Sweet, sour and deliciously savory, this traditional Hot German Potato Salad will make your tastebuds go Oom-pa-pa!
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My high school German teacher, Frau Müller, loved food, and often brought in German foods into class for us to try. She introduced us to exotic new-to-us delicacies like Butterkase (pronounced “booter-keh-zuh,” which literally means butter cheese), Kartoffelpuffer (German potato pancakes), and a profusion of buttery Bavarian pastries. But the one thing that stood out most for me was her traditional Kartoffelsalat – or Hot German Potato Salad.
In America, the earliest written recipes for potato salad appeared the mid-19th century. Culinary historians speculate that the combination of cooked potatoes, oil, vinegar, and herbs was introduced by German immigrants, who had a penchant for rich, sour-sweet combinations.
Hot potato salad, usually made with bacon, onion and vinegar dressing, soon became so closely associated with German immigrants that it was dubbed “German Potato Salad.”
Equally scrumptious hot or cold, German Potato Salad is a deeply satisfying blend of sweet, tangy, bacony goodness. Unlike traditional American potato salad, the German version is completely devoid of anything remotely mayonnaisey.
Over the years, this recipe has become a family favorite, and is now a time-honored Oktoberfest tradition at our house. It’s very easy to put together, and should be made ahead of time. I usually make it at least a day ahead to allow all the flavors to meld together, and then rewarm it to serve for our big Oktoberfest meal.
PRO TIP: We usually eat the leftovers cold… with our fingers… from the fridge. Because it’s soooo delicious. This makes a great picnic salad, too!
Recipe Updated September 11, 2019 (Originally published October 2, 2014)
German Potato Salad {Kartoffelsalat}
Ingredients
Instructions
- Cut potatoes into 1/2- to 3/4-inch cubes and put them into a medium saucepan. (Leave skins on.) Add enough water to cover the tops of the potato cubes. Cover and boil about 15 minutes, or until tender but still firm.
While potatoes are cooking:
- Cook bacon until crisp, remove from pan and set aside, reserving bacon drippings.
- Saute the onion in the reserved bacon drippings.
- Turn the heat on the sauteed red onions down to medium low, and add vinegar, sugar, water and celery seed. Heat to a simmer and pour over hot potatoes. Make sure liquid and potatoes and both very hot when mixed together. Add cooked bacon pieces. Stir to combine.
- Salt and pepper to taste, and then put into 2 1/2 qt. casserole dish.
- Bake uncovered for 30 minutes at 325°.
Notes
Nutrition
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