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South Africans in Germany
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Potatoes

Potatoes are a staple food in Germany.
You’ll find them as a side with almost every traditional dish you order in a restaurant — from schnitzel to sausages and everything in between. The good news? Germans don’t believe in boring spuds. Potatoes are served in a glorious variety of ways: mashed, fried, boiled, baked, roasted (Bratkartoffelen) grated into dumplings, or tossed into hearty salads (Kartoffelsalat).

Facts about potatoes

Facts about potatoes

  • Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the Spanish.
  • There are more than 5000 varieties available. If you go to any Farmers’ market or Wochenmarkt, you will see a variety of different potatoes, even blue or purple ones.
  • The more starch there is in a tuber, the more floury the potato. New potatoes have the lowest starch content at 12%, whereas the most floury potatoes have 18%.
  • In Germany you get four basic categories: festkochend (waxy), vorwiegend festkochend (medium waxy), mehlig (mealy) and Frühkartoffeln (new potatoes)
  • German stores label potatoes based on these categories with a colored coded strip: green for festkochend, red for vorwiegend festkochend and blue for mehlig.
  • In addition to the main categories, potatoes in Germany are also classified by harvest time. New potatoes (Speisefrühkartoffeln) are harvested before August 1st and are only stored for a short time — up to two weeks. Then there are table potatoes (Speisekartoffeln), harvested after August 1st and suitable for longer storage. The term Speisekartoffeln literally means “eating potatoes,” as opposed to those grown specifically for planting (Pflanzkartoffeln).
  • Avoid potatoes that are sprouting, rotten, or badly damaged — they won’t keep well and may taste off. If a potato has turned green, it might have a slightly bitter flavour; just cut away the green parts before cooking.
    Also, if you buy potatoes in plastic packaging, be sure to remove them as soon as you get home. Potatoes need to breathe, and keeping them in plastic can cause them to sweat and rot faster.

Quick Guide

To make things easier, here’s a quick guide to which type of potato works best for each dish.
No more guessing — just grab the right spud for the job!

Vocabulary

There are two classic styles of German potato salad, and they draw a delicious line between North and South.
The Southern version (Swabian or Schwäbischer Kartoffelsalat) is cooked in a tangy broth and traditionally served warm — simple, savoury, and full of heart.
The Northern version, often referred to as Der Klassiker, is the one many know best: creamy, cool, and made with mayonnaise.

Der Klassiker: Potato salad with mayonnaise

Ingredients:

  • 1 kg waxy potatoes (e.g. Sieglinde)
  • 1 medium onion finely diced
  • 4 pickles cut into slices
  • 3 hard-boiled eggs, peeled and cut into slices
  • 7 tablespoons of mayonnaise
  • 1 tablespoon medium hot mustard
  • fresh dill, salt, sugar and pepper

Getting it done:

  • Boil the potatoes in salted water until tender. Let them cool slightly, then peel and slice them thinly.
  • In a bowl, mix the mayonnaise, mustard, and spices to make the dressing.
  • Once the potatoes have cooled, combine all the ingredients and gently toss them with the dressing.
  • Let the salad sit for at least 30 minutes before serving — this gives the flavours time to come together beautifully.

Schwäbischer Kartoffelsalat

Ingredients:

  • 1 kg waxy potatoes (ideally Sieglinde)
  • 1 medium onion
  • 60 ml neutral oil (e.g. sunflower or rapeseed oil)
  • 1 tbsp finely chopped chives
  • 300 ml hot vegetable or beef broth
  • 45 ml white wine vinegar (3 tbsp)
  • 10 g hot mustard (2 tsp)
  • Salt, sugar, and black pepper to taste
  • Optional: thinly sliced cucumber, gherkins, or radishes

Getting it done:

  • Boil the potatoes in salted water for about 20 minutes until tender. Let them cool slightly, then peel and slice thinly.
  • Finely dice the onion, and briefly bring it to a boil in the hot broth.
  • Remove from heat, then stir in the oil, vinegar, mustard, and season with salt, sugar, and pepper.
  • Pour the warm broth mixture over the potato slices and gently combine.
  • Stir in the chives. Let the salad sit for at least 1 hour to absorb the flavours.
  • Taste and adjust seasoning before serving. Add optional extras if desired.

Easy potato salad from Phyllis

Ingredients:

  • 500–700 g boiled potatoes, cubed
  • 1 small onion, finely diced
  • 30 ml mayonnaise (2 tbsp)
  • 30 ml olive oil (2 tbsp)
  • 30–50 ml water (adjust to consistency)
  • 1 packet Knorr Salatkrönung – Dill-Kräuter
  • Salt and black pepper to taste

Getting it done:

  • In a mixing bowl, combine the mayonnaise, olive oil, water, and Knorr Dill-Kräuter packet.
  • Stir in the diced onions.
  • Add the warm potato cubes and mix gently until well coated
  • Taste and adjust seasoning if needed. Serve slightly warm or chilled.