German Potato Salad (Kartoffelsalat) — Warm Vinegar-Broth Potato Salad
Kartoffelsalat is a beloved German potato salad with strong regional identity. This southern-style version dresses warm waxy potatoes with broth, vinegar, mustard, onion, bacon, and herbs for a glossy, savory-tangy finish.
Printable Recipe Card
Servings: 6 · Total: 50 min · Difficulty: easy
Ingredients (quick list)
- 1.2 kg waxy potatoes (Yukon Gold, Charlotte, or German-style salad potatoes, scrubbed)
- 18 g fine sea salt (12 g for boiling water and 6 g for dressing)
- 150 g smoked bacon (cut into 5 mm lardons)
- 1 small yellow onion (finely diced, about 120 g)
- 300 ml low-sodium beef broth (hot)
- 75 ml white wine vinegar
- 45 ml neutral sunflower oil
- 2 tbsp German medium-hot mustard
- 8 g granulated sugar
- 1 tsp freshly ground black pepper
- 15 g fresh chives (thinly sliced)
- 0.5 bunch flat-leaf parsley (finely chopped)
Steps (summary)
- Put the unpeeled potatoes in a large pot and cover them with cold water by 3 cm. Add 12 g of the salt, bring to a gentle boil,…
- While the potatoes cook, place the bacon in a wide skillet over medium heat and cook for 6 to 8 minutes, stirring often, until…
- Stir the hot beef broth, vinegar, mustard, sugar, remaining 6 g salt, and black pepper into the skillet with the bacon and onio…
- Drain the potatoes and let them stand for 3 minutes, just until they can be handled safely. Peel them while still warm, slice t…
- Pour the warm bacon-broth dressing over the sliced potatoes in three additions, folding gently with a rubber spatula after each…
- Fold in the chives and parsley just before serving so the herbs stay bright. Serve the Kartoffelsalat warm or at room temperatu…
Cultural Background
German Kartoffelsalat changes from region to region: northern versions often use mayonnaise, while southern versions favor broth, vinegar, oil, and mustard. It is common at home meals, beer gardens, festivals, and holiday tables.
Equipment
💡 Tips
- Use waxy potatoes because floury potatoes break apart and make the salad pasty.
- Dress the potatoes while they are warm because they absorb broth and vinegar much better than cold potatoes.
- Fold with a wide spatula instead of stirring hard, which keeps the slices intact while still creating a creamy surface.
⚠️ Common Mistakes
❌ Using floury potatoes that collapse during folding.
✅ Fix: Choose waxy potatoes and cook them only until a knife slides through the center.
❌ Adding the dressing after the potatoes have cooled completely.
✅ Fix: Peel, slice, and dress the potatoes while warm so they absorb the broth-vinegar mixture.
❌ Making the salad dry by underdressing it.
✅ Fix: Use the full 300 ml broth and allow the salad to rest, because the potatoes will absorb much of the liquid.
🧊 How to Store
Refrigerate leftovers in an airtight container for up to 3 days. Rewarm gently in a covered skillet with 30 ml broth per 2 servings, or let stand 30 minutes at room temperature before serving.
📅 Make Ahead
Boil the potatoes up to 12 hours ahead and refrigerate them unpeeled. For the best texture, peel, slice, warm the dressing, and combine the salad within 1 hour of serving.
🍽️ Pairs Well With
- Bratwurst
- schnitzel
- roast pork
- pretzels
- cucumber salad
- sauerkraut.
Regional Variations
- Swabian Kartoffelsalat is often made without bacon and is known for a silky broth-based dressing.
- Bavarian versions may include bacon, onion, chives, and a pronounced mustard-vinegar tang.
- Northern German potato salad commonly uses mayonnaise, pickles, apples, or hard-cooked eggs.
Ingredients
- 1.2 kgwaxy potatoes (Yukon Gold, Charlotte, or German-style salad potatoes, scrubbed)
- 18 gfine sea salt (12 g for boiling water and 6 g for dressing)
- 150 gsmoked bacon (cut into 5 mm lardons)
- 1small yellow onion (finely diced, about 120 g)
- 300 mllow-sodium beef broth (hot)
- 75 mlwhite wine vinegar
- 45 mlneutral sunflower oil
- 2 tbspGerman medium-hot mustard
- 8 ggranulated sugar
- 1 tspfreshly ground black pepper
- 15 gfresh chives (thinly sliced)
- 0.5 bunchflat-leaf parsley (finely chopped)
🔄 Substitutions
- smoked bacon→ smoked turkey bacon
- low-sodium beef broth→ low-sodium vegetable broth
- German medium-hot mustard→ Dijon mustard
Instructions
- 1
Put the unpeeled potatoes in a large pot and cover them with cold water by 3 cm. Add 12 g of the salt, bring to a gentle boil, and cook for 20 to 25 minutes, until a thin knife slides into the center without splitting the potato.
- 2
While the potatoes cook, place the bacon in a wide skillet over medium heat and cook for 6 to 8 minutes, stirring often, until the fat renders and the edges are crisp. Add the diced onion and cook for 3 minutes more, until the onion softens but does not brown deeply.
- 3
Stir the hot beef broth, vinegar, mustard, sugar, remaining 6 g salt, and black pepper into the skillet with the bacon and onion. Bring the mixture just to a simmer for 1 minute, then remove it from the heat and whisk in the sunflower oil to make a warm, glossy dressing.
- 4
Drain the potatoes and let them stand for 3 minutes, just until they can be handled safely. Peel them while still warm, slice them into 5 mm rounds, and place the slices in a wide serving bowl so they can absorb the dressing evenly.
- 5
Pour the warm bacon-broth dressing over the sliced potatoes in three additions, folding gently with a rubber spatula after each addition. Let the salad rest for 20 minutes at room temperature so the potato starch lightly thickens the dressing and the slices become seasoned through.
- 6
Fold in the chives and parsley just before serving so the herbs stay bright. Serve the Kartoffelsalat warm or at room temperature, with the dressing still loose and glossy rather than dry or mayonnaise-thick.
🪪 Recipe Passport
Cultural Background
German Kartoffelsalat changes from region to region: northern versions often use mayonnaise, while southern versions favor broth, vinegar, oil, and mustard. It is common at home meals, beer gardens, festivals, and holiday tables.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
📚 Sources & Cultural References
- Mimi Sheraton — The German Cookbook — (1965)
- Alan Davidson — The Oxford Companion to Food — (1999)
Sources cited by the Zaffaron editorial team during recipe research. Cultural and culinary references supporting authenticity claims.
Nutrition per serving
Pairs well with
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