Potatoes and bacon tossed with a drool-worthy vinaigrette? Sign us right up! German Potato Salad is totally different than the creamy American-style potato salad that graces potluck and backyard barbecue tables across the U.S. Instead, this potato salad is all about a dijon-vinegar dressing that utilizes the bacon grease for even more flavor. It can be eaten either hot or cold which makes it a really interesting potato side dish. Hot, it’s great for savory meals, and cold makes it perfect for all the potlucks, barbecues, and family gatherings.
Serve this up hot as part of a traditional German meal alongside schnitzel, spaetzle, and cucumber salad!
Why Our Recipe
- Uses diced red potatoes for easy preparation and a beautiful presentation.
- The most delicious bacon-dijon vinaigrette that’ll have everyone going for seconds.
- Serve it hot with savory meals, or serve it cold for potlucks and gatherings.
In Germany this dish is known as Kartoffelsalat. You’ll find variations of it throughout Germany. I’ve created my own unique twists on the authentic version for a potato salad that gets gobbled up at every event I take it to.
Traditional German potato salad typically uses peeled and sliced yellow potatoes similar to a Yukon Gold. In my version, I prefer red potatoes for their ability to hold their shape and their color. A pretty salad tends to go over better in my experience. Classic recipes might skip the onion altogether or use a different variety, but once again I love that color as well as that extra bite from a red onion.
The dressing in this recipe also takes a unique twist. While traditional recipes use just bacon drippings and vinegar, Iโve added olive oil to help prevent the dressing from solidifying when served cold. A touch of Dijon mustard adds depth and a bit of heat, creating a more complex flavor profile. Fresh parsley isnโt a traditional ingredient in German potato salad, but it adds another pop of color, because once again, it’s all about that beauty.
Ingredient Notes
- Potatoes: Red hold their shape well and have a lovely color, but you can also use Yukon Gold, Yellow, Fingerling, or Baby potatoes. Make sure they have a thin skin thatโs pleasant to eat.
- Bacon: Use good quality bacon for the best flavor. The bacon grease is essential for the dressing, so donโt skip it!
- Red Onion: Adds a nice bite and color to the salad. You can use white or yellow onions if you prefer a milder taste.
- White Vinegar: Apple cider vinegar can be used as an alternative for a less punchy flavor.
- Olive Oil: Helps dilute the bacon grease so it doesn’t solidify as it cools.
- Sugar: Just a touch to balance the acidity of the vinegar.
- Dijon Mustard: Adds depth and a bit of heat to the dressing. Use whole grain mustard for a different texture and to add more visually appealing elements.
- Fresh Parsley: Adds a little color. You can also use chives or leave it out altogether. Parsley isn’t a traditional inclusion in German potato salad anyway.
Hot or Cold
Serving it Hot: Kartoffelsalat in Germany is traditionally served hot, especially in the southern regions. This warm version is perfect for pairing with savory dishes and is especially comforting during the colder months. Itโs a great accompaniment to main courses like sausages, schnitzel, or roasted meats, bringing a touch of German tradition to your meal.
Serving it Cold: A cold version of this dish is more in line with how American potato salads are served. Chilling the salad allows the flavors to meld together. You can prepare it in advance and simply pull it out of the fridge when youโre ready to serve. Whether youโre hosting a family event or bringing a dish to a party, cold German potato salad is sure to be a hit.
Storage Instructions:
To chill, simply cover the bowl with plastic wrap and place it in the fridge. This works best for storage up to 24 hours.
Refrigerate leftovers in an airtight container for up to 4 days. No reheating is required if serving cold.
To reheat, place a serving in a skillet over medium heat until warmed through, stirring occasionally to ensure even heating. Or microwave on high in 30-second increments, stirring in between, until warmed through.
More delicious salad sides…
Mom’s Creamy Potato Salad
2 hrs 30 mins
Creamy Cucumber Salad with Garlic and Dill
1 hr 10 mins
Summer Fresh Corn Salad
30 mins
Mediterranean Chickpea Salad
15 mins
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and weโve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
been trying to find a good recipe this is very good and reminds me of the German restaurant that I used to get it at
Made this recipe at our firehall to serve with smoked brisket, ribs, and chicken, along with slaw. I had to 5x the recipe to feed so many, but the guys absolutely tore it up. It was delicious. I was a little concerned of greasiness due to using so much bacon along with the olive oil, but it turned out fine. I could see adding some of the other items mentioned by other reviewers like celery and/or eggs, but i would cook the original recipe first to give yourself a baseline. You van always tweak the recipe when you make it the second time. Again, this was ABSOLUTELY DELICIOUS!
Going to try it like this
Looks sooo much more healthy and better than the sour cream/ mayo based version. Especially if Lactose sensitive. My only concern is, it has way too much grease from the bacon.
Can u add more tang more vinager or mustard after you mix it. Just did not have enough favor for me
I doubled the dressing but I left the olive oil out completely and it was delicious another variation that we used to do is chop a few pickles in it and put a little bit of pickle juice in. I don’t know if that’s just our family or if that’s the Schwartzwald variation.
Iโm with you, I like a good tang to my potato salad as well. A good tip when making any type of potato salad is to toss the piping hot potatoes with some straight vinegar (extra from what a recipe calls for) immediately after you drain them from the water. The heat helps the potatoes absorb the vinegar and makes for a much more flavourable end product.
I quoted this because I live alone. The flavor Is reminiscent of good days past. I love it. I found it better right after it’s made either warm or room temperature. Is the 100% I added some chopped celery for a little crunch. I would also probably put some slice tag either stirred into it or on top because that’s what my mother always did. I didn’t do it this time and it was excellent the way it was. 24-hour if I left out the bacon and substituted more oil instead, I would have to do something else for flavor. Perhaps some Italian seasoning Would skewered more toward an Italian potato salad. I could try that.
Will leaving out the sugar change the dressing significantly? I don’t like my potato salads tasting sweet.
You can leave it out.
I love German Potato Salad and have always wanted to try and make it from scratch. This recipes looks really good and I can not wait to try it.
YUM! German Potato Salad was one of my favorite things to eat growing up. Can’t wait to try this one!
Can you substitute something for the bacon and grease? Iโm on a low fat diet due having my gullbladder removed.
The bacon is a significant portion of the flavor in this recipe. You’d have to skip it all together.
Rachel,
I agree with you about bacon. My mom’s brocolli salad calls for bacon and it is not worth making without it!
I made it once w/o bacon because I was told to do so as a vegetarian was coming to the party. She never showed up and I took the leftover home and put bacon in it!
?
William
My mother is from Munich. She has never, ever used bacon in her salat. She does put in a couple of hard boiled eggs, tho, just on top, quartered for presentation. She also uses green onions instead of red, and just uses oil and vinegar. There are ways to get around the bacon.
My Mom is from Munich also and I agree with everything you said. Can you provide your Muttiโs recipe.
my mother was from Stuttgart and that’s how she made it. And never red potatoes; always russett.
Turkey bacon cooked in the olive oil?