german potato salad recipe
The Best german potato salad recipe
What I love most about this recipe is how versatile it is. It works just as well as a weeknight side dish as it does for a holiday spread. The potatoes hold their shape, the bacon adds a smoky depth, and the vinegar keeps it from feeling too indulgent. Plus, it’s a great way to get some extra veggies into a meal without anyone complaining. The ingredients are simple, but the balance of flavors makes it feel special. It’s one of those dishes that’s easy to make but still impressive, and that’s exactly why it’s a staple in my kitchen.
Classic German Potato Salad (Kartoffelsalat)
A warm and tangy German-style potato salad made with bacon, vinegar, and mustard. Unlike its creamy American counterpart, this version is dressed with a savory broth-based sauce and is best served warm.
🥘Ingredients
- 2 lbs (900g) waxy potatoes (e.g., Yukon Gold or red potatoes)
- 1 tsp salt (for boiling)
- 6 slices thick-cut bacon, chopped
- 1 small yellow onion, finely diced
- 1/3 cup apple cider vinegar
- 1/2 cup low-sodium chicken or vegetable broth
- 1 tbsp whole grain mustard
- 1 tbsp Dijon mustard
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
👨🍳Directions
-
1
Place whole, unpeeled potatoes in a large pot and cover with cold water. Add 1 tsp salt and bring to a boil. Reduce heat to medium and cook for 15-20 minutes, or until potatoes are tender when pierced with a fork. Drain and let cool slightly. -
2
While potatoes cook, heat a skillet over medium heat. Add chopped bacon and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet. -
3
Add diced onion to the skillet with bacon fat and cook for 3-4 minutes until softened and translucent. -
4
In a small bowl, whisk together vinegar, broth, whole grain mustard, Dijon mustard, sugar, salt, and pepper. -
5
Peel the slightly cooled potatoes (optional) and slice them into 1/4-inch thick rounds. Place in a large mixing bowl. -
6
Pour the vinegar mixture over the warm potatoes and gently toss to combine. Add the cooked bacon, onions, parsley, and chives. Toss again until evenly coated. -
7
Let the salad sit for 10 minutes to allow flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.
🔧Equipment
- Large pot
- Colander
- Skillet or frying pan
- Mixing bowl
- Cutting board
- Knife
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic German Potato Salad (Kartoffelsalat) Works
❓ Frequently Asked Questions About German Potato Salad (Kartoffelsalat)
1. What makes German potato salad different from American potato salad?
German potato salad is typically served warm and features a tangy, vinegar-based dressing with bacon, onions, and sometimes mustard. Unlike American potato salad, which is creamy and mayonnaise-based, German potato salad is lighter and often includes broth or stock for extra flavor. It’s also usually dressed while the potatoes are still warm to absorb the flavors better.
2. Can I use any type of potato for German potato salad?
While you can use different varieties, waxy potatoes like Yukon Gold, red potatoes, or fingerlings work best because they hold their shape after cooking. Starchy potatoes like Russets tend to break apart and become mushy, which isn’t ideal for this dish. If you must use Russets, be extra gentle when mixing the salad.
3. Do I have to use bacon in German potato salad?
Bacon is a traditional ingredient that adds smokiness and richness, but you can omit it if you prefer a vegetarian version. For a meat-free alternative, try using smoked paprika, liquid smoke, or even crispy fried shallots to add depth. Some recipes also use ham or sausage as a substitute.
4. How do I prevent my German potato salad from being too watery?
To avoid a watery salad, make sure to drain the cooked potatoes well and let them cool slightly before mixing in the dressing. If the dressing seems thin, you can thicken it by simmering it for a few extra minutes before pouring it over the potatoes. Additionally, avoid overcooking the potatoes, as they’ll absorb more liquid and fall apart.
5. Can German potato salad be made ahead of time?
Yes! German potato salad actually tastes better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3–4 days. If it dries out slightly, you can revive it by adding a splash of warm broth or vinegar before serving. Just note that it’s best served at room temperature or slightly warm, not cold straight from the fridge.
