German Potato Side Dish

To make Salzkartoffeln, I generally use Yukon Gold. It is the closest kind of potato that I know in the US that reminds me of German potatoes.

It is a wonderful all-purpose potato with the perfect level of starch to hold its shape when boiled without skin.

Salzkartoffeln Recipe

German Potato Side Dish Salzkartoffeln

Angela Schofield
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dishes
Cuisine German
Servings 3 portions


  • 1 pound of firm potatoes i.e. Yukon Gold, Red Bliss, Carola, Inca Gold, Rose Gold etc.
  • 1 teaspoon of salt
  • Cold water


  • Wash the potatoes and then peel them.
  • Make sure you cut off any bad parts.
  • Rinse potatoes and cut into equal sized pieces to make sure they will cook evenly.
  • Add the potatoes to a medium sized pot.
  • Cover them with cold water and add the salt.
  • Put the lid on and bring to a boil, then lower to medium heat and boil for about 10 to 20 min.
  • Use the point of a sharp knife to check if they are done. Make sure you don´t overcook them.
  • Pour out the water and let them steam out in a strainer or directly in the pot.


Serving Tip: Salzkartoffeln are the perfect side for any meat dish, especially those with a great German sauce like Gulasch or Rouladen.