Kartoffelsalat

This warm Kartoffelsalat is tangy, savoury, and deeply comforting, with tender waxy potatoes soaking up a sharp bacon-vinegar dressing. Crisp bacon, sweet onion, and fresh parsley balance the richness, creating a classic salad that is simple but full of character.

Nutrition · per serving

387kcal

13gProtein

31gCarbs

23gFat

4gFiber

2 servings

Ingredients

9 items

Kartoffelsalat

waxy potatoes500 g

bacon100 g

small onion80 g

white wine vinegar30 ml

Dijon mustard10 g

hot chicken stock120 ml

parsley10 g

fine sea salt4 g

black pepper1 g

Tips

•Use waxy potatoes such as Charlotte, Nicola, or Yukon Gold-style salad potatoes; floury potatoes tend to fall apart.
•Dress the potatoes while warm: this is the key technique for a properly seasoned German potato salad.
•If you do not have chicken stock, a light homemade broth works well; avoid very salty stock or reduce the added salt slightly.
•This pairs especially well with grilled sausages, roast pork, or simply a crisp green salad.

Steps

1
Bring a medium pot of well-salted water to the boil. Meanwhile, scrub the potatoes and leave them whole so they hold their shape better. Finely dice the onion and roughly chop the parsley.
500 g waxy potatoes80 g small onion10 g parsley4 g fine sea salt
2
Boil the potatoes for 15-18 minutes until just tender when pierced with a knife; avoid overcooking or they will crumble when sliced. Drain well and let them steam dry for 2 minutes, just until cool enough to handle.
500 g waxy potatoes
3
While the potatoes cook, place the bacon in a cold frying pan and cook over medium heat for 5-6 minutes until the fat renders and the bacon is crisp. Lift out the bacon and set aside, leaving about 1 tablespoon of fat in the pan.
100 g bacon
4
Add the diced onion to the bacon fat and cook for 2 minutes until softened but not browned. Stir in the white wine vinegar, Dijon mustard, hot chicken stock, salt, and black pepper, scraping the pan to dissolve any browned bits. Simmer for 1 minute to make a sharp, savoury dressing.
80 g small onion30 ml white wine vinegar10 g Dijon mustard120 ml hot chicken stock4 g fine sea salt1 g black pepper
5
Peel the warm potatoes if you like a more traditional texture, then slice them into 5 mm rounds directly into a bowl. Pour the hot dressing over the warm potato slices and toss very gently so the potatoes absorb the liquid without breaking up.
500 g waxy potatoes
6
Fold in the crisp bacon and most of the parsley. Let the salad sit for 5 minutes so the flavours meld and the potatoes fully drink in the dressing.
100 g bacon10 g parsley
7
Taste and adjust seasoning if needed, then scatter over the remaining parsley and serve warm. The salad should be glossy and lightly dressed rather than soupy.
10 g parsley

Origin & History

German potato salad varies by region: in southern Germany, especially Bavaria and Swabia, it is often served warm and dressed with broth, vinegar, and mustard rather than mayonnaise. Bacon is a common addition in many household versions, giving the dish a savoury depth that makes it a staple side for meats and sausages.

german potato bacon salad warm beginner stovetop

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Kartoffelsalat

Steps

Bring a medium pot of well-salted water to the boil. Meanwhile, scrub the potatoes and leave them whole so they hold their shape better. Finely dice the onion and roughly chop the parsley.

500 g waxy potatoes80 g small onion10 g parsley4 g fine sea salt

Boil the potatoes for 15-18 minutes until just tender when pierced with a knife; avoid overcooking or they will crumble when sliced. Drain well and let them steam dry for 2 minutes, just until cool enough to handle.

500 g waxy potatoes

While the potatoes cook, place the bacon in a cold frying pan and cook over medium heat for 5-6 minutes until the fat renders and the bacon is crisp. Lift out the bacon and set aside, leaving about 1 tablespoon of fat in the pan.

100 g bacon

Add the diced onion to the bacon fat and cook for 2 minutes until softened but not browned. Stir in the white wine vinegar, Dijon mustard, hot chicken stock, salt, and black pepper, scraping the pan to dissolve any browned bits. Simmer for 1 minute to make a sharp, savoury dressing.

80 g small onion30 ml white wine vinegar10 g Dijon mustard120 ml hot chicken stock4 g fine sea salt1 g black pepper

Peel the warm potatoes if you like a more traditional texture, then slice them into 5 mm rounds directly into a bowl. Pour the hot dressing over the warm potato slices and toss very gently so the potatoes absorb the liquid without breaking up.

500 g waxy potatoes

Fold in the crisp bacon and most of the parsley. Let the salad sit for 5 minutes so the flavours meld and the potatoes fully drink in the dressing.

100 g bacon10 g parsley

Taste and adjust seasoning if needed, then scatter over the remaining parsley and serve warm. The salad should be glossy and lightly dressed rather than soupy.

10 g parsley

Origin & History