German Potato Salad

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German Potato Salad Recipe

Title:

Authentic Warm German Potato Salad (Kartoffelsalat)

Introduction:

Unlike the creamy American version, German Potato Salad is served warm and features a tangy, savory dressing made with vinegar, mustard, onions, and bacon. This hearty side dish is full of rich flavor and rustic charm, making it a perfect accompaniment to grilled sausages, schnitzels, or roast meats. It’s particularly popular at Oktoberfest gatherings and holiday meals.

Origin:

German Potato Salad (known as Kartoffelsalat) has regional variations across Germany. The warm, vinegar-based version typically comes from Southern Germany (Bavaria), while Northern Germans prefer a mayo-based version. The Bavarian style became especially popular in the U.S. thanks to German immigrants who brought their recipes over in the 19th century. Today, it remains a beloved staple in German-American households.

Ingredients (Serves 4–6):

  • 2 lbs (900 g) waxy potatoes (Yukon Gold or red potatoes work best)
  • 6 slices thick-cut bacon
  • 1 small yellow onion, finely chopped
  • ½ cup chicken broth (or vegetable broth)
  • ¼ cup apple cider vinegar (or white vinegar)
  • 1 tablespoon Dijon mustard (or German mustard)
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley

Optional Ingredients:

  • 1 tablespoon whole grain mustard for texture
  • 1 celery stalk, finely diced (adds crunch)
  • 2 tablespoons finely chopped dill pickles
  • 1–2 hard-boiled eggs, chopped (added in some versions)
  • A touch of olive oil for a silkier texture

Instructions:

Step 1 – Boil the Potatoes:

  1. Scrub the potatoes and place them whole (skin-on) in a large pot.
  2. Cover with cold salted water and bring to a boil.
  3. Simmer for 15–20 minutes, or until fork-tender.
  4. Drain and let cool slightly, then peel and slice into ¼-inch rounds or half-moons. Keep warm.

Step 2 – Cook the Bacon:

  1. In a large skillet, cook the bacon over medium heat until crispy.
  2. Transfer bacon to a paper towel-lined plate; reserve 2–3 tablespoons of bacon fat in the pan.

Step 3 – Make the Dressing:

  1. In the bacon fat, sauté the chopped onion until soft and translucent (about 3–4 minutes).
  2. Stir in vinegar, chicken broth, mustard, and sugar.
  3. Bring the mixture to a boil and let it simmer for 2–3 minutes to meld flavors.
  4. Season with salt and pepper.

Step 4 – Combine:

  1. Add the warm sliced potatoes to a large mixing bowl.
  2. Pour the warm dressing over the potatoes and toss gently to coat.
  3. Crumble the cooked bacon and sprinkle it over the salad.
  4. Top with chopped parsley and optional add-ins, if using.
  5. Serve warm or at room temperature.

Tips for Success:

  • Use waxy potatoes like Yukon Gold or red potatoes—they hold their shape better.
  • Always mix the dressing with warm potatoes to help absorb the flavor fully.
  • Do not overmix—stir gently to prevent breaking the potatoes.
  • If making ahead, gently reheat or serve at room temperature (never cold).

Recommendations:

  • Serve alongside:
    • Grilled bratwurst, knockwurst, or Weisswurst
    • Pork chops or pork schnitzel
    • Roasted chicken or turkey
    • A stein of cold German beer 🍺
  • Makes a great side dish for:
    • BBQs
    • Oktoberfest parties
    • Sunday dinners

Nutrition (Per Serving – approx. 1 cup):

  • Calories: 280
  • Protein: 7g
  • Fat: 14g
  • Carbohydrates: 32g
  • Sugar: 4g
  • Fiber: 3g
  • Sodium: 400mg

Nutrition may vary depending on the bacon, broth, and add-ins used.

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