German Potato Salad
A southern-German potato salad (Kartoffelsalat) dressed while warm with vinegar, mustard, and bacon instead of mayo. The tangy, savory dressing soaks right into the potatoes. A hearty side that pairs beautifully with sausages and schnitzel.
Ingredients
- Potatoes · waxy800 g
- Bacon · diced100 g
- Onion · finely chopped1
- Chives / scallion · sliced2 tbsp
- Dressing
- Vegetable stock · warm0.5 cup
- White wine vinegar · or cider vinegar3 tbsp
- Dijon mustard1 tbsp
- Sugar1 tsp
- Cooking oil2 tbsp
- Salt & pepper · to taste
Steps
- ⏲ 20 min
Boil the potatoes in their skins in salted water until fork-tender, then cool briefly, peel, and slice into thick rounds.
- ⏲ 5 min
Fry the bacon in a pan until crisp to render the fat, then add the onion and cook until translucent.
- ⏲ 2 min
Add the warm stock, vinegar, mustard, and sugar and heat the dressing to just below a boil.
- ⏲ 2 min
Pour the dressing over the warm potatoes and toss gently — warm potatoes absorb it best.
- ⏲ 1 min
Let it sit 10–15 minutes to soak in, season with salt and pepper, scatter chives, and serve lukewarm.
Tips & Variations
Variations
- Northern German style: Add mayonnaise for a creamy version.
- Vegetarian: Skip the bacon and use smoked paprika for depth.
- With pickles: Chop in gherkins for extra tang.
- Herby: Add dill and parsley.
Tips
- Use waxy potatoes — floury ones fall apart.
- Pour the dressing over warm potatoes so it soaks in and stays moist.
- Serve it lukewarm, the traditional way — it loses flavor cold.
- Vinegar and mustard bring the tang; bacon fat brings the depth.
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