Hot German Potato Salad (Kartoffelsalat) with Bacon

Hot German potato salad, or Kartoffelsalat, is a warm, vinegar-dressed salad made with tender potatoes, crisp bacon, and a savory onion dressing. This popular southern German style is served warm or at room temperature, and its tangy dressing coats the potatoes without mayonnaise; family and regional versions vary.

Ingredients

2 lb (900 g) waxy potatoes, such as Yukon Gold or red potatoes, similar in size
6 oz (170 g) thick-cut bacon, cut into small pieces
1 small yellow onion, about 4 oz (115 g), finely diced
¾ cup (180 ml) low-sodium chicken broth, or vegetable broth
¼ cup (60 ml) apple cider vinegar
1 tbsp (15 g) Dijon mustard
1 tsp (4 g) granulated sugar
½ tsp fine salt, plus more to taste
¼ tsp freshly ground black pepper
2 tbsp (30 ml) neutral oil, such as canola, if needed
2 tbsp (8 g) chopped fresh parsley

Instructions

Scrub the potatoes and put them in a large saucepan. Cover with cold water by about 1 inch (2.5 cm), add a generous pinch of salt, and bring to a boil. Reduce the heat to a steady simmer and cook until a thin knife slides into the center with little resistance, about 18–22 minutes, depending on size. Avoid letting them become so soft that they break apart.
While the potatoes cook, place the bacon in a large skillet over medium heat. Cook, stirring occasionally, until the pieces are browned and crisp, about 7–9 minutes. Transfer the bacon to a paper-towel-lined plate. Leave about 2 tablespoons of drippings in the skillet; spoon off excess, or add a little neutral oil if the pan is dry.
Add the diced onion to the skillet and cook over medium heat, stirring, until softened and translucent, about 3–4 minutes. Stir in the broth, vinegar, mustard, sugar, salt, and pepper. Bring the dressing to a gentle simmer and cook for 1 minute, stirring so the mustard dissolves. Remove the pan from the heat.
Drain the potatoes and let them sit until cool enough to handle, about 5 minutes. Peel them if desired; the skins on waxy potatoes are thin and can be left on. Slice into rounds about ¼ inch (6 mm) thick and put them in a large heatproof bowl.
Pour the warm dressing over the sliced potatoes. Add the bacon, reserving a spoonful for garnish, and fold gently with a wide spatula until the slices are coated. Let the salad stand for 5 minutes so the potatoes absorb some dressing, then taste and adjust the salt, pepper, or vinegar.
Fold in the parsley, scatter the reserved bacon over the top, and serve warm. If the potatoes soak up more dressing than you prefer, stir in a splash of warm broth before serving.

Tips

Choose waxy potatoes such as Yukon Gold or red potatoes. They hold their shape better than floury russets, which can crumble when sliced and tossed.
Start the potatoes in cold water and simmer rather than boil hard. A rolling boil can split the skins and leave the outside overcooked before the centers are tender.
Keep the skillet drippings for flavor, but remove excess grease. If you do not eat pork, use vegetable oil and vegetable broth; the salad will be less smoky and rich.
Dress the potatoes while they are still warm, and fold rather than stir vigorously. Warm slices absorb the tangy dressing, while gentle handling helps them stay intact.

Serving Suggestions

Serve the salad warm as a side with grilled sausages, roast pork, schnitzel, or a simple roast chicken. It also pairs well with green beans, sautéed cabbage, or a crisp green salad to balance the rich bacon dressing. For a buffet, serve it warm or at room temperature and keep it out no longer than 2 hours; use a chilled serving bowl or replenish it from the refrigerator if the meal lasts longer.

Variations

For a Bavarian-inspired version, add 1–2 teaspoons (5–10 ml) of finely chopped dill or chives with the parsley. Some regional and household recipes use broth and vinegar without bacon, while others include bacon for a smoky, savory dressing; omit it for a meat-free salad and use vegetable broth. For a sharper result, replace up to 1 tablespoon (15 ml) of the cider vinegar with white wine vinegar. Dijon is a practical stand-in for German mustard: it gives a similar gentle mustard note, though the flavor will be a little different.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a covered container. Keep the salad refrigerated at 40°F (4°C) or below and use it within 3–4 days. The potatoes may absorb the dressing as they chill, so add a splash of broth or water when reheating. Warm a portion gently in a covered skillet over low heat or in the microwave, stirring once or twice; reheat leftovers to 165°F (74°C). You can also enjoy it cold or at room temperature, but do not leave it unrefrigerated for more than 2 hours (or 1 hour when the temperature is above 90°F / 32°C).

Frequently Asked Questions

Is German potato salad served hot or cold?
It is commonly served warm or at room temperature, especially when dressed with a broth-and-vinegar mixture. It can also be served chilled, though the potatoes absorb more dressing in the refrigerator and the texture will be firmer.

What potatoes work best for Kartoffelsalat?
Waxy potatoes, including Yukon Gold and red potatoes, are a dependable choice because they stay in slices after cooking. Use potatoes that are similar in size so they become tender at roughly the same time.

Can I make this potato salad ahead?
Yes. Cook the potatoes and prepare the dressing a day ahead, then refrigerate them separately. Rewarm the dressing and gently warm the sliced potatoes before combining, or mix them ahead and reheat the finished salad with a little broth to loosen it.

Can I make it without bacon?
Yes. Leave out the bacon, use 2 tablespoons (30 ml) of neutral oil to cook the onion, and choose vegetable broth. The result will be lighter and less smoky but will still have the characteristic tangy dressing.

Why did my potatoes fall apart?
They may have been overcooked, boiled too vigorously, or handled too roughly after slicing. Simmer just until tender, drain promptly, and fold the dressing in gently with a wide spatula.

Can I freeze German potato salad?
Freezing is not recommended because cooked potatoes can become grainy and watery after thawing, and the dressing may separate. Refrigerate leftovers and use them within 3–4 days instead.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).