German Potato Salad (Kartoffelsalat)

Forget the heavy mayonnaise-based potato salads you’re used to—German potato salad (or “Kartoffelsalat”) is a lighter, tangier alternative that’s served warm or at room temperature. This dish is packed with flavor from tender potatoes, crispy bacon, onions, and a vinegar-based dressing that makes it both refreshing and savory. A staple in German cuisine, this potato salad is often enjoyed at barbecues, picnics, or alongside sausages and schnitzel. Let’s dive into this authentic German Kartoffelsalat recipe and learn how to make it at home!

Ingredients

• 2 lbs waxy potatoes (Yukon Gold or red potatoes)
• 6 slices bacon, chopped
• 1 small onion, finely chopped
• ½ cup apple cider vinegar
• ¼ cup chicken broth or vegetable broth
• 2 tbsp Dijon mustard
• 1 tbsp sugar
• Salt and freshly ground pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

How to Make German Potato Salad (Kartoffelsalat)

Step 1: Boil the Potatoes

1. Wash the potatoes and place them in a large pot.
2. Cover with cold water, add a pinch of salt, and bring to a boil.
3. Cook for 15-20 minutes until the potatoes are fork-tender but not falling apart.
4. Drain and let them cool slightly. Peel the potatoes (optional) and slice them into ¼-inch rounds or chunks.

Pro Tip: Use waxy potatoes for this salad—they hold their shape better after cooking.

Step 2: Cook the Bacon

1. In a skillet, cook the chopped bacon over medium heat until crisp.
2. Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Reserve 2-3 tablespoons of the bacon fat in the skillet for the dressing.

Pro Tip: Cooking the bacon low and slow releases more fat for a richer dressing.

Step 3: Make the Warm Dressing

1. In the same skillet with the bacon fat, sauté the chopped onions for 2-3 minutes until soft and translucent.
2. Add the vinegar, chicken broth, Dijon mustard, and sugar. Stir well to combine.
3. Bring the mixture to a simmer for 2-3 minutes. Season with salt and pepper to taste.

Step 4: Toss the Potatoes with Dressing

1. In a large bowl, gently toss the warm potatoes with the vinegar dressing.
2. Add the crispy bacon and stir carefully to avoid breaking the potatoes.

Pro Tip: Toss the potatoes while they’re still warm to help them absorb the flavors of the dressing.

Step 5: Garnish and Serve

1. Sprinkle the potato salad with chopped fresh parsley for a burst of color and flavor.
2. Serve the salad warm or at room temperature.

FAQs About German Potato Salad

1. Can I make Kartoffelsalat in advance?

Yes! You can prepare it a few hours ahead and store it at room temperature or in the fridge. If you refrigerate it, bring it to room temperature or gently reheat it before serving to enjoy its full flavors.

2. What’s the difference between German and American potato salad?

German potato salad uses a vinegar-based dressing and is served warm or room temperature. American potato salad is typically cold, with a mayonnaise-based dressing.

3. Can I make this vegetarian?

Absolutely! Simply skip the bacon and use olive oil or butter to sauté the onions. Vegetable broth works well as a substitute for chicken broth.

Conclusion

German potato salad, or Kartoffelsalat, is a perfect side dish for picnics, family gatherings, or hearty dinners. Its tangy dressing and crispy bacon make it a flavorful upgrade from the traditional mayo-based potato salads. Whether served alongside grilled sausages, pork schnitzel, or enjoyed on its own, this warm and savory dish will quickly become a favorite in your kitchen.