This Kartoffelsalat, German potato salad, is a dish that brings warmth, flavor, especially in this summery version made with tender red new potatoes. Boiled gently with their skins on, the potatoes are sliced warm and tossed in a tangy broth-based dressing infused with sautéed onions, mustard, vinegar, and just a touch of sugar to balance it all out. As they sit, they soak in all that goodness and become silky, flavorful, and deeply satisfying.
The crispy bacon folded in just before serving adds a savory crunch and smoky richness that makes this salad feel a little extra special, without being fussy.
There’s no mayo here, just simple ingredients working together in a way that’s both hearty and light. A handful of fresh parsley adds a touch of green to finish it off.
Served warm or at room temperature, this German Potato Salad is perfect for BBQs, picnics, or casual gatherings with friends. It’s the kind of dish you make once and keep coming back to. It is simple, flavorful, and made for sharing under the summer sun.
How to make this German potato salad
Begin with cooking the potatoes. Boil unpeeled potatoes in salted water until just tender, about 20–25 minutes depending on size. A knife should go through with slight resistance. Drain and let them cool just enough to handle.
Next, peel and slice. While still warm, peel the potatoes (the skins should slip off easily) and slice them into thin rounds. Place the slices in a large mixing bowl.
Then, make the dressing. In a small pan, cook the bacon until crisp. Remove the bacon and add the diced onion to the rendered fat. Sauté until just softened, not browned. Add the warm broth, vinegar, mustard, sugar, oil, salt, and pepper. Simmer for 1–2 minutes to blend the flavors.
Now, combine everything. Pour the warm dressing over the sliced potatoes and gently fold with a spatula or spoon, taking care not to break the slices. Let the mixture rest for at least 30 minutes so the potatoes absorb the dressing.
Finally, finish and serve. Add the chopped herbs and bacon, adjust seasoning if needed, and serve the salad slightly warm or at room temperature.
I hope you will try this delicious German Potato Salad. If you do, don’t forget to tag me on Instagram, I would love to see how it turns out for you. Enjoy!
Other recipes you may like to try
These Roasted Potatoes Wedges a true masterpiece of flavor and texture. They have a crispy outer layer and a soft, fluffy inside that will leave you wanting more.
This Summer Corn Salad salad is a great summer dish made with sweet fresh corn, crisp vegetables, creamy Feta cheese, fragrant herbs, and a vibrant dressing. It’s bursting with bright, summery flavors and comes together easily. It is perfect for family dinners, backyard barbecues, or gatherings with friends.
This Peach Salad is a light and refreshing dish that celebrates the sweet, juicy flavor of ripe summer peaches. It’s perfect as a simple lunch, a vibrant side dish, or an elegant starter. It makes a stunning addition to any summer table or gathering.
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German Potato Salad – Kartoffelsalat
Ingredients
- 2 1/4 pounds (1 kg) red potatoes
- 4 oz (120g) bacon , diced, optional
- 1 small yellow onion (about 2oz – 60g) , finely diced
- 1/2 cup (120g) low-sodium beef or vegetable broth , warm
- 3 tbsp (45ml) white wine vinegar (or apple cider vinegar)
- 3 tbsp (45g) sunflower oil
- 1 tsp (5g) Dijon mustard
- 1 tsp (5g) sugar
- Salt and freshly ground black pepper , to taste
- 2 tbsp fresh parsley , chopped
Instructions
- Boil unpeeled potatoes in salted water until just tender (about 20–25 minutes depending on size).
- A knife should go through with slight resistance. Drain and let them cool until just warm enough to handle.
- Peel the potatoes while still warm (the skins should slip off easily) and slice them into thin rounds. Place them in a large mixing bowl.
- In a small pan, cook the bacon until crisp.
- Remove the bacon and add the onion.
- Sauté the diced onion until just soft but not browned.
- Add warm broth, vinegar, mustard, sugar, oil, salt, and pepper.
- Simmer for 1–2 minutes to meld the flavors.
- Pour the warm dressing over the warm sliced potatoes. Gently fold with a spatula or spoon, try not to break the slices. Let it sit for at least 30 minutes so the potatoes absorb the dressing.
- Add the chopped herbs and bacon, and adjust seasoning.
- Serve slightly warm or at room temperature.
Nutrition
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