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.

Many describe German food as hearty and comforting, often based on filling ingredients like potatoes and bread. Yet, German cuisine has a refined side—”sehr fein”—and Germany is home to some of the finest bakeries in the world. With over 300 types of bread and more than 1,200 varieties of bread rolls and baked goods, Germany is truly a paradise for bread lovers. Stop by a bakery (Bäckerei) to sample local specialties like Brezeln (pretzels), Brötchen (bread rolls), and Schwarzbrot (dark rye bread). For dessert, indulge in Schwarzwälder Kirschtorte (Black Forest cake) or seasonal delights like Lebkuchen (gingerbread) during the holidays. German cuisine also shines in its regional diversity and seasonal approach, with distinct dishes depending on the area and time of year. Classic dishes like Bratwurst (grilled sausage), Sauerbraten (marinated pot roast), and Schnitzel (breaded pork or veal) are staples, often served with Kartoffelsalat (potato salad) or Rotkohl (red cabbage). If you’d like to explore German recipes at home, here are some websites to get you started:   Kochbar Brigitte German foods German girl in America Chefkoch Essen & Trinken My German Recipes More about German Cuisine Breakfast A traditional German breakfast (Frühstück) is a hearty spread featuring a variety of fresh bread and rolls (Brötchen), such as rye and whole-grain, often enjoyed with butter, cheese, or cold cuts like ham, salami, and liverwurst. Sweet options include fruit jams, honey, and chocolate spread (Nutella). Many also add yogurt with muesli or fresh fruit for a lighter start. Boiled eggs, either soft or hard, are popular and typically served in egg cups with a sprinkle of salt. Fresh slices of cucumber, tomatoes, apples, or berries bring a fresh, nutritious touch, while coffee or tea rounds out the meal. With its balance of savory, sweet, and fresh items, a German breakfast is satisfying and perfect for starting the day. Lunch Traditionally, lunch (Mittagessen) has been the main meal of the day in Germany, usually enjoyed around noon, and for many workers, it’s still common to eat in the company canteen, where they can find convenient, affordable, and balanced meals. However, dining habits in Germany, much like in other parts of Europe, have shifted over the past 50 years. Today, many people opt for a lighter meal at midday—sometimes even a second breakfast—saving a hot meal for the evening, which they enjoy at home with the whole family. This change reflects a growing preference for a more substantial dinner, allowing families to share time around the table in the evening. Kaffee und Kuchen Kaffee und Kuchen—literally “coffee and cake,” or sometimes Kaffeetrinken—is a cherished German tradition, comparable to the English five-o’clock tea. This custom usually takes place between lunch and dinner, often on Sundays with the whole family gathered around. It’s a time to slow down, enjoy a warm drink, and savor a slice (or two) of cake. Favorites include Schwarzwälder Kirschtorte (Black Forest cake), Apfelkuchen (apple cake), and seasonal cakes made with fresh fruits or nuts. Kaffee und Kuchen is not only about enjoying treats but also about connection, offering families and friends a chance to relax and spend quality time together. Dinner Dinner (Abendessen or Abendbrot) in Germany has traditionally been a lighter meal, often featuring an assortment of breads, cold cuts, cheeses, and fresh vegetables—resembling the morning’s breakfast spread or simple sandwiches. This lighter evening meal is common in many households, emphasizing variety and ease. In addition to the main meals, Germans sometimes enjoy smaller meals or snack breaks throughout the day, especially in the south, where they are known as Vesper or Brotzeit (literally “bread time”). These terms refer to a casual snack of bread, cheese, and meats, making them perfect for a quick refreshment between meals or as a pre-dinner bite. Modern German dinners now frequently include hot dishes, drawing from both German and international cuisines. Popular options might include pasta, stir-fries, casseroles, and stews alongside classics like Schnitzel, roasted meats, and seasonal vegetables. Dining out German cuisine is deeply rooted in seasonality and regional traditions, which influences what you’ll find on restaurant menus throughout the year. Dishes change to reflect what’s freshly harvested, with asparagus in spring, pumpkins and root vegetables in autumn, and hearty stews in winter. Each region has its specialties, such as Bavarian Weisswurst (white sausage), Swabian Maultaschen (a type of filled pasta), and Rhineland Sauerbraten (a marinated pot roast). Germany is also famously home to over 3,000 varieties of bread, an impressive showcase of its bread-making heritage. Beer enthusiasts can explore more than 1,500 different types of beer, from Bavarian Hefeweizen to Kölsch from Cologne. The sausage selection is equally rich, with more than 1,200 types, including Bratwurst, Bockwurst, and Frankfurter. Regional Dishes Here are some classic regional and seasonal German dishes that highlight the diversity and seasonal focus of German cuisine. Bavaria: Weisswurst (white sausage) served with pretzels and sweet mustard; Schweinebraten (roast pork with crackling), usually with potato dumplings. Swabia (Southwest Germany): Maultaschen (filled pasta dumplings, sometimes called Swabian ravioli); Spätzle (soft egg noodles), often served with cheese (Käsespätzle). Rhineland: Sauerbraten (marinated pot roast) with raisin sauce, often served with red cabbage and dumplings. Thuringia: Thüringer Rostbratwurst, a popular grilled sausage with a unique spice blend. Hamburg: Labskaus, a hearty mix of corned beef, potatoes, and beetroot, typically served with a fried egg and pickled herring. Saxony: Leipziger Allerlei, a vegetable medley with peas, carrots, asparagus, and morels, often served with crab or crayfish. Hessen: Äbbelwoi (Apple  wine), Grüne Soße (Green Suace) a sauce made from 7 herbs For more regional specialities see our Travel pages for Germany Seasonal Dishes Spring: Spargelzeit (asparagus season) brings dishes like white asparagus served with hollandaise sauce, potatoes, and ham. Summer: Fresh salads and light dishes featuring cucumbers, tomatoes, and herbs are popular; fruit-based desserts with strawberries and cherries are common. Autumn: Zwiebelkuchen (onion tart) and Federweißer (young wine) are enjoyed during the wine harvest season, along with pumpkin and mushroom dishes. Winter: Hearty stews like Eintopf and dishes with winter vegetables like cabbage and root vegetables