Is German potato salad served hot or cold?

It depends on the recipe. This bacon-and-vinegar version is best served warm. Other German potato salads are served at room temperature or chilled, especially versions with mayonnaise.

Can I make German potato salad without bacon?

Yes. Leave out the bacon and use 2 tablespoons of olive oil or a neutral oil to cook the onion. Use vegetable broth or water if you want the whole dish to be vegetarian.

What are the best potatoes for German potato salad?

Red potatoes and waxy new potatoes hold their shape well after boiling. Yukon Gold potatoes also work. Avoid overcooking them, and fold them gently into the dressing.

What makes German potato salad different from American potato salad?

The warm version many Americans call German potato salad uses vinegar and bacon drippings instead of mayonnaise. However, Germany also has creamy mayonnaise-based potato salads, so the difference depends on which recipes you’re comparing.

Can I use apple cider vinegar instead of white vinegar?

Yes. Use the same amount of apple cider vinegar with a similar acidity. It adds a fruitier flavor, but it is not necessarily less acidic, so taste the finished salad before adjusting the sugar.

Why did my potatoes fall apart?

They may have been overcooked, boiled too hard, or mixed too roughly. A floury potato variety can also break apart more easily. Cook until just tender, drain well, and fold gently.

What ingredients are in German potato salad?

This version contains potatoes, bacon, onion, white vinegar, water, sugar, salt, pepper, and parsley. Other German recipes use broth, oil, mustard, or mayonnaise, depending on the style.

What are the ingredients in creamy German potato salad?

Creamy versions commonly found in northern Germany use potatoes and a mayonnaise-based dressing, often with pickles and onion. Some include chopped egg or apple, and some mix yogurt or sour cream into the dressing. See the regional guide above for the main differences.

Can I make it ahead for a party?

Yes, make it one day ahead and refrigerate it promptly. Reheat with a small splash of water or broth until it reaches 165°F (74°C), then add the reserved bacon and fresh parsley. Serve in smaller batches if it will be on a buffet.

Easy German Potato Salad Recipe (Warm Kartoffelsalat)

Name: Warm German Potato Salad with Bacon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: German
Ingredients: 2 pounds (900 g) small to medium red potatoes, waxy new potatoes, or Yukon Gold potatoes; 6 slices bacon; 1 medium yellow or white onion, finely chopped; ½ cup (120 ml) white vinegar, 5% acidity; ¼ cup (60 ml) water; ¼ cup (50 g) granulated sugar; Salt and freshly ground black pepper, to taste; 2 tablespoons chopped fresh parsley

Description

Tender potatoes, crispy bacon, and softened onions tossed in a warm, sweet-and-tangy vinegar dressing. This German-style potato salad makes a simple side for bratwurst, schnitzel, or roast pork.

Ingredients

Units Scale

2 pounds (900 g) small to medium red potatoes, waxy new potatoes, or Yukon Gold potatoes
6 slices bacon
1 medium yellow or white onion, finely chopped
1/2 cup (120 ml) white vinegar, 5% acidity
1/4 cup (60 ml) water
1/4 cup (50 g) granulated sugar
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley

Instructions

Cook the potatoes. Place the scrubbed potatoes in a large pot and cover with cold water by about 1 inch. Add salt and bring to a boil. Reduce to a gentle simmer and cook until a small knife slides easily into the center, usually 15–25 minutes for small to medium potatoes. Larger potatoes will take longer.
Drain and cut. Drain well and let the potatoes cool just enough to handle. Peel if desired, then cut into bite-sized pieces and place in a large mixing bowl. Keep warm.
Cook the bacon. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Transfer to a plate, then crumble or chop. Leave about 2–3 tablespoons of drippings in the skillet and spoon out any excess.
Make the dressing. Add the onion to the skillet and cook over medium-low heat for 3–5 minutes, until softened. Carefully add the vinegar, water, and sugar. Bring to a gentle simmer and stir until the sugar dissolves.
Combine. Pour the warm dressing over the warm potatoes and add most of the bacon. Fold gently to coat without breaking up the potatoes.
Rest and serve. Let stand for 5–10 minutes. Taste and season with salt and pepper. Sprinkle with parsley and the remaining bacon, then serve warm.

Notes

Flavor: This is a sweet-and-tangy version of German potato salad. For less sweetness, start with 2 tablespoons sugar instead of ¼ cup, then taste after the dressed potatoes have rested.

Broth option: Replace the water with the same amount of beef or vegetable broth. Adjust the salt accordingly.

Potatoes: Cooking time depends on size. Check tenderness with a knife rather than relying only on the timer.

Bacon drippings: Reserve about 2–3 tablespoons for the dressing. Using all the fat from particularly fatty bacon can make the salad greasy.

Storage: Refrigerate promptly in an airtight container and use within 3 days. Reheat to 165°F (74°C), adding a little water or broth if needed.

Party serving: Refrigerate within 2 hours, or 1 hour above 90°F (32°C), unless the salad is being held at a safe hot or cold temperature.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Cuisine: German

Nutrition

Calories: 250
Sugar: 6g
Fat: 10g
Carbohydrates: 35g
Fiber: 3g
Protein: 5g