Kartoffelsalat Potato Salad: A Tangy German Classic

Kartoffelsalat is German potato salad, made in many regional and family styles; this version uses warm potatoes, a tangy broth-and-vinegar dressing, mustard, and crisp bacon. Served warm or at room temperature, it is savory and bright, with dressing that soaks into the potatoes instead of coating them in mayonnaise.

Ingredients

2 lb (900 g) waxy potatoes, such as Yukon Gold or red potatoes, similar in size
4 slices (about 4 oz / 115 g) thick-cut bacon, chopped
1 small yellow onion (about 5 oz / 140 g), finely diced
¾ cup (180 ml) low-sodium chicken broth, or vegetable broth
¼ cup (60 ml) apple cider vinegar
2 tablespoons (30 ml) neutral oil, such as canola
1 tablespoon (15 g) Dijon mustard
1 teaspoon (4 g) granulated sugar
¾ teaspoon fine salt, plus more for the potato water
¼ teaspoon freshly ground black pepper
3 tablespoons (12 g) chopped fresh parsley
2 tablespoons (20 g) thinly sliced scallions, optional

Instructions

Scrub the potatoes and place them whole, unpeeled, in a large pot. 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 maintain a steady simmer. Cook for 18–25 minutes, depending on size, until a thin knife slides into the center with little resistance. Avoid vigorous boiling, which can break the skins.
While the potatoes cook, put the bacon in a large skillet over medium heat. Cook for 7–9 minutes, stirring occasionally, until browned and crisp. Transfer it to a paper-towel-lined plate, leaving about 1 tablespoon of fat in the pan. If there is less, add a little oil. Add the onion and cook for 3–4 minutes until softened but not browned.
Stir the broth, vinegar, oil, mustard, sugar, salt, and pepper into the skillet. Bring the mixture just to a simmer, stirring to dissolve the sugar and loosen any browned bits. Turn off the heat. Taste carefully and adjust the vinegar or salt if needed; the dressing should be distinctly tangy because the potatoes will absorb it.
Drain the potatoes and let them cool just until manageable, about 5 minutes. Peel them if you like, then slice into rounds about ¼ inch (6 mm) thick. Put the slices in a large heatproof bowl. Pour the warm dressing over the potatoes in two or three additions, gently folding after each addition so the slices absorb it without turning to mash.
Fold in the bacon, parsley, and scallions, if using. Leave the salad to stand for 10 minutes, then taste and adjust seasoning. Serve warm or at room temperature. The dressing may look loose at first; it thickens as the potatoes take it up.

Tips

Choose waxy potatoes and keep them whole while boiling. They hold their shape better than starchy baking potatoes; if using larger potatoes, cut them into evenly sized pieces only after cooking.
Dress the potatoes while they are still warm. Cool potatoes absorb less dressing, so the salad can taste dry and the flavor may sit mostly on the surface.
For a meat-free version, omit the bacon and cook the onion in 2 tablespoons (30 ml) oil. Use vegetable broth; the result is less smoky but still savory.
Handle the slices gently. A few broken edges help thicken the dressing, but vigorous stirring can turn the whole bowl into a mash.

Serving Suggestions

Serve this salad warm or at room temperature alongside grilled sausages, roasted pork, schnitzel, or grilled vegetables. It also works well with a simple green salad or sliced cucumbers to balance its salty, tangy dressing. If serving it at a gathering, keep the bowl out only for the meal and return leftovers to the refrigerator promptly.

Variations

German potato salad varies by region and household. Some southern German versions use broth and vinegar without bacon; others include bacon and its drippings, as this one does. For a lighter, meat-free bowl, use vegetable broth and olive or canola oil. For a creamier twist, fold in a spoonful of sour cream after the dressing has cooled slightly, though this is different from the classic warm vinaigrette style. A teaspoon of chopped dill or a little extra mustard can also change the flavor without altering the method.

Storage and Reheating

Refrigerate the salad within 2 hours of cooking, in a covered container. It keeps for 3–4 days in the refrigerator. The dressing will firm up when cold; let a portion stand briefly at room temperature, or warm it gently in a covered skillet with a splash of broth or water, stirring carefully. For food safety, USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. Avoid repeated reheating; warm only the portion you plan to serve. Freezing is not recommended because potatoes can become grainy and the dressing may separate.

Frequently Asked Questions

Is Kartoffelsalat served hot or cold?
It can be served warm, at room temperature, or chilled. This broth-and-vinegar version is especially good warm, when the potatoes readily absorb the dressing, but it is also enjoyable cold after the flavors have had time to mingle.

Can I make it ahead?
Yes. Prepare it up to a day ahead, cool it promptly, and refrigerate it covered. Before serving, bring it toward room temperature or reheat a portion with a splash of broth. Add a little vinegar or salt if chilling has softened the seasoning.

Which potatoes are best?
Waxy potatoes such as Yukon Gold or red potatoes are reliable because they stay firm after boiling and slicing. Avoid very floury potatoes if you want distinct slices; they are more likely to break down as you fold in the dressing.

Can I make Kartoffelsalat without bacon?
Yes. Skip the bacon and use oil to cook the onion, along with vegetable broth if you want the whole dish to be vegetarian. The salad will lose the bacon’s smoky, salty flavor, so taste the dressing and add salt or a small amount of smoked paprika if desired.

Why does my potato salad seem watery?
Warm dressing can look thin before the potatoes absorb it. Give the salad 10 minutes after mixing, then check again. If it remains too loose, gently fold in a few broken potato pieces to help thicken it; avoid draining off the dressing, which carries much of the flavor.

Can I use leftover cooked potatoes?
Yes, provided they were refrigerated safely and are still in good condition. Slice them while cool, warm the dressing separately, and fold it in gently. They may absorb less dressing than freshly cooked warm potatoes, so allow extra standing time and adjust the seasoning before serving.

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

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