Potato Salad (Kartoffelsalat)

This is a childhood favourite from my German heritage that I still make today.

Having done a little research over the years, I've discovered that potato salad varies considerably depending on which part of Germany you're from. My mother's family came from Northern Germany, where Kartoffelsalat is typically served cold and made with a creamy mayonnaise dressing. In Southern Germany, it's more commonly dressed with a warm broth and vinegar-based dressing and often topped with crispy bacon.

This version is the traditional Northern German version I grew up with.

It's certainly more carbohydrate-rich and calorie-dense than many of the recipes I share, but that's where balance comes in. No single meal needs to do everything. Potatoes are often unfairly criticised, yet they're a fantastic source of complex carbohydrates, potassium, vitamin C and important nutrients that support energy production and recovery.

I use new potatoes and leave the skins on whenever possible. Not only does this add fibre, but the skin also contains additional vitamins, minerals and beneficial plant compounds. New potatoes also tend to have a slightly lower glycaemic impact than floury potatoes and hold their shape beautifully in salads.

This is the sort of dish that tastes even better the next day once the dressing has had time to soak into the potatoes.

Recipe Overview

• Prep time: 15 minutes

• Cook time: 20 minutes

• Servings: 4 (as a side)

Ingredients

For the Potato Salad

• 750g new potatoes, halved or quartered, if large

• 1 small red onion, finely diced (or 4 spring onions, sliced)

• 1 pickled cucumber (gherkin), finely diced

• Salt and freshly ground black pepper

For the Simple Homemade Mayonnaise

• 2 egg yolks

• 150ml cold-pressed rapeseed oil

• 1 tbsp red wine vinegar

• Pinch of salt

Alternatively, use good-quality ready-made mayonnaise and add an extra splash of red wine vinegar to taste.

Method

1. Place the potatoes in a pan of salted water and bring to the boil.

2. Simmer for 15–20 minutes until just tender. Drain well.

3. While the potatoes are cooking, make the mayonnaise by placing the egg, vinegar and salt into a jam jar or tall container, slowly add the rapeseed oil, using a stick blender. Blend until thick and creamy.

4. While the potatoes are still warm, place them in a large bowl.

5. Add the diced onion, chopped gherkin and mayonnaise.

6. Mix gently until all the potatoes are coated.

7. Season generously with salt and black pepper.

8. Serve warm or allow to cool completely before refrigerating.

   
   

Nutrition (per serving – approx)

• Protein: 4g

• Calories: 280 kcal

• Carbohydrates: 25g

• Healthy fats: Moderate

• Fibre: 3–4g

(Values are approximate and will vary depending on ingredients used.)

Why This Works (60Fit Approach)

Food isn't just about protein. Potatoes provide valuable carbohydrates that help fuel activity, replenish glycogen stores and support recovery after exercise. They're also naturally rich in potassium, which helps maintain normal muscle and nerve function.

Combined with healthy fats from the mayonnaise and the crunch of onion and pickled cucumber, this is a simple, satisfying side dish made from real ingredients.

60Fit Tip

Make this the day before, if you can resist eating it straight away! The dressing slowly seeps into the potatoes overnight, and the flavour is even better the next day.

Serve alongside ham, frankfurters, schnitzel or grilled meats, or pack it up for a picnic on a sunny day.