Authentic German Potato Salad (Kartoffelsalat) is a savory, tangy, and slightly sweet dish served warm, a beloved staple of German cuisine that stands apart from its creamy, mayo-based American cousin.
What makes it truly special is the flavorful bacon-vinegar dressing that soaks into tender potatoes while they’re still warm, maximizing the taste.
It’s the perfect side for bratwurst, schnitzel, roast pork, or even grilled sausages at your next cookout or Oktoberfest party.
German Potato Salad Recipe
Ingredients
Equipment
Method
- Boil Potatoes: Place whole potatoes (skin-on) in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes until fork-tender. Drain and let cool slightly.
- Cook Bacon: While potatoes are cooling, cook chopped bacon in a skillet over medium heat until crispy. Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Leave about 2–3 tablespoons of bacon fat in the pan.Sauté Onion: In the same pan with bacon fat, add diced onion. Sauté for about 4–5 minutes until softened and lightly golden.
- Make the Dressing: Pour in the chicken broth, apple cider vinegar, Dijon mustard, and sugar. Stir well and bring to a simmer. Cook for 2–3 minutes, allowing the mixture to reduce slightly. Season with salt and pepper.Slice Potatoes: While still warm, peel and slice the potatoes into 1/4-inch rounds. Place them in a large mixing bowl.
- Assemble Salad: Pour the hot dressing over the sliced potatoes. Gently toss to coat evenly. Add the cooked bacon and parsley (if using), and toss again. Let sit for 10–15 minutes to absorb flavors.Serve Warm: Serve the salad while warm or at room temperature. Reheat gently before serving if needed.
Video
Notes
Cooking Tips
- Use waxy potatoes like Yukon Gold or red potatoes — they hold their shape better than russets.
- Slice potatoes while they’re still warm to help them soak up the dressing.
- Adjust the sugar and vinegar balance to your taste — more sugar makes it sweeter, more vinegar adds tang.
- Leftovers can be stored in the fridge and gently reheated in the microwave or on the stove.
The Reason to Serve it Warm
When the potatoes are still hot, they act like sponges, readily absorbing the tangy, savory bacon-vinegar dressing. It allows the salad to become deeply flavorful throughout, not just coated on the surface like many cold potato salads.
The warmth helps meld the ingredients together, softening the sharpness of the onion and vinegar while enhancing the richness of the bacon and broth.
The result is a more cohesive, comforting dish that balances acidity, sweetness, and umami in every bite.
Historically, warm potato salad was popular in German kitchens because it was made from fresh, just-boiled potatoes and served as a quick accompaniment to meats or sausages without the need for chilling or refrigeration. This practical approach became a culinary hallmark.
Serving it warm also makes it an excellent contrast to crispy pork schnitzel, grilled bratwurst, or roasted meats, complementing them with both temperature and taste.
What to Serve with German Potato Salad
German Potato Salad is a versatile and hearty side dish that pairs wonderfully with a variety of mains, especially those rich in flavor or grilled to perfection.
It’s warm, tangy bacon-infused dressing complements smoky, savory meats, making it a go-to choice for traditional German meals and modern barbecues alike.
- Bratwurst or Weisswurst: Classic Bavarian sausages are a natural match. Grill or pan-fry them and serve with a side of mustard and sauerkraut.
- Pork Schnitzel: The crispiness of breaded pork cutlets contrasts beautifully with the soft, tangy potatoes.
- Roast Pork (Schweinebraten): Tender, juicy pork with a crispy crust and a rich gravy brings out the best in the salad’s acidity.
- Grilled Chicken Thighs or Sausages: The smokiness from grilling enhances the salad’s bacon flavors.
- Beer-Braised Sausages: For a true German pub-style meal, simmer bratwurst in beer and onions before serving with potato salad.
For lighter fare, consider pairing it with:
- Grilled Vegetables: Especially zucchini, bell peppers, and asparagus — their charred flavor balances the richness of the salad.
- Fried or Poached Eggs: A soft egg on top of the warm potato salad creates a delicious, creamy element.
- Pretzels and Pickles: Serve as part of a traditional Bavarian spread for parties or Oktoberfest-style gatherings.
@jeanpierrechefs German Potato Salad by Chef Jean-Pierre #ChefJeanPierre #JeanPierre #food #Cooking #Recipes #Meals #homecooking #ChefCooks #foryou ♬ original sound – Chef Jean Pierre
Summary
German Potato Salad brings bold flavor and comforting texture to the table, making it more than just a side dish.
Warm, savory, and slightly tangy, it captures the essence of traditional cooking with ingredients that are simple but well-balanced.
Serve it alongside bratwurst, schnitzel, or grilled vegetables to create a meal that’s hearty and satisfying.
Ideal for gatherings, weeknight dinners, or festive occasions, it holds its own with both casual and classic fare. Warm potato salad adds depth to every plate and deserves a spot in regular rotation.
