How to Make the Perfect German Potato Salad Kartoffelsalat
German · Easy · 40 min · 6 servings
A tangy Bavarian-style warm potato salad dressed with a savory bacon vinaigrette made from cider vinegar, mustard, and rendered bacon fat. Unlike the mayonnaise-based American version, this classic German salad is served warm and is wonderfully light.
Why this recipe works
This German Potato Salad Kartoffelsalat recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 290 calories with 7g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.5 kg waxy potatoes such as Yukon Gold
- 150 grams smoked bacon lardons
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 medium red onion finely diced
- 3 tablespoons fresh chives finely chopped
Step by step instructions
Step 1: Boil the Potatoes
Place the whole unpeeled potatoes in a large pot of cold salted water and bring to a boil. Cook for 20 to 25 minutes until tender when pierced with a knife but not falling apart. Drain and allow to cool just enough to handle, then peel and slice into 5mm rounds while still warm.
Step 2: Render the Bacon and Onions
Cook the bacon lardons in a large skillet over medium heat until the fat has rendered and the bacon is golden and crispy. Add the diced red onion to the bacon fat and cook for 3 minutes until softened. Do not drain the fat as it is the base of the dressing.
Step 3: Make the Warm Dressing
Remove the skillet from heat and carefully add the apple cider vinegar and mustard to the bacon and onions, scraping up any browned bits. Add 3 tablespoons of warm water and stir to combine. Season with salt and a generous amount of freshly cracked black pepper.
Step 4: Dress and Serve
Pour the warm bacon dressing immediately over the sliced warm potatoes and gently toss to coat, being careful not to break the potato slices. Let the salad sit for 5 minutes to absorb the dressing. Scatter fresh chives over the top and serve warm or at room temperature.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- smoked bacon lardons → vegetarian smoked paprika with olive oil to create a smoky dressing without meat
- apple cider vinegar → white wine vinegar for a slightly milder and less fruity acidity
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using the wrong type of potato such as russet potatoes which will fall apart and turn mushy when tossed with the warm dressing
- Dressing the potatoes when they are cold which prevents them from absorbing the vinaigrette properly and results in bland salad
Nutrition facts
Per serving: 290 calories, 7g protein, 38g carbs, 12g fat, 3g fiber.
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