Authentic German Potato Salad (Kartoffelsalat) Recipe
If you’re in the mood for comfort food that feels like a cozy hug, Authentic German Potato Salad (Kartoffelsalat) is for you! This classic recipe captures the heart and soul of German cuisine—warm potatoes bathed in a tangy bacon vinaigrette, fresh parsley, and just enough oniony crunch to keep every bite exciting. Whether you’re craving a nostalgic side for a family meal or planning the perfect dish for your next cookout, this Authentic German Potato Salad (Kartoffelsalat) delivers tradition, taste, and a burst of color in every serving.
Ingredients You’ll Need
You don’t need a complicated shopping list to make Authentic German Potato Salad (Kartoffelsalat)—just a handful of honest, everyday ingredients that each play a starring role. From creamy Yukon Gold potatoes to sizzling bacon and snappy onion, every item makes a difference in taste, texture, or color.
- Waxy potatoes (such as Yukon Gold): These potatoes hold their shape after boiling, giving the salad its signature tender bite.
- Thick-cut bacon: Chop and crisp this up for richness and savory depth; don’t skip reserving that flavorful bacon fat!
- Small yellow onion: Just enough onion adds bite and balances the richness of the bacon and warm dressing.
- Apple cider vinegar: This gives the potato salad its lively tang and authentic southern German flair.
- Dijon mustard: A spoonful lends gentle heat and complexity to the warm vinaigrette.
- Sugar: A pinch smooths and rounds out the vinegar’s sharpness for that craveable sweet-tangy finish.
- Chicken broth (warm): Warm broth soaks into the potatoes, keeping them moist and flavorful; veggie broth works for a vegetarian swap.
- Salt and black pepper: A classic seasoning duo you shouldn’t overlook—taste as you go!
- Fresh parsley: Adds color and a burst of fresh, herby brightness that lifts the whole dish.
How to Make Authentic German Potato Salad (Kartoffelsalat)
Step 1: Boil and Slice the Potatoes
Begin by placing your scrubbed Yukon Gold potatoes in a large pot of salted water. Bring them to a boil and cook until they’re just fork-tender—about 15–20 minutes. The potatoes should be cooked through but never mushy. Drain them, let them cool ever so slightly for safe handling, then peel and slice into 1/4-inch rounds. This creates those beautiful tender-but-firm slices that make Authentic German Potato Salad (Kartoffelsalat) memorable.
Step 2: Crisp the Bacon
While your potatoes do their thing on the stove, chop your thick-cut bacon and fry it in a skillet over medium heat. You want each piece golden and irresistibly crispy. Scoop the bacon out with a slotted spoon (reservoir the flavor-laced fat in the skillet!) and let it rest on a paper towel. That crispy bacon will add both texture and smoky depth to the final salad.
Step 3: Sauté the Onion in Bacon Fat
Now, toss your finely diced onion right into the bacon fat in the hot pan. Sauté until it’s soft and translucent—about 4–5 minutes. The onion picks up all that bacon goodness, adding a subtle sweetness and a mild bite that reinforces the salad’s balance.
Step 4: Whisk Together the Warm Dressing
With the onions softened and fragrant, stir in the apple cider vinegar, Dijon mustard, and sugar, scraping up any sticky bits at the bottom of the pan. Pour in the warm chicken broth, season with salt and pepper, and bring it all to a gentle simmer. The result: a tangy, savory, slightly sweet vinaigrette that’s unlike any mayo-based potato salad dressing you’ve tasted.
Step 5: Gently Toss Potatoes with Dressing, Bacon, and Parsley
Pour the warm dressing over your sliced potatoes while they’re still just warm enough to soak up flavor. Gently fold everything together—take your time and care, so the potatoes stay intact. Add the crispy bacon and sprinkle with chopped fresh parsley, tossing again until evenly coated. Let your Authentic German Potato Salad (Kartoffelsalat) sit for about 10–15 minutes so every flavor can mingle to perfection. Serve it warm or at room temp—both ways are stellar.
How to Serve Authentic German Potato Salad (Kartoffelsalat)
Garnishes
For a classic finish, sprinkle your Authentic German Potato Salad (Kartoffelsalat) with extra fresh parsley and a healthy grind of black pepper. A scatter of snipped chives or finely sliced scallions can add extra color and a delicate, oniony bite if you like to personalize your presentation.
Side Dishes
This comforting salad plays especially well with classic German mains—think sizzling bratwurst, juicy grilled sausages, or golden-crusted schnitzel. On a picnic table, it mingles beautifully with roasted chicken or burgers. The savory-sour flavors also help balance out rich, meaty dishes on your plate.
Creative Ways to Present
Try serving Authentic German Potato Salad (Kartoffelsalat) in a rustic wooden bowl for homestyle charm, or pile it high on a colorful platter surrounded by pickles and radishes for a festive twist. Individual mason jars make fun single-serve portions, ideal for outdoor parties or potlucks. However you serve it, this dish has a charming, welcoming look that complements any spread.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Authentic German Potato Salad (Kartoffelsalat), just transfer it to an airtight container and tuck it in the fridge. It actually gets even better overnight as the flavors meld! Enjoy within 3 days for the best taste and texture.
Freezing
While technically possible, freezing isn’t recommended. The potatoes can become watery and grainy after thawing, which takes away from the salad’s signature creaminess. For the freshest results, make only as much as you’ll enjoy within a few days.
Reheating
To restore that just-made warmth, gently reheat leftovers in a skillet or covered in the microwave, stirring occasionally. Add a splash of extra broth or vinegar if it needs to regain moisture. Take care not to overcook the potatoes, so they stay tender—not mushy.
FAQs
Can I make Authentic German Potato Salad (Kartoffelsalat) ahead of time?
Absolutely! In fact, making it a few hours or even a day ahead gives the flavors more time to deepen and meld. Just let it come to room temperature, or gently reheat before serving for the most authentic experience.
What potatoes work best for this recipe?
Waxy potatoes like Yukon Golds or red potatoes are ideal because they hold their shape after boiling. Starchier varieties can fall apart during mixing, so stick with waxy types for the best results.
Is there a vegetarian version?
Yes! Simply leave out the bacon and use vegetable broth instead of chicken broth. You can amp up the flavor with a little smoked paprika or a splash of olive oil in place of the bacon fat.
Do I have to peel the potatoes?
For the most traditional Authentic German Potato Salad (Kartoffelsalat), the potatoes are peeled after boiling for a silky, creamy texture. But if you’re short on time or enjoy the extra nutrition, you can certainly leave some or all of the skins on.
Can I serve this dish cold?
While southern German potato salad is typically served warm or at room temperature to soak up all those lovely flavors, leftovers straight from the fridge have their own charm—give both versions a try and see which suits your taste!
Final Thoughts
If you’ve never tried making Authentic German Potato Salad (Kartoffelsalat) at home, now’s your chance to experience true comfort food magic. With its rich flavors, cozy warmth, and cheerful colors, this beloved dish always delivers—no matter the season or occasion. Give it a go, and let it bring a little Old World charm to your table tonight!
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Authentic German Potato Salad (Kartoffelsalat) Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Authentic German Potato Salad (Kartoffelsalat) recipe is a flavorful side dish that is perfect for any gathering. The warm potato salad features tender potatoes, crispy bacon, and a tangy dressing that is sure to impress your guests.
Ingredients
Potato Salad:
- 2 pounds waxy potatoes (such as Yukon Gold)
Dressing:
- 6 slices thick-cut bacon, chopped
- 1 small yellow onion, finely diced
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon sugar
- 1/3 cup chicken broth (warm)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Boil the Potatoes: Boil the potatoes in salted water until fork-tender. Drain, cool slightly, peel, and slice into rounds.
- Cook Bacon: Fry chopped bacon until crispy. Remove and set aside.
- Sauté Onion: Cook diced onion in bacon fat until soft.
- Make Dressing: Stir in vinegar, mustard, sugar, and warm broth. Season with salt and pepper, then simmer.
- Combine: Pour dressing over potatoes, add bacon and parsley, gently toss to combine.
- Rest and Serve: Let the salad rest to absorb flavors. Serve warm or at room temperature.
Notes
- This Southern German-style potato salad is traditionally served warm and pairs well with sausages or schnitzel.
- For a vegetarian version, omit the bacon and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
