This Bavarian-style Hot German Potato Salad is a scrumptious blend of sweet, tangy, bacony goodness. Tried-and-true heirloom recipe; serve warm or cold.
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What's the Story on German Potato Salad?
Frau Müeller, my high school German teacher, often brought German foods to class for us to try. She introduced us to exotic new-to-us delicacies like Butterkase (pronounced “booter-keh-zuh”; literally, butter cheese), Kartoffelpuffer (German potato pancakes), and a profusion of heavenly Bavarian pastries. However, one dish stood out above the others: her traditional Bavarian Kartoffelsalat – commonly known in the United States as Hot (or Warm) German Potato Salad.
Recipe with Bavarian Roots
Dressed with bacon, onions, and vinegar, German potato salad as we know it in the US has its roots in the south of Germany. Known historically as the Bavarian region, it 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!
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
- 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.
- Water
- Celery seeds
- Kosher salt
- Pepper
How to Make Bavarian-style 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.)
Prep 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.
Salt the water, cover the pot, and bring the potatoes to a boil. Cook for about 15 minutes, or until tender but still firm.
While the Potatoes are Cooking
In a 10-inch Dutch oven or large, heavy saucepan, cook the bacon pieces over medium heat until crisp.
Remove from heat. Remove bacon pieces from the pan and set aside. Leave bacon drippings in pan.
Return pan to medium heat, and sauté the onion in the reserved bacon drippings.
Reduce heat on the sautéed red onions down to medium-low. Add the vinegar, sugar, water and celery seeds.
Heat onion-vinegar mixture a low simmer. Remove from heat.
Put It Together
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.
Salt and pepper to taste. Bake uncovered in the Dutch oven or a casserole dish for 30 minutes at 325°F (163°C).
Storage
Sealed in an air-tight container in the fridge, hot German potato salad will stay good for up to a week.
FAQs & Expert Tips
There are two basic differences between the two:
• Salad Base: American potato salad is mayonnaise -based, while German potato salad is completely mayonnaise-free.
• Temperature: American potato salad is always served cold. German potato salad is traditionally served warm. (However, we think it is delicious at any temperature.)
More German Recipes
German Potato salad makes an excellent pairing with other German foods, including bratwurst, rotkohl (German red cabbage), sauerbraten, and a nice slice of dark German rye on the side. It also transports easily, making it perfect for picnics, barbecues, and potlucks.
- Rheinlander Swiss Cheese Fondue
- German Dark Rye Bread
- Bavarian-style German Lentil Soup (Linsensuppe)
- Traditional German Sauerbraten
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Hot German Potato Salad (Kartoffelsalat)
Ingredients
- 2 lbs red potatoes any waxy potato will work
- 6 slices thick-cut bacon chopped 12-to ¼-inch
- 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
- 1 teaspoon kosher salt
- salt & pepper to taste
- pepper
Instructions
- 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. Salt the water, cover the pot, and bring the potatoes to a boil. Cook for about 15 minutes, or until tender but still firm.
While potatoes are cooking:
- In a 10-inch Dutch oven or large, heavy saucepan, cook bacon over MEDIUM heat until crisp. Remove from heat. Remove bacon from pan and set aside. Leave bacon drippings in pan.
- Return pan to MEDIUM heat, and sauté the onion in the reserved bacon drippings.
- Reduce heat on the sautéed red onions to MEDIUM-LOW. Add vinegar, sugar, water and celery seed.
- Heat onion-vinegar mixture a low simmer. Remove from heat.
- Add the hot potatoes to Dutch oven. (Make sure liquid and potatoes and both very hot when mixed together.)Add cooked bacon pieces, and stir everything together gently to combine.
- Salt and pepper to taste. Bake uncovered for 30 minutes at 325°F [163°C].
Notes
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.
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Originally published October 2, 2014. Updated with new content, images, and directions to improve reader experience.
Nancy says
This German potato salad has no flavor. I have been making German potato salad for years and thought I would try this recipe. I added Bavarian mustard and it made the whole thing pop!
Renée says
Interesting. Everyone we've received comments up to your raves about it (i.e., 15/15 5-star reviews), but I understand that individual tastes differ. May I ask, did you follow the recipe *exactly as written* before adding the mustard? Important points to consider include using high quality bacon, and seasoning to taste at the end. The type of vinegar used also definitely impacts the outcome. I'm genuinely wondering what could have caused your batch to come out so bland: if you let me know, perhaps I can do some troubleshooting.
Suzanne J. Daniels says
This is the best Kartoffelsalat that I have ever made and now my go to recipe. Thank you!!
Renée says
Thank you for circling back to let us know how it went, and for the kind words. I'm so glad it works for you!
Carol G says
My grandmother was from Bavaria and she made great German potato salad wherein a raw egg, bacon and some bacon drippings, white vinegar, and raw onion were added.to sliced, cooked red potatoes. No sugar. The potatoes might have been warm. Tasted great but lost texture and taste once refrigerated. I'm curious if any Germans reading this made it before.
Earnest says
I beg to differ about Germans putting mayo in potato salad. I lived there for 8 years and I saw plenty of Germans along with my ex-wife who was German put mayonnaise in potato salad
Renée says
I’m sure that many Germans use mayo in their potato salad. Perhaps I should be more succinct: there is never mayo in the traditional German dish commonly referred to as Hot German Potato Salad, which is what we are presenting here.
This is the same idea as saying, “American Potato Salad is always mayonnaise-based.” Because, while of course there are Americans who make non-mayo potato salad, traditional American Potato Salad is, by definition, always made with mayonnaise.
Hope that clarifies things.
Marisa says
Oh I've never heard of this Potato Salad, I love the way it sounds!! Its definitely perfect for Fall!
Angela says
I have not had this since I was a kid! My grandmother used to make it! Can't wait to give this recipe a try!!!
Catherine @ To & Fro Fam says
I can only eat homemade potato salad because I just don't like the mayo versions. Your hot potato salad recipe looks so much better than the usual deli version. I love that it includes apple cider vinegar!