Authentic German Potato Salad

Introduction

Warm German Potato Salad, or Kartoffelsalat, is a beloved staple of Bavarian cuisine. Unlike its mayonnaise-based American cousin, this version features tender potatoes in a tangy, vinegar-and-bacon dressing. It strikes the perfect balance of savory, sweet, and acidic notes, making it a versatile side dish that pairs wonderfully with sausages, schnitzel, or roasted meats.

Time

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes

Needed Equipment

Large pot with lid
Skillet or sauté pan
Mixing bowl
Whisk
Knife and cutting board
Slotted spoon or spider strainer

Serving Size

6–8 servings

Difficulty Level

Easy–Intermediate

Allergen Information

Contains pork (bacon)
Gluten-free (verify stock/broth)

Dietary Preference

Not vegetarian
Not vegan
Dairy-free

Course

Side Dish

Cuisine

German (Bavarian)

Ingredients

Ingredient	Quantity
Waxy potatoes (Yukon Gold or red)	2 lb (900 g)
Bacon	6 strips (about 4 oz/115 g)
Yellow onion, finely diced	1 medium
Chicken or vegetable broth	½ cup (120 ml)
Apple cider vinegar	⅓ cup (80 ml)
Granulated sugar	1 tbsp (12 g)
Dijon or German-style mustard	2 tsp (10 g)
Salt	1 tsp (5 g), plus to taste
Freshly ground black pepper	½ tsp (2 g), plus to taste
Chopped fresh parsley or chives	2 tbsp (8 g)

Instructions

Cook the potatoes:
Place unpeeled potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender when pierced with a fork (about 20–25 minutes). Drain and set aside until cool enough to handle.
Prepare the bacon and aromatics:
While the potatoes cool, cut bacon into ½-inch (1 cm) pieces. In a skillet over medium heat, cook bacon until crisp and fat is rendered (about 5–7 minutes). Transfer bacon pieces to a paper towel–lined plate, leaving the fat in the skillet. Sauté diced onion in the bacon fat until translucent (about 3 minutes).
Make the dressing:
In a bowl or measuring cup, whisk together broth, vinegar, sugar, mustard, salt, and pepper until sugar dissolves and dressing is smooth.
Assemble the salad:
Peel the cooled potatoes and slice into ¼-inch (0.5 cm) rounds. Place in a large mixing bowl, pour the warm dressing over them, and gently toss to coat. The warmth allows the potatoes to absorb the flavors.
Finish and serve:
Fold in the sautéed onions and crisp bacon (reserve a few pieces for garnish). Sprinkle chopped parsley or chives on top. Serve warm or at room temperature.

Preparation Tips

Even cooking: Choose potatoes of similar size or halve larger ones so they cook uniformly.
Warm dressing: Pour dressing over warm potatoes to maximize flavor absorption.
Make ahead: Prepare up to Step 4 and refrigerate overnight. Reheat gently before serving and stir in fresh herbs and bacon.

Nutritional Information

Nutrient	Per Serving (1 cup)
Calories	280 kcal
Protein	5 g
Carbohydrates	30 g
Dietary Fiber	3 g
Sugars	3 g
Total Fat	16 g
Saturated Fat	4.5 g
Cholesterol	20 mg
Sodium	400 mg
Potassium	450 mg
Vitamin C	15% DV
Iron	6% DV

DV = Daily Value based on a 2,000-calorie diet.

Tips and Tricks

Customize acidity: Adjust vinegar up to ½ cup for a tangier salad.
Spice variation: Add a pinch of crushed red pepper flakes for heat.
Alternate herbs: Swap parsley with dill for a fresher note.

Add-Ons

Hard-boiled eggs: Quartered and stirred in for extra protein.
Pickles: Finely chopped dill pickles for crunch and tang.

Side Dishes

Bratwurst or Weisswurst
Schnitzel (pork or chicken)
Roast pork with crackling

Improvements

Smoked potato twist: Substitute half the potatoes with smoked fingerlings.
Vegan adaptation: Omit bacon, use smoked paprika in the dressing, and replace broth with mushroom stock.

Save and Store

Refrigeration: Store in an airtight container for up to 3 days.
Reheating: Warm gently in a skillet or microwave; stir in a splash of broth if dry.

FAQ

Q: Can I use red wine vinegar instead of apple cider vinegar?
A: Yes—red wine vinegar offers a deeper flavor. Use in a 1:1 ratio.

Q: How do I prevent potatoes from falling apart?
A: Use waxy varieties (Yukon Gold, red potatoes) and avoid overcooking; they should be fork-tender but not mushy.

Q: Is German Potato Salad served cold?
A: Traditionally it’s served warm or at room temperature; chilling can firm the dressing but mellows flavors.

Conclusion

Authentic German Potato Salad brings a comforting, tangy warmth to any meal. Its simple yet robust dressing clings to tender potato slices, enriched by crisp bacon and fresh herbs. Whether served alongside grilled sausages at a backyard gathering or paired with schnitzel for a hearty family dinner, this Kartoffelsalat never fails to delight.