When you think of German cuisine, you usually think of Wurst (sausage), mountains of Kartoffeln (potatoes), and liters of Bier (I mean, c’mon. “beer”). Rightfully so. Those things are delicious and make up a good portion of the German diet. But that’s not all…

The German salad (or Salat) might not be something you know much about, but it makes its appearance at many meals and comes in all flavors. At my local Rewe, a salad bar just opened and I find myself ogling the many exotic and sometimes bizarre combinations. Along with international favorites like the Griechischer Salat and Caprese Salat, here are some of the highlights (and a few lowlights) of the German salad scene.

German Salad Bar Photo: Erin Porter

Kartoffelsalat (Potato Salad)

This is a classic and hardly the only option, but I can’t skip ahead without talking about the obligatory option of potato salad.

One thing I didn’t know before moving to Germany is that what I thought of as “German Potato Salad” is far from the only version. I served mine hot and with balsamic vinegar and have no idea why I thought that was an authentic potato salad.

Kartoffelsalat can come hot or more often cold, with pickles and egg, or with loads of mayonnaise, bacon, or with onions and white vinegar. I am not a huge fan of the mayonnaise-y type, but have an abiding love for white vinegar purely from this dish. Never say no to Kartoffelsalat. Though it usually looks standard, it rarely tastes the same.

Gurkensalat (Cucumber Salad)

Gurkens are everywhere in Germany. They find their way into Döner, kid’s snacks, and make for a refreshing salad you will see at many a grillparty or get together.

Cucumber is sliced thinly for this salad, then drowned in Saur sahne (sour cream) or quark, vinegar, and fresh dill.

Pastasalat (Pasta Salad)

Just as noodle salad comes to every party back in my native USA, Pastasalat is a popular date to every German gathering. Differences I have noticed are a disturbing amount of Erbsen (peas) and Gurken (cucumbers) included and an abundance of dressing.

The best can be surprisingly light and tangy a real wake-up from the typical German palate. Mediterranean flavors are also a favorite. One pasta salad I have not seen but found in my research is the Spätzlesalat which takes advantage of Germany’s favorite pasta. Plans to make that immediately are in the works.

German Salad options Photo: Erin Porter

Fleischsalat or Wurstsalat (Meat Sausage salad)

That name alone grosses me out. Meat. Salad. Not for me.

But Germans disagree. This meaty option is everywhere. Strips of what appears to be lunch meat (bologna?) coated in thick sauce, often with the beloved pickle. I hear it’s like a spread and kids love it, but I have yet to feed it to myself or my kid. While it is always in the grocery store in pre-packaged containers, I was encouraged it didn’t find a home in my store’s new salad bar.

Linsensalat (Lentil Salad)

Alternative bases like lentils and bulgur are all over the German salad scene. I had never eaten much of these before coming to Germany, but in multi-kulti (multicultural) Berlin there is no way to avoid them. Which is a good thing!

You can buy a to-go cup of these filling salad for as little as 1.50 euro from cafes even on the S-Bahn platform. Full of middle eastern spices and bell peppers, these are a life saver for food on the go.

Heringssalat

Just like the Fleischsalat, I am not into this option. Influenced by our Eastern neighbors and Northern Germans’ love of herring, this fishy salad typically contains diced pickled herring, boiled vegetables (like carrots and beets), chopped onions, and mayonnaise. It gets fancied up with boiled eggs, but that isn’t making it more appetizing to me.

Spargelsalat (Asparagus Salad)

I can’t talk about food in Germany without talking about Spargel (asparagus). The season is officially over as it runs from early spring to June 24th, but when the “King of Vegetables” is in town it hits all parts of the menu, including the salad list.

I have had it with tomato and mozzarella, in a Chinese restaurant with soy sauce, and with Feldsalat and a mustard vinaigrette. As a Spargel convert, I’ve found all versions delicious.

Sauerkrautsalat (Sauerkraut Salad)

Another unavoidable element of German cuisine is Sauerkraut. Germans boast that this raw option boosts the immune system. Often paired with celery, carrots, and lots of salt and pepper, it doesn’t get more German than this.

What is your favorite German salad? Have a salad recipe to share?