Kartoffelsalat – Traditional German Potato Salad Recipe
germanculture
Kartoffelsalat is a must-have at many German holiday tables, especially during Easter brunches and summer picnics. Unlike the creamy mayonnaise versions found elsewhere, southern Germany’s potato salad is typically served warm, made with vinegar, broth, onions, and crispy bacon. It’s a dish that brings families together—easy to prepare in large batches and even better when made ahead. This recipe showcases the Swabian-style version that’s perfect as a side for Osterbraten, Easter ham, or grilled sausages.
History & Cultural Significance
Potato salad has been a part of German cuisine since potatoes were introduced in the 17th century. Each region developed its own take—northern Germany favors creamy styles, while southern areas like Bavaria and Swabia prefer this vinaigrette-style version. In Swabia, Kartoffelsalat is so iconic that it’s often said you can judge a cook by their potato salad. Easter gatherings, especially in the south, wouldn’t be complete without a large bowl of warm Kartoffelsalat served alongside roast meats or smoked sausages. This warm version uses beef broth, vinegar, and onions, allowing the potatoes to absorb the dressing while still hot. It’s simple, comforting, and deeply rooted in German culinary tradition. Want more Easter side ideas? Try Frühlingsgemüse or Spargelsalat.
Ingredients & Preparation
Ingredients
1 kg (2.2 lbs) waxy potatoes
1 small onion, finely chopped
100g (3.5 oz) bacon, diced
250ml (1 cup) beef or vegetable broth
3 tbsp white wine vinegar
2 tbsp sunflower oil or neutral oil
1 tsp German mustard
Salt and pepper, to taste
Chives or parsley, for garnish
How to Make Kartoffelsalat Boil the potatoes with skin on until fork-tender. Let them cool slightly, peel, and slice while still warm. In a pan, cook diced bacon until crispy. Remove and set aside. In the bacon fat, gently sauté the onions until soft. Add broth, vinegar, mustard, salt, and pepper. Bring to a gentle simmer. Pour the hot dressing over the sliced potatoes. Add bacon and oil. Mix gently and let sit for at least 30 minutes to absorb the flavors. Garnish with chopped chives or parsley before serving.
Serving Suggestions & Variations
How to Serve Kartoffelsalat is delicious warm or at room temperature and pairs perfectly with:
Variations In Bavaria, some cooks add a dash of sugar to balance the vinegar. In Swabia, a spoon of pickle brine or finely chopped gherkins is often stirred in. For a vegetarian version, simply omit the bacon and use veggie broth. Looking for a lighter option? Check out Spargelsalat next.
Kartoffelsalat is a true German classic—tangy, savory, and deeply satisfying. Whether served at Easter, Christmas, or a Sunday cookout, this warm potato salad brings comfort and tradition to any table. Want more authentic Easter recipes? Explore Osterbraten, Osternest-Kekse, and German Salad Recipes.
