Authentic German Potato Salad Recipe: A Delicious and Hearty Side Dish

German Potato Salad, or Kartoffelsalat, is a beloved dish that brings a touch of German culinary tradition to any table. Unlike its American cousin which often includes mayonnaise, German Potato Salad is known for its vinegar-based dressing, giving it a zesty, tangy flavor that’s both refreshing and hearty. This guide will walk you through the history, variations, and a detailed recipe to make your own authentic German Potato Salad.

The History of German Potato Salad

Potatoes were introduced to Germany in the 17th century and quickly became a dietary staple. However, it wasn’t until the 19th century that potato salad began to appear in cookbooks. Initially, the salad was made without bacon, with vinegar and broth as the key flavor components. The German potato salad, known as Kartoffelsalat, has regional variations, with southern Germany favoring a warm, vinegar-based version and northern Germany often incorporating a creamier, mayonnaise-based style. The southern style, which this recipe follows, is often associated with Bavaria and Swabia, regions known for their hearty and flavorful cuisine.

Regional Variations

• Southern German (Schwäbischer Kartoffelsalat): This version is typically made with a vinegar and oil dressing, often enriched with broth and sometimes bacon. It’s known for its slightly sweet and tangy flavor profile and is usually served warm. This is perhaps the most recognizable “German” potato salad outside of Germany.  
• Northern German (Norddeutscher Kartoffelsalat): Northern German potato salads often incorporate mayonnaise, making them closer to the American style, although they still often retain a hint of sweetness and tang. They may also include ingredients like pickles, eggs, and herbs.  
• Bavarian (Bayrischer Kartoffelsalat): Bavarian potato salad is characterized by its use of vinegar and oil, along with a slightly sweet taste. It often features bacon or ham and is served warm or at room temperature.  
• Swabian (Schwäbischer Kartoffelsalat): Similar to the Southern German style, Swabian potato salad is typically made with a vinegar and oil dressing, broth, and sometimes mustard. It’s often served warm and can be incredibly flavorful.  

Over time, regional variations emerged, with southern Germany often adding bacon (or speck) for a smoky, savory touch. These regional differences highlight the versatility of German potato salad and offer something for every palate. Our focus here will be on a classic Southern German style, known for its warm, tangy dressing and satisfying heartiness.

---

Ingredients

• 2 lbs (900g) waxy potatoes (Yukon Gold or red potatoes work best)
• 6 slices of bacon, chopped
• 1 small onion, finely diced
• ½ cup (120ml) apple cider vinegar
• ¼ cup (60ml) chicken or vegetable broth
• 1 tablespoon Dijon mustard
• 1 tablespoon granulated sugar
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 2 tablespoons olive oil or reserved bacon fat
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped (optional)

Instructions

Step 1: Cook the Potatoes

1. Wash the potatoes thoroughly but do not peel them.
2. Place the potatoes in a large pot and cover them with cold water.
3. Add a pinch of salt and bring the water to a boil over medium-high heat.
4. Reduce the heat and simmer the potatoes for 15-20 minutes, or until fork-tender but not mushy.
5. Drain and let them cool slightly before peeling and slicing into ¼-inch rounds or cubes.

Step 2: Prepare the Bacon and Onions

1. In a large skillet, cook the chopped bacon over medium heat until crispy.
2. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.
3. Leave about 2 tablespoons of bacon fat in the pan (or substitute with olive oil if needed).
4. Add the diced onions to the pan and sauté them until translucent, about 3-4 minutes.

Step 3: Make the Dressing

1. To the onions in the pan, add apple cider vinegar, chicken broth, Dijon mustard, sugar, salt, and black pepper.
2. Stir the mixture and bring it to a gentle simmer.
3. Let the dressing cook for 2-3 minutes to allow the flavors to meld.
4. Turn off the heat and stir in the cooked bacon and sliced or cubed potatoes.

Step 4: Assemble the Salad

1. Add chopped fresh parsley and chives and stir for 2-3 minutes, allowing the potatoes to absorb the flavors of the dressing.
2. If you prefer it warm, serve shortly after mixing. For a cold salad, refrigerate for at least an hour.

Nutritional Information (Approximate per serving): Calories: 220-Fat: 10g-Saturated Fat: 1.5g-Protein: 8-12g-Cholesterol: 0mg-Sodium: 250mg-Carbohydrates: 30g-Fiber: 4g-Sugar: 2g

Video

---

Tips for the Best German Potato Salad

• Use waxy potatoes – They hold their shape better and absorb the dressing without becoming mushy.
• Cooking the Potatoes: Don’t overcook the potatoes! They should be tender but firm. Boiling them in their skins helps prevent them from becoming waterlogged.
• Peel while warm – The skins come off easily when potatoes are slightly warm.
• Warm Dressing: The warmth helps the potatoes absorb the flavors better.
• Adjust seasoning – Taste and adjust vinegar, salt, and sugar according to preference. Using good quality chicken broth adds depth of flavor.
• Don’t over-dress the salad: German potato salad should be lightly dressed, so be careful not to add too much vinegar or oil.

What to Serve With German Potato Salad

1. Barbecue Bliss: German potato salad is the perfect accompaniment to any barbecue feast. Serve it alongside grilled sausages, burgers, or marinated chicken. The creamy and tangy flavors of the salad pair beautifully with the smoky flavors of grilled meats.
2. Serve it Warm: Traditionally, German potato salad is served warm, making it the perfect accompaniment to grilled sausages (Bratwurst), schnitzel, or roast pork. If you prefer it cold, let the salad cool completely and refrigerate before serving.
3. Picnic Perfection: Pack a big bowl of German potato salad for your next picnic adventure. It’s portable, easy to serve, and delicious at room temperature. Pair it with fried chicken, sandwiches, or even a charcuterie board for a satisfying and filling picnic spread.
4. Oktoberfest Feast: Embrace the German heritage of potato salad and serve it at your next Oktoberfest celebration. Pair it with bratwursts, sauerkraut, pretzels, and of course, a refreshing pint of German beer. The hearty and flavorful combination will transport you straight to the beer tents in Munich.
5. Brunch Delight: Potato salad is not just for lunch and dinner; it also makes a delicious addition to brunch menus. Serve it alongside quiches, frittatas, or breakfast casseroles for a brunch spread that will impress your guests.
6. Sandwiches: Use it as a side for a hearty Reuben sandwich or a classic burger.
7. Light Lunch: Serve German potato salad as a light lunch, accompanied by a green salad or a slice of bread.

Variations of German Potato Salad

Experiment with different herbs: While parsley and chives are traditional herbs used in German potato salad, you can also experiment with other herbs such as dill, thyme, or tarragon.

Mediterranean Delight: Give your potato salad a Mediterranean flair by adding some sun-dried tomatoes, black olives, and crumbled feta cheese. The combination of salty olives, tangy tomatoes, and creamy feta will take your taste buds on a flavorful journey.

Sweet and Tangy: For a sweet and tangy twist, add some diced apples or raisins to the salad. The sweetness of the fruit pairs perfectly with the tangy dressing, creating a delightful contrast of flavors.

Creamy German Potato Salad: Add a dollop of sour cream or Greek yogurt to the dressing for a creamier texture.

Add Extra Ingredients: Feel free to customize your potato salad by adding ingredients like chopped pickles, diced celery, hard-boiled eggs. Consider adding some diced bell peppers, or carrots to the salad for extra texture and flavor.

Spicy Kick: If you’re a fan of heat, spice up your potato salad with a pinch of red pepper flakes, a sprinkle of cayenne pepper, or a dash of hot sauce.

Mustard Lovers’ Delight: If you adore the flavor of mustard, consider using whole-grain mustard in place of Dijon for added texture and depth of flavor.

Vegan German Potato Salad: Substitute the bacon with smoked tofu, mushrooms or tempeh. Use vegetable broth instead of chicken broth.
Opt for olive oil instead of bacon fat.

FAQs

Q: How long does German potato salad last in the fridge?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.

Q: Can I make German potato salad ahead of time?
German potato salad is a great make-ahead dish. Simply prepare the salad up to a day in advance and refrigerate until serving.

Q: What is the traditional dressing for German potato salad?
The traditional dressing for German potato salad is a vinegar-based dressing made with white wine vinegar, oil, mustard, and herbs.

Q: Can I use mayonnaise instead of vinegar in German potato salad?
Mayonnaise is not a traditional ingredient in German potato salad. The vinegar-based dressing is what gives the salad its characteristic flavor and texture.

Q: Can I add other ingredients to German potato salad?
You can customize German potato salad to your taste by adding other ingredients such as diced bell peppers, celery, or carrots.

Q: Can I use a different type of vinegar?
White wine vinegar or distilled white vinegar can be used as substitutes for apple cider vinegar.