Kartoffelsalat Recipe in English: German Potato Salad

Kartoffelsalat is German potato salad, a dish of tender potatoes dressed while warm so they absorb a tangy, savory dressing. This version follows the vinegar-and-broth style common in southern Germany; recipes vary by region and household, and northern versions often include mayonnaise.

Ingredients

2 lb (900 g) waxy potatoes, such as Yukon Gold or red potatoes, similar in size
1 tsp (6 g) fine salt, for the cooking water
4 slices (about 100 g) bacon, finely chopped (optional; omit for a vegetarian salad)
1 small yellow onion (about 100 g), finely diced
¾ cup (180 ml) low-sodium chicken or vegetable broth
¼ cup (60 ml) white wine vinegar
1 tbsp (15 g) Dijon mustard
1 tsp (5 g) sugar
½ tsp fine salt, plus more to taste
¼ tsp freshly ground black pepper
3 tbsp (45 ml) neutral oil, such as sunflower or canola
2 tbsp (8 g) chopped fresh chives or flat-leaf parsley

Instructions

Scrub the potatoes and place them whole, unpeeled, in a large saucepan. Cover with cold water by about 1 inch (2.5 cm), add the 1 teaspoon 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. Drain and leave until cool enough to handle, about 10 minutes. Do not leave cooked potatoes at room temperature for more than 2 hours.
While the potatoes cook, prepare the dressing. If using bacon, put it in a cold skillet and cook over medium heat for 6–8 minutes, stirring occasionally, until browned and crisp. Transfer the bacon to a plate, leaving about 1 tablespoon of fat in the pan; discard excess fat. For a vegetarian version, heat 1 tablespoon oil in the skillet instead.
Add the diced onion to the skillet and cook over medium-low heat for 3–4 minutes, stirring, until softened but not browned. Pour in the broth and vinegar, then stir in the mustard, sugar, ½ teaspoon salt and pepper. Bring just to a simmer for 1 minute, stirring to dissolve the sugar. Remove from the heat and whisk in the remaining 2 tablespoons oil.
Peel the potatoes if you prefer, then cut them into slices about ¼ inch (6 mm) thick. Place them in a wide serving bowl while still warm. Pour the hot dressing over the slices and fold gently with a flexible spatula so the potatoes are coated without breaking apart. Fold in the bacon, if using.
Let the salad stand for 20 minutes, folding gently once or twice as the potatoes absorb the dressing. Taste and adjust the salt, pepper or vinegar. Sprinkle with chives or parsley and serve warm or at room temperature. If you need to hold it, refrigerate it within 2 hours of cooking and serving.

Tips

Choose waxy potatoes. Yukon Gold, red potatoes or fingerlings hold their shape better than floury russets. If using larger potatoes, cut them into similarly sized pieces after cooking rather than boiling uneven chunks.
Dress them warm. Warm slices take up the broth-and-vinegar dressing more readily. If the potatoes cool before you finish, gently warm the dressing and pour it over; avoid vigorous stirring, which can turn the salad mushy.
Adjust the dressing to taste. Broths vary in saltiness, so taste before adding extra salt. If the salad seems dry after standing, add a splash of warm broth or vinegar rather than a large amount of oil.
Make it vegetarian easily. Leave out the bacon and use vegetable broth; add the full amount of oil. The result will lack the bacon’s smoky, savory flavor, but the mustard and vinegar still make a balanced dressing.

Serving Suggestions

Serve this potato salad warm or at room temperature alongside grilled sausages, roast pork, schnitzel, or simple roasted vegetables. It also works as part of a picnic or buffet with bread, sliced cucumbers and a green salad. Because this version has a broth-based dressing rather than mayonnaise, it is lighter in texture, but it still needs ordinary time-and-temperature care: do not leave it out for more than 2 hours, or more than 1 hour if the temperature is above 90°F (32°C).

Variations

For a richer northern German-inspired variation, replace the warm broth dressing with a mayonnaise dressing, adding mayonnaise gradually to cooled potatoes and seasoning with vinegar, mustard, salt and pepper. Keep that version chilled until serving. For extra crunch, fold in finely sliced radishes or diced celery just before serving. A spoonful of chopped dill or a little finely diced pickle adds a sharper, herbal note. To make the dish vegan, use vegetable broth, omit the bacon and use oil in the skillet.

Storage and Reheating

Transfer leftovers to a shallow, covered container and refrigerate within 2 hours; keep the refrigerator at 40°F (4°C) or below. The salad keeps for 3–4 days refrigerated. For the best texture, eat it cold or let a portion stand briefly at room temperature before serving, while still keeping within the 2-hour limit. To serve it warm, reheat only the portion you need in a covered saucepan over low heat with a splash of broth, stirring gently. Reheated leftovers should reach 165°F (74°C); check with a food thermometer. Do not repeatedly warm and cool the whole batch, and discard food left out beyond the safe time limit.

Frequently Asked Questions

What does “Kartoffelsalat” mean?
It is German for “potato salad.” The word is pronounced roughly kah-TOFF-el-zah-laht, though pronunciation varies across German-speaking regions.

Is this the only authentic German potato salad?
No. German potato salad has many regional and household versions. This recipe is a warm, vinegar-and-broth style often associated with southern Germany; mayonnaise-based versions are also common, especially in the north.

Can I make it ahead?
Yes. Prepare it up to a day ahead, cool it promptly, cover and refrigerate. The potatoes may absorb most of the dressing as they chill, so stir in a little warm broth or vinegar before serving. Keep it refrigerated until serving and do not leave it out longer than 2 hours.

Should I peel the potatoes before or after boiling?
Boiling them unpeeled helps them stay intact and limits waterlogging. Once they are cool enough to handle, the skins can be rubbed or peeled away easily, or left on if you like their texture.

Can I use russet potatoes?
You can, but they are starchier and more likely to break apart when sliced and folded with dressing. If russets are what you have, cook them whole, handle them gently, and expect a softer, less distinct texture.

Why is my potato salad dry?
Potatoes vary in starch and can absorb different amounts of dressing, especially after chilling. Add warm broth a tablespoon at a time and fold gently; add a small splash of vinegar if it needs more brightness.

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