Kartoffelsalat (German Potato Salad)


German Potato Salad, or Kartoffelsalat, is a popular side dish in Germany with numerous regional variations. Its history can be traced back to the early 19th century, and each German state has its unique way of preparing it. The southern regions, for example, often use a warm, vinegar-based dressing, while the northern areas prefer a creamy mayonnaise dressing. The use of potatoes in German cuisine became widespread during the 18th century when it became a staple food for the working class. Today, German Potato Salad is a delicious accompaniment to many dishes, especially during picnics, barbecues, and family gatherings.

German Kartoffelsalat, or potato salad, is a popular dish that can be served warm or cold. There are various regional variations, but here's a classic recipe for making a delicious and tangy German potato salad:

Cooking Time: 30 minutes

Calories per serving: Approximately 250 calories


  • 2 pounds (about 1 kg) potatoes (waxy or Yukon Gold potatoes work well)
  • 1 small onion, finely chopped
  • 4-5 slices of bacon, diced
  • 1/3 cup vegetable broth or water
  • 3 tablespoons white wine vinegar or apple cider vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon granulated sugar
  • Salt and black pepper to taste
  • Fresh parsley or chives for garnish (optional)


  1. Cook the Potatoes:
    • Wash the potatoes thoroughly, leaving the skin on. Cut them into quarters or bite-sized chunks for faster cooking.
    • Place the potato pieces in a large pot and cover them with cold water and a pinch of salt.
    • Bring the water to a boil and cook the potatoes until they are tender but still firm. This usually takes about 10-15 minutes, depending on the size of the potato pieces.
    • To check if the potatoes are done, insert a fork or a knife into a potato piece. It should go through easily without breaking the potato apart.
  2. Prepare the Dressing:
    • While the potatoes are cooking, prepare the dressing for the potato salad.
    • In a small bowl, mix together the white wine vinegar, vegetable oil, Dijon mustard, granulated sugar, salt, and black pepper. Whisk the ingredients until well combined.
  3. Cook the Bacon and Onions:
    • In a skillet over medium heat, cook the diced bacon until it becomes crispy and browned.
    • Remove some of the bacon grease from the skillet, leaving about 1-2 tablespoons for flavor.
    • Add the finely chopped onion to the skillet with the bacon grease and cook until the onions are soft and translucent.
  4. Assemble the Kartoffelsalat:
    • Once the potatoes are cooked, drain the water from the pot and let the potatoes cool slightly.
    • Peel the skin off the potatoes if desired (optional), and then slice them into thin rounds or cubes.
    • In a large mixing bowl, combine the cooked potatoes with the cooked bacon and onions.
  5. Add the Dressing:
    • Pour the dressing over the potato mixture while it's still warm.
    • Gently toss the salad to ensure all the potatoes are coated evenly with the dressing.
  6. Serve and Garnish:
    • German potato salad can be served warm or at room temperature.
    • If desired, garnish the potato salad with fresh parsley or chives for added color and flavor.

Enjoy your homemade German Kartoffelsalat as a flavorful and hearty side dish to accompany your favorite German or international meals!

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