Hot German Potato Salad (Bavarian Kartoffelsalat)

Name: Hot German Potato Salad (Kartoffelsalat)
Prep time: 30 min
Cook time: 30 min
Total time: 1500 min
Ingredients: 2 pounds red potatoes (any waxy potato will work ); 6 slices thick-cut bacon (cut into ¼- to ½-inch pieces); 1 medium red onion (sliced thinly, from stem to blossom end); ⅓ cup sugar; ⅓ cup apple cider vinegar; ⅓ cup water; 1 teaspoon celery seed; 1½ teaspoons kosher salt (divided); salt & pepper (to taste)

Modified: Sep 7, 2025 · Published: Sep 11, 2019 by Renée B. · This post may contain affiliate links · 38 Comments

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This Bavarian-style Hot German Potato Salad is sweet, tangy, bacony goodness in every bite. I've been making this beloved heirloom recipe for decades, and it's always a crowd-pleaser. Serve it warm or cold - perfect for picnics, potlucks, or a festive Oktoberfest dinner.

Red potatoes, red onions, bacon and other ingredients in a crockery casserole dish.

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What Makes German Potato Salad Different?
Ingredients You'll Need
Step-by-Step: How to Make Bavarian Potato Salad
Variations to Try
Equipment Notes
Make Ahead, Storage & Reheating
Serving & Pairing Ideas
Tips for the Best German Potato Salad
Hot German Potato Salad (Kartoffelsalat)

What Makes German Potato Salad Different?

Dressed with bacon, onions, and vinegar, hot German potato salad as we know it in the US has its roots in the south of Germany. Known historically as the Bavarian region, this recipe hails from the home of all things Oktoberfest: brightly embroidered lederhosen and dirndl skirts, decorative beer steins, and festive Oompah bands.

Warm German potato salad is distinctly different from American potato salad; most notably, it is completely mayonnaise-free. However, it shares one important attribute with its American counterpart: no two potato salad recipes are quite the same!

Why You'll Love this Recipe

No mayo, all flavor. A vinegar-and-bacon dressing keeps things light yet hearty.
Make-ahead friendly. Even better the next day, so it's ideal for potlucks or big gatherings.
True Bavarian comfort food. Warm, tangy potatoes tossed with smoky bacon and onions - what's not to love?
Versatile. Delicious served warm, room temperature, or even chilled.

The Story Behind My Recipe

Just like this recipe, I'm a little old-school-so I've included the story behind its inspiration. Feel free to read on if you love a bit of nostalgia, or scroll to the next section if you're ready to get cooking.

For me, Hot German Potato Salad will always be tied to Frau Müller, my high school German teacher. She had a gift for bringing culture to life in the classroom, and food was often her way in. One week it might be buttery rounds of Kartoffelpuffer (potato pancakes), another time wedges of mild, creamy Butterkäse (pronounced "booter-keh-zuh"; literally, butter cheese). And all the German pastries! But the dish that made the biggest impression? Her Bavarian Kartoffelsalat - warm, tangy, and strangely familiar, yet unlike anything I'd tasted before.

This heirloom recipe is a tried-and-true favorite, adapted over decades from that of Frau Müeller's. Its sweet, tangy, bacony deliciousness make it perfect for picnics, barbecues, and potlucks - and essential for any Oktoberfest celebration!

Ingredients You'll Need

German potato salad ingredients: red potatoes, red onions, sugar, bacon, vinegar, water, salt & pepper.

Potatoes: We prefer to use small red potatoes, quartered. You can use any red potato, cut into about ¾- to 1-inch cubes. (Cubed potatoes stand up to the cooking process much better than potato slices.) Yukon Gold potatoes are also a good choice.
Bacon: Use a high-quality, thick-cut bacon for best results. We prefer to use an unpeppered, smoky bacon.
Red onions: Red onions add more color, and have a sweet undertone that works well in this recipe. You can use yellow or sweet onions, but the flavor will be slightly different.
Sugar: We use white sugar for this recipe, and don't recommend using any alternative sweeteners, as they can dramatically change the overall flavor profile.
Apple cider vinegar: We have successfully used red wine vinegar with this recipe, but much prefer the flavor added with apple cider vinegar.
Seasonings: Celery seeds, kosher salt, pepper

Step-by-Step: How to Make Bavarian Potato Salad

We strongly suggest making this potato salad ahead of time. (We always make it at least a day ahead to allow all the flavors to mingle and meld, and then rewarm it to serve for our big Oktoberfest meal.)

Boil the Potatoes

Cut potatoes into ½- to ¾-inch cubes and put them into a medium saucepan. (Leave skins on.) Add enough cold water to cover the tops of the potato cubes.

Add ½ teaspoon of kosher salt to the water, cover the pot, and bring the potatoes to a boil. Simmer for about 15 minutes, or until tender but still firm.

Cut potatoes (½- to ¾-inch cubes) in a medium saucepan.

Cook the Bacon

While the potatoes are simmering, cook the bacon pieces in a 10-inch Dutch oven over medium heat until crisp. Remove from heat.

Remove the bacon pieces from the pan and set aside. Leave bacon drippings in pan.

Sauté the Onions

Return pan to medium heat, and sauté the sliced onion in the reserved bacon drippings.

Sauteed the onion in the reserved bacon drippings.

Make the Dressing

Reduce heat on the sautéed red onions down to medium-low. Add the vinegar, sugar, water, celery seeds, and 1 teaspoon of kosher salt.

Overhead shot of sauteed red onions with. vinegar, sugar, water and celery seed in Dutch oven.

Heat onion-vinegar mixture a low simmer. Remove from heat.

Combine Dressing & Potatoes

When the potatoes are done cooking, drain them in a colander, and then immediately add them to the onion-vinegar mixture in the Dutch oven.

Make sure liquid and potatoes and both very hot when mixed together.

If the vinegar mixture in done before the potatoes are cooked, remove it from the heat, then reheat it for a minute just before you add the potatoes.

Add the cooked bacon pieces to the potatoes and vinegar mix, and stir everything together gently to combine.

Added cooked bacon pieces to potatoes in Dutch oven.

Season to taste with salt and pepper.

Bake

Bake uncovered in the Dutch oven or a casserole dish for 30 minutes at 325°F (165°C).

Remove from oven and enjoy! Serve warm, room temp, or or chilled.

Variations to Try

Here are a few easy ways to make it your own:

Mustard (Traditional Variation): Stir in 1 tablespoon of Bavarian Sweet Mustard, Hot German Mustard, or regular Dijon mustard when you add the vinegar mixture. (Skip yellow mustard-it overpowers the dish.)
Herbs: Add a handful of fresh dill or parsley just before serving for a fresh, bright flavor.
Sausage: Swap half the bacon for sliced smoked sausage or bratwurst for a heartier side dish.
Extra Tangy: Increase the vinegar slightly if you like a more pronounced bite.

Equipment Notes

We recommend using an enameled cast iron Dutch oven when making this Hot German Potato Salad recipe. A Dutch oven allows you to sauté and simmer on the stovetop, and the enameled (i.e., glass) surface won't react with the vinegar. A good Dutch oven promotes even heating and has great heat retention, and goes from stovetop to oven to table with ease.

Make Ahead, Storage & Reheating

This Hot German Potato Salad actually tastes better when made ahead, giving the flavors time to mingle.

Make ahead: Prepare the salad a day in advance and store it in the fridge. The vinegar, sugar, and bacon-infused onions will fully meld with the potatoes overnight.
Storage: Keep in an airtight container in the refrigerator for up to 5-7 days.
Reheating: Warm gently in the oven at 325°F (165°C) until heated through, or microwave individual portions. Avoid high heat to keep the potatoes from drying out.
Serving cold or room temperature: While traditionally served warm, it's also delicious at room temperature or chilled for picnics and potlucks.

German Potato Salad (Authentic Bavarian Kartoffelsalat) in a large crockery dish, ready to serve.

Serving & Pairing Ideas

This German Potato Salad is one of those side dishes that feels at home almost anywhere. It's hearty enough for a fall feast yet bright enough for a summer cookout. Here are a few favorite ways to enjoy it:

Oktoberfest feast: Serve warm alongside bratwurst, sauerkraut, and big soft pretzels with mustard. A frosty mug of Märzen or a crisp pilsner is the perfect match.
German classics: Pair it with rouladen, rotkohl (braised red cabbage), or schnitzel for a cozy, traditional spread.
Backyard cookouts: This salad holds its own next to grilled sausages, burgers, or smoked meats. Unlike mayo-based salads, it can sit out a little longer without worry.
Potlucks and picnics: Easy to transport and even better the next day, it's a crowd-pleaser that disappears fast.
Simple suppers: Add a slice of dark German rye or pumpernickel bread and a green salad, and you've got dinner.

👉 If you're planning an Oktoberfest menu, you might also enjoy my recipes for Sauerbraten, Sauerkraut Fritters, or a sweet finish with my easy Apple Strudel.

Tips for the Best German Potato Salad

Choose the right potatoes. Red potatoes or Yukon Golds hold their shape best and won't turn mushy. Avoid starchy russets for this recipe.
Keep the skins on. They add color, texture, and help the potatoes stay intact.
Use good bacon. Thick-cut, smoky bacon gives the dressing depth. Skip heavily peppered or flavored varieties.
Mix while hot. For the potatoes to absorb the tangy bacon-vinegar dressing, both the potatoes and dressing should be warm when combined.
Make it ahead. The flavors deepen beautifully after resting overnight. Just reheat gently before serving.
Don't skip the sugar. A little sweetness balances the tang. Substituting alternative sweeteners will change the flavor.
Customize with mustard. A spoonful of Bavarian, Dijon, or hot German mustard adds a different (but delicious) twist.

5 from 18 votes

Hot German Potato Salad (Kartoffelsalat)

German Potato Salad is a scrumptious blend of sweet, tangy, and bacony goodness. Tried-and-true heirloom recipe; serve warm or cold.

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Course: Side Dish

Cuisine: Bavarian, German

Diet: Gluten Free

Prep Time:30

Cook Time:30

Fridge Time (optional):1

Total Time:1 1

Servings: servings

Calories: 195kcal

Author: Renee

Equipment

Ingredients

US Customary - Metric

2 pounds red potatoes any waxy potato will work
6 slices thick-cut bacon cut into ¼- to ½-inch pieces
1 medium red onion sliced thinly, from stem to blossom end
⅓ cup sugar
⅓ cup apple cider vinegar
⅓ cup water
1 teaspoon celery seed
1½ teaspoons kosher salt divided
salt & pepper to taste

Instructions

Boil potatoes: Cut potatoes into ½-¾-inch cubes (skins on).
Boil in salted water until tender but firm, about 15 minutes. Drain well.
Cook bacon: In a Dutch oven, cook chopped bacon until crisp.
Remove bacon, leaving drippings in the pan.
Sauté onions: Add sliced red onion to the drippings and cook until softened.
Make dressing: Stir in apple cider vinegar, water, sugar,celery seeds, and 1 teaspoon salt. Simmer briefly.
Combine: Add hot potatoes and reserved bacon to the dressing. Stir gently to coat evenly.
Bake: Transfer to a casserole dish or leave in the Dutch oven.
Bake uncovered at 325°F (163°C) for 30 minutes if desired.
Serve warm.

Notes

Sealed in an air-tight container in the fridge, hot German potato salad will stay good for up to a week.

German Potato Salad is always better the second day! Prepare it ahead of time and simply reheat (or serve cold) when you're ready to serve it.

Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Featured Reader Review

"Hot German potato salad (along with sauerkraut and sausage) has been our family's New Years Day "Prosperity Dinner" tradition for as long as I can remember. This year my 88-year old mom wasn't feeling up to preparing the full meal, so I offered to make the hot potato salad. I took the risk of challenging the tradition of using my mom's recipe and used yours (turns out her was straight out of the Better Homes & Gardens cookbook - russet potatoes and all, lol!)

I arrived at Prosperity Dinner with a dutch oven full of beautiful red, hot potato salad made with YOUR recipe. After a few skeptical looks, and cautious first bites, everyone declared your recipe a WIN! Thank you for helping to make my first attempt a success! An excellent start to the new year~"

- Gail G.

⭐⭐⭐⭐⭐

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Crock filled with German potato salad, garnished with bacon batons.

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About Renée B.

Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

Comments

5 from 18 votes (1 rating without comment)