german potato salad kartoffelsalat recipe

Written ByJenny Smyth Posted on
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The Best german potato salad kartoffelsalat recipe

I’m so excited to share this traditional German potato salad recipe, or Kartoffelsalat, with you all! I’ve been making this dish for years, and it’s always a crowd-pleaser.

Whether I’m serving it at a family gathering or just a quick weeknight dinner, my kids and husband always ask for seconds. And let’s be real, who doesn’t love a good potato salad?

It’s the perfect side dish for any occasion, and it’s surprisingly easy to make. I’ve tweaked this recipe over the years to make it my own, but the basics remain the same: boiled potatoes, onions, vinegar, and spices.

It’s a simple yet flavorful combination that never fails to impress. In fact, I like to think of Kartoffelsalat as the ultimate comfort food – it’s like a warm hug in a bowl.

And the best part? It’s made with just a few ingredients and is ready in about 30 minutes.

Perfect for busy families like mine! So grab some potatoes and let’s get started!

German Potato Salad (Kartoffelsalat)

4.8 from 1511 votes

This warm German potato salad features tender potatoes tossed in a tangy bacon vinaigrette with fresh herbs. It is a classic side dish perfect for barbecues or hearty meals.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Salad

2 pounds Yukon Gold potatoes
6 slices bacon
1 small yellow onion, finely diced
1/4 cup apple cider vinegar
2 tablespoons white wine vinegar
1/2 cup chicken broth
1 tablespoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1 tablespoon fresh chives, chopped

👨‍🍳Directions

1Place the potatoes in a large pot and cover with cold water by 1 inch.
2Bring to a boil over high heat, then reduce to medium-high and cook for 20 to 25 minutes until the potatoes are fork-tender but not falling apart.
3While the potatoes cook, fry the bacon in a large skillet over medium heat for 6 to 8 minutes until crispy.
4Transfer the bacon to a paper towel-lined plate, leaving 2 tablespoons of drippings in the skillet.
5Add the diced onion to the skillet with the bacon drippings and cook over medium heat for 3 to 4 minutes until softened and translucent.
6Stir in the apple cider vinegar, white wine vinegar, chicken broth, sugar, Dijon mustard, salt, and pepper, then bring to a simmer.
7Drain the cooked potatoes and let them cool slightly until safe to handle.
8Slice the potatoes into 1/4-inch thick rounds and place them in a large mixing bowl.
9Pour the hot vinegar mixture over the sliced potatoes and gently toss to coat.
10Crumble the cooked bacon over the top and sprinkle with fresh parsley and chives.
11Let the salad sit for 5 to 10 minutes to allow the flavors to meld, then serve warm.
12The potatoes should be tender and the dressing slightly absorbed.

🔧Equipment

Large pot
Colander
Large skillet
Cutting board
Chef’s knife
Measuring cups and spoons
Mixing bowl
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 20mg🧂Sodium: 650mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 8g

📝Notes

For best results, use waxy potatoes like Yukon Golds that hold their shape after cooking. Adjust the vinegar and sugar to your taste preference.

Watch Video Of How German Potato Salad (Kartoffelsalat) Works

I always keep this German potato salad recipe handy because it is so reliable and versatile. It works beautifully for family gatherings, backyard barbecues, or even a simple weeknight side dish.

The warm, tangy dressing and crispy bacon make it a crowd pleaser that pairs with almost any protein. For storage, let the salad cool completely, then transfer it to an airtight container and keep it in the fridge for up to four days.

To reheat, I usually put it in a skillet over medium heat with a splash of broth or water to bring back the moisture. You can serve it alongside grilled sausages, roasted pork, or even a simple green salad for a complete meal.

This kartoffelsalat is one of those recipes that never fails, and I am always happy to share it with friends and family.

❓ Frequently Asked Questions About German Potato Salad (Kartoffelsalat)

1. What type of potatoes are best for German potato salad?

Waxy potatoes like Yukon Gold, red potatoes, or new potatoes work best. They hold their shape when boiled and sliced, and they absorb the dressing without turning mushy. Avoid starchy potatoes like russets, as they can fall apart.

2. Can I make this potato salad ahead of time?

Yes, you can make it a few hours ahead or even the day before. If you make it ahead, store it in the refrigerator and then reheat it gently on the stove or in the microwave before serving. Add a splash of broth or water if it seems dry, as the potatoes will absorb some of the dressing overnight.

3. Is German potato salad served warm or cold?

It is traditionally served warm or at room temperature. The warm dressing is poured over the hot potatoes, and the salad is best enjoyed shortly after making it. However, leftovers can be eaten cold if you prefer, though the texture and flavor are best when warm.

4. What can I use instead of bacon to make it vegetarian?

You can substitute the bacon with smoked paprika or liquid smoke to get a smoky flavor. Use olive oil or butter instead of bacon drippings for the dressing. Some people also add sautéed mushrooms or chopped walnuts for a similar texture and savory taste.

5. How do I store leftovers and how long do they last?

Store leftover German potato salad in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, warm it in a skillet over medium heat or in the microwave, adding a little chicken or vegetable broth to restore moisture. Do not freeze it, as the potatoes will become grainy and watery when thawed.

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