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.
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.
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What's the Story on this Recipe?
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.
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!
German Potato Salad 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.)
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.
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.
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, celery seeds, and 1 teaspoon of kosher salt.
Heat onion-vinegar mixture a low simmer. Remove from heat.
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.
Season to taste with salt and pepper.
Bake uncovered in the Dutch oven or a casserole dish for 30 minutes at 325°F (163°C).
Variations
German Mustard Potato Salad: Many German Potato Salad recipes include mustard. Mustard changes the overall profile of the dish, but it is a delicious option. If you want to add mustard to this recipe, add a tablespoon to the onion mixture when you add the vinegar.
Bavarian Sweet Mustard, Hot German Mustard, or regular Dijon mustard are all good options: do not use prepared yellow mustard.
Equipment
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 to ingredients. A good Dutch oven promotes even heating and has great heat retention, and goes from stovetop to oven to table with ease.
Storage
Sealed in an air-tight container in the fridge, hot German potato salad will stay good for up to a week.
Top Tip
Like German Red Cabbage, we always make this Kartoffelsalat recipe at least a day before we plan to serve it, because it is always even better the next day.
FAQ
There are two basic differences:
• 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 Potato Recipes
Serving & Pairing
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.
- Nut Streusel Topping (Nusstreusel)
- Bavarian Mints (Chocolate Meltaways)
- Rheinlander Swiss Cheese Fondue
- German Dark Rye Bread
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Hot German Potato Salad (Kartoffelsalat)
Equipment
- 1 Colander
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
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.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.
- 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.
- 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, celery seeds, and 1 teaspoon of kosher salt.
- Heat onion-vinegar mixture a low simmer. Remove from heat.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.
- Season to taste with salt and pepper.Bake uncovered in the Dutch oven or a casserole dish 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.
Debi says
This recipe was fantastic. Tasted just like Grandmom's who hailed from Eschenbach in Bavaria. Made it with bratwurst. I'll certainly make it again. Enjoyed it immensely n
Renée B. says
Awww, that makes me so happy! So glad to be able to spark that memory for you!
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!