Authentic German Potato Salad (Kartoffelsalat) Recipe
There is something truly magical about a big bowl of Authentic German Potato Salad (Kartoffelsalat)—the way tangy vinegar, smoky bacon, and tender potatoes come together is pure comfort food alchemy. Unlike the creamy mayonnaise-laden versions you might find, this traditional southern-style potato salad is served warm, kissed with a bright, savory dressing that soaks into every slice. Whether you grew up sharing it at family gatherings or you’re ready to try an old-world classic in your own kitchen, this kartoffelsalat is a recipe that never fails to delight and disappear fast!
Ingredients You’ll Need
The ingredient list for this Authentic German Potato Salad (Kartoffelsalat) is refreshingly short, but every component has a starring role. Each element adds its own pop of texture, flavor, or color, creating a side dish that’s so much more than the sum of its parts.
- Waxy potatoes: Yukon Gold or similar varieties hold their shape beautifully and soak up the warm dressing perfectly.
- Thick-cut bacon: Chopped and crisped, adding a rich smokiness and a satisfying crunch.
- Yellow onion: Finely diced for subtle sweetness and aromatic depth.
- Apple cider vinegar: Provides the signature tang that makes this salad unmistakably German.
- Dijon mustard: Adds gentle heat and complexity to the dressing.
- Sugar: Just a touch is all you need to balance the acidity.
- Salt: Enhances every other flavor—don’t be afraid to taste and adjust as you go.
- Black pepper: A little bit brings gentle warmth and roundness.
- Low-sodium chicken broth: The secret ingredient that keeps the salad luscious and flavorful without heaviness.
- Chopped fresh parsley: For a burst of color, freshness, and a classic finishing touch.
How to Make Authentic German Potato Salad (Kartoffelsalat)
Step 1: Cook and Slice the Potatoes
Start by placing your potatoes in a large pot, covering them with cold water. Bring everything to a boil, then simmer until just fork-tender—this usually takes about 15–20 minutes. It’s important not to overcook, so check with a fork for that perfect tenderness. Drain the potatoes, let them cool slightly, then peel and slice into generous 1/4-inch rounds. These slices will soak up all that gorgeous dressing in the next steps!
Step 2: Prepare the Bacon
In a large skillet, cook the chopped bacon over medium heat until it’s deliciously crisp. You’ll want to stir occasionally to ensure every piece gets evenly browned. Scoop the bacon out with a slotted spoon and set it aside, but leave those magical drippings behind—they’re essential for the dressing’s rich, smoky depth.
Step 3: Sauté the Onions
Now, add the finely diced onion right into the bacon fat. Sauté for about 2 to 3 minutes, until softened and fragrant but not browned. The onion picks up all the flavor left from the bacon and sets the stage for the tangy dressing.
Step 4: Make the Warm Dressing
Stir in the apple cider vinegar, Dijon mustard, sugar, salt, and black pepper. Almost immediately, your kitchen will fill with the irresistible aroma of German cuisine. Pour in the chicken broth and bring the mixture to a gentle simmer. This step melds everything together into a savory, mouthwatering elixir.
Step 5: Bring It All Together
Gently add the sliced potatoes and cooked bacon back into the skillet. Very carefully fold everything together, coating the potatoes with the warm dressing without breaking them apart. Let the salad rest over low heat for about 5 minutes—this helps all the flavors infuse and marry, and makes every bite extraordinary.
Step 6: Garnish and Serve
Right before serving, sprinkle over the freshly chopped parsley. The green flecks not only make the Authentic German Potato Salad (Kartoffelsalat) look fresh and inviting but add a little brightness that balances out the savory richness. Serve the salad warm or at room temperature for maximum flavor impact.
How to Serve Authentic German Potato Salad (Kartoffelsalat)
Garnishes
A final shower of fresh parsley is a must. For extra flair, try scattered chives or a crack of freshly ground black pepper. Some also like thinly sliced radishes or a pinch of smoked paprika for a festive pop of color atop the Authentic German Potato Salad (Kartoffelsalat).
Side Dishes
This salad is a classic companion for saucy bratwurst, crispy schnitzel, or tender grilled chicken. Pair it with other German favorites like sauerkraut, pretzels, or even a bright cucumber salad to round out your feast. The tangy, warm potatoes are especially good alongside any mildly spiced or savory grilled meats!
Creative Ways to Present
For rustic charm, serve your salad straight from the skillet or a big, earthenware bowl. If you’re hosting, individual mason jars make for a whimsical touch (and keep portions tidy on a buffet). Try layering it in a shallow platter for a visually stunning salad bar centerpiece—topped off, of course, with plenty of fresh herbs.
Make Ahead and Storage
Storing Leftovers
Leftover Authentic German Potato Salad (Kartoffelsalat) can be stored in an airtight container in the refrigerator for up to 3 days. The flavors continue to deepen as it sits, though the potatoes may firm up slightly. Give it a gentle stir before serving to redistribute the dressing and bacon bits.
Freezing
Freezing isn’t recommended for this salad, since potatoes tend to become grainy and watery when thawed. For best results, enjoy it freshly made or within a few days—the taste and texture are truly at their peak right after preparation.
Reheating
To reheat, transfer the salad to a skillet or microwave-safe dish and warm gently over low heat or in short microwave bursts, adding a splash of chicken broth if needed. Be careful not to overheat or stir too vigorously, as potatoes can fall apart. It’s also delicious served at room temperature!
FAQs
Is Authentic German Potato Salad (Kartoffelsalat) always served warm?
Traditionally, yes! Serving it warm or at room temperature allows the potatoes to fully absorb the savory dressing, making every bite tender and flavorful. It’s perfectly delicious at either temperature, though—try both ways and see which you prefer!
Can I make this salad vegetarian?
Absolutely. Simply omit the bacon and use vegetable broth instead of chicken broth. You’ll lose a bit of smokiness, but the flavors remain bright and tangy. A sprinkle of smoked paprika can give a hint of the bacon’s depth if you still want that savory boost.
Which potato variety works best for German potato salad?
Waxy potatoes like Yukon Gold or red potatoes are ideal because they hold their shape after boiling and absorb the dressing beautifully. Avoid russets, as they tend to become too soft and mealy in this recipe.
How can I make the salad healthier?
For a lighter version, you can reduce the amount of bacon or opt for turkey bacon. Lower-sodium broth and a moderate hand with the salt help, too. Using fresh, high-quality potatoes means you’ll get lots of flavor and nutrition in every bite.
Can Authentic German Potato Salad (Kartoffelsalat) be made ahead?
Definitely! In fact, the flavors often improve after resting for a few hours in the fridge. Simply reheat gently before serving, or let it come to room temperature for a picnic or potluck. Just remember to store it in a tightly sealed container.
Final Thoughts
If you’ve been craving a side dish that’s bold, comforting, and just a little bit special, Authentic German Potato Salad (Kartoffelsalat) is calling your name. Easy enough for weeknights but impressive at any gathering, it brings a little taste of German tradition right to your table. Grab those potatoes and bacon, and give this classic recipe a try—you’ll find yourself making it again and again!
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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, known as Kartoffelsalat, is a classic warm side dish featuring tender potatoes, crispy bacon, and a tangy-sweet dressing. Perfect for pairing with hearty German mains like schnitzel or sausages.
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
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper
- 1/2 cup low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Potatoes: Boil potatoes until fork-tender, slice into rounds.
- Cook Bacon: Crisp bacon in a skillet, set aside.
- Sauté Onion: Cook onion in bacon drippings.
- Make Dressing: Add vinegar, mustard, sugar, salt, pepper, and broth to skillet.
- Combine Ingredients: Add potatoes and bacon, fold gently to coat.
- Rest and Garnish: Let salad absorb flavors, garnish with parsley.
Notes
- This warm German potato salad is perfect with schnitzel or sausages.
- For a vegetarian version, omit 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: 2g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
