Keyword: Healthy Side Dish, Potato Salad, Potluck Recipes, Salad Recipes
Prep Time: 30 minutes
Cook Time: 20 minutes
Resting Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 8 servings
Calories: 329kcal
Cost: $6.00


  • Large Pot with Lid
  • Small Pot
  • Knife
  • Large Bowl
  • Spoon


  • 4 lb potatoes peeled and quartered
  • 4 large eggs hard boiled, peeled and chopped
  • 1 large bunch of green onions finely chopped
  • 1/2 cup white vinegar
  • 1/2 cup olive oil
  • 2 tsp salt
  • 1 tsp black pepper


  • Peel and quarter 6 large or 8 medium white or yellow potatoes.
  • Fill a large pot of water half way full and add 1 tsp of salt and bring to a boil. Add potatoes and cover pot with lid leaving a little space for steam to leave. Continue to boil until potatoes are soft enough for a fork to be inserted in the centre easily.
  • Carefully drain water from pot and refill with cold water to quickly cool down potatoes
  • While potatoes are boiling in a small pot add 4 large eggs and bring to just before a boil. Remove from heat and let sit covered for 12 minutes. Drain water and then refill pot with cold water to cool eggs. Once cool peel and chop.
  • Once potatoes are cool cut into large bite size pieces and place in a large bowl. Add chopped hard boiled eggs, 1/2 a cup of white vinegar, 1/2 a cup of olive oil, chopped green onions, 1 tsp of salt, 1 tsp black pepper and mix well.
  • Cover and refrigerate for at least two hours to cool or overnight. Allowing to sit overnight is best to allow flavours to meld together for more flavour.
  • Salad will keep for up to 7 days covered in refrigerator.


If serving at a party it is not recommended to leave this salad out of the fridge for more than 2 hours.  If in the sun or heat it is recommended to shorten this window to no more than 1 hour.


Serving: 279g | Calories: 329kcal | Carbohydrates: 41g | Protein: 6g | Fat: 16g | Saturated Fat: 2.7g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 10.9g | Trans Fat: 0g | Cholesterol: 92mg | Sodium: 311mg | Potassium: 1008mg | Fiber: 5.2g | Sugar: 2.5g | Vitamin A: 1150IU | Vitamin C: 65.2mg | Calcium: 50mg | Iron: 2.2mg
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Please Note:The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Pinterest pin showing an overhead shot of potato salad inside a grey dish with eggs and green onions on a light grey table

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    1. Hi Mary, I don’t add anything sweet to this salad. No need. But if you prefer sweeter recipes you could always add some honey but I would try it as it is first.

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