The following are typical side dishes Germany wide
Kartoffelsalat: Potato salad – usually made with oil and vinegar here, so not as cloying as what you might be used to; it also often served slightly warmed.
Bratkartoffeln: thinly sliced potatoes which have been fried – thats how I do them – or baked in the oven. They usually have onion and sometimes bacon mixed through.
Sauerkraut: finely shredded white cabbage which has been fermented. It is often flavoured with juniper berries and then cooked in white wine. A very common side here, it goes really well with pork and sausages.