German potato salad is something different to most people. In the United States, mention German potato salad and most people will think of a hot potato dish with bacon and a sort of sweet dressing. It’s not something I make and not even something I had growing up. Going to the Reading Liederkranz, a vibrant hub of German-American culture in Pennsylvania, I was immersed in the rich traditions of Bavarian cooking from a young age. One dish that always stood out to me was their German potato salad, or Kartoffelsalat. It was a staple at every Oktoberfest and I can still remember the familiar scent of vinegar and onions on the plate with bratwurst and sauerkraut.
Bavarian potato salad is a dish that has stayed with me throughout my culinary journey, and it’s one that I continue to cherish. Unlike the creamy, mayonnaise-based potato salads that are common in American cuisine and the northern and western parts of Germany, Bavarian potato salad is lighter and tangier, with a focus on the simple, fresh flavors of potatoes, onions, and vinegar. It’s a dish that, for me, will always remind me of the German food I grew up with.
German Potato Salad
At the Reading Liederkranz, potato salad was a side dish that accompanied just about everything, from schnitzels to sausages. But what I always loved was the simplicity of it. There were no frills or fancy ingredients—just good-quality potatoes, a tangy vinegar dressing, and a bit of fresh herbs for garnish. And unlike the German potato salad that many Americans are familiar with, this version wasn’t served warm and didn’t include bacon. In fact, the idea that German potato salad is always served hot with bacon is a bit of a misconception. While that version does apparently exist, it’s not the standard across all regions. And to be honest, I have yet to see it in Germany. I have seen it in German cookbooks and websites in German, but have yet to see it in a restaurant. Maybe it’s more of a home cooked type of thing.
In Bavaria and generally the Southern parts of Germany, potato salad is typically served chilled or even room temperature. At just about every restaurant I’ve ever eaten it, it’s been cold. Like, out of the refrigerator cold. The focus is on the potatoes themselves, which are cooked to perfection, peeled while still warm, and then left to cool before being sliced. This method ensures that the potatoes maintain their texture and absorb the flavors of the dressing without becoming too mushy. The result is a salad that’s light, refreshing, and full of flavor.
A Side Dish for Any Occasions
German potato salad is incredibly versatile, making it a perfect side dish for a variety of meals. It’s commonly found in restaurants, Gasthäuser, and beer gardens across Germany, where it’s served alongside everything from roast pork to grilled sausages. The salad’s tangy, slightly sweet flavor profile pairs beautifully with rich, savory dishes, providing a refreshing contrast that cuts through the heaviness of the main course.
One of the things I appreciate most about German potato salad is how well it holds up in different settings. Whether you’re enjoying it at a casual outdoor picnic or as part of a more formal meal, it never fails to satisfy. And because it’s typically served at room temperature, it’s also incredibly convenient for large gatherings—no need to worry about keeping it warm or chilled.
Is it Hot?
When I first started working as a chef, I quickly realized that many Americans have a very specific idea of what German potato salad is supposed to be. In the U.S., it’s often assumed that German potato salad is served hot and always includes bacon. While that version is indeed popular in certain regions, especially in southern Germany, it’s far from the only way to make potato salad.
In fact, this version is quite different. It’s lighter, with a dressing made from vinegar, oil, and broth or water, and it usually doesn’t contain any bacon. The focus is on the natural flavors of the potatoes, which are allowed to shine through thanks to the simplicity of the other ingredients. This version of potato salad is just as authentic as the warm, bacon-laden variety, and it’s one that I believe deserves more recognition.
My German Potato Salad Recipe
Now that I’ve shared a bit of the background and history of German potato salad, it’s time to dive into the recipe. This version is based on the one I grew up with at the Reading Liederkranz, and what we served at Brauhaus Schmitz for almost a decade – and it’s the same method I use to this day!
Ingredients:
- Yukon Gold Potatoes: 1 1/2 pounds
- White Onions: 1 small, finely chopped (75 grams)
- Vinegar: 1/4 cup 50 ml (white wine vinegar or apple cider vinegar work well)
- Vegetable Broth or Water: 1/2 cup 100 ml (vegetable broth adds more flavor)
- Canola Oil: 1/4 cup 50ml
- Parsley or Chives: 1 tbsp, finely chopped (for garnish)
- Salt: 1/2 teaspoon
- Pepper: To taste
Instructions:
- Cook the Potatoes:
- Start by placing the Yukon Gold potatoes in a large pot. Cover them with heavily salted cold water (about 1 tablespoon of salt) and bring to a boil over medium-high heat. Cooking the potatoes in their skins helps them retain their shape and flavor.
- Once the water comes to a boil, reduce the heat to medium and simmer the potatoes until they are just tender, about 15-20 minutes. Be careful not to overcook them; you want the potatoes to be firm enough to hold their shape when sliced.
- Drain the potatoes and let them cool slightly. While they are still warm but cool enough to handle, peel the skins off. The skins should come off easily at this stage.
- Cool and Slice the Potatoes:
- After peeling, set the potatoes aside to cool completely. It’s important to let the potatoes cool fully before slicing, as this will help them hold their shape and absorb the dressing without becoming mushy.
- Once cooled, slice the potatoes into 1/4-inch thick rounds. If the potatoes are particularly large, you can halve or quarter them before slicing.
- Prepare the Dressing:
- In a small saucepan, heat the vegetable broth (or water) and vinegar over medium heat until warm. This helps the potatoes absorb the flavors more effectively.
- In a large mixing bowl, combine the warm broth-vinegar mixture with the finely chopped onions. The heat will soften the onions slightly, making them less pungent. Stir in the canola oil, and season the dressing with salt and pepper to taste.
- Combine the Salad:
- Gently toss the sliced potatoes in the dressing, making sure each slice is evenly coated. The warm dressing will be absorbed by the potatoes, infusing them with flavor.
- Let the potato salad sit for at least 30 minutes at room temperature, allowing the flavors to meld together. This resting period is crucial for achieving the best flavor.
- Garnish and Serve:
- Just before serving, sprinkle the potato salad with finely chopped parsley or chives for a fresh, vibrant finish.
- Bavarian potato salad is traditionally served at room temperature, making it an easy and versatile side dish for any occasion.
Frequently Asked Questions (FAQ)
1. Can I make German potato salad ahead of time?
Yes, German potato salad can be made a few hours ahead of time. In fact, it often tastes even better after sitting for a bit, as the flavors have more time to meld. Just be sure to bring it back to room temperature before serving, and give it a gentle toss to redistribute the dressing.
2. Why do you cook the potatoes in their skins?
Cooking the potatoes in their skins helps them retain more of their natural flavor and prevents them from becoming waterlogged. It also makes them easier to peel once they’re cooked. Peeling the potatoes while they’re still warm ensures that they absorb the dressing more effectively.
3. What type of vinegar should I use?
White wine vinegar or apple cider vinegar are both great choices for Bavarian potato salad. They provide the right balance of acidity without being too harsh. Avoid using distilled white vinegar, as it can be too sharp for this dish.
4. Can I add other ingredients to this potato salad?
While the traditional Bavarian potato salad is quite simple, you can certainly customize it to your liking. Some people like to add pickles, hard-boiled eggs, or even a touch of mustard to the dressing. Just keep in mind that the beauty of this dish lies in its simplicity.
5. Is it okay to use another type of potato?
Yukon Gold potatoes are ideal for this recipe because of their buttery texture and ability to hold their shape. However, if you can’t find Yukon Golds, you can use other waxy potatoes like red potatoes. Avoid starchy potatoes like Russets, as they tend to fall apart more easily.
Kartoffelsalat – German Potato Salad
Ingredients
- 1 pound waxy potatoes such as Yukon Gold
- 2 tbsp kosher salt for boiling the potatoes
- 75 grams onion, finely diced 1 very small onion or 1/4 of a medium size
- 1/4 cup vegetable stock
- 1/4 cup white vinegar
- 1/2 tsp kosher salt
- 100 ml vegetable oil non-GMO canola, sunflower, safflower, or similar
- 1 tbsp parsley, finely chopped
- black pepper, freshly ground
Instructions
- Place a large pot of cold water on the stove and add the two tablespoons of salt. Place the unpeeled potatoes in the pot and turn on medium high heat.
- Cook the potatoes on a medium simmer until the tip of a knife easily pierces the potato into the middle, about 30-45 minutes.
- Once the potatoes are cooked remove the potatoes from the water and allow to cool for about 20 minutes or until cool enough to handle.
- While the potatoes are cooling, heat the vegetable stock and vinegar together in a small saucepan. Once it's hot pour into a small bowl and add the 1/2 teaspoon of salt and the diced onions. Mix together and allow to rest until slightly cooled.
- Once this mixture is cooled, whisk in the oil and parsley.
- Once the potatoes are cool enough to handle, peel them with a spoon or a butter knife. The peels should slip right off.
- Once all the potatoes are peeled, slice into 1/4 inch thick slices and place in a large bowl.
- Pour the dressing over the potatoes and mix well. Allow the potato salad to rest for about an hour.
- After an hour, mix the salad well and adjust if necessary. Sometimes it needs a little more vinegar and oil. Add more if it's too dry, mix and taste again. Add more salt and pepper if it's needed.
Notes
Final Thoughts
Bavarian potato salad is more than just a side dish—it’s a connection to my roots and a reminder of the simple, yet deeply satisfying, flavors of traditional German cooking. It’s a dish that I’ve enjoyed countless times, both at the Reading Liederkranz and in my own kitchen, and it’s one that I’m proud to share with others.
Whether you’re serving it at a family gathering, a summer barbecue, or simply as part of a comforting weeknight dinner, Bavarian potato salad is a versatile and delicious addition to any meal. I hope this recipe brings you as much joy as it has brought me over the years, and that it becomes a staple in your own culinary repertoire. Enjoy!
