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Home » dishes » German Recipes

Kartoffelsalat - German Potato Salad Swabian Style

Published: Sep 3, 2021 by Ben · This post may contain affiliate links · 2 Comments

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German Potato Salad in a white bowl with a fork lifting a bite out.

Kartoffelsalat is a hearty, flavorful, and traditional potato salad that is a perfect side dish for any meal, holiday, or potluck. Dijon flavors come together with a shot of vinegar, onion, and bacon. It's a special dish that can be served either hot or cold. Give this Kartoffelsalat, or German Potato Salad, a try!

Kartoffelsalat in a bowl with a fork in one piece of a potato.

Kartoffelsalat - German Potato Salad Summary

This really is a simple dish that consists of only a few simple steps. While there is a lot of tradition and history in a recipe like this, it doesn’t need to be hard or difficult to make. First, simmer some potatoes until they are tender.

Then, mix together all the other ingredients. Once the potatoes are done cooking and cooled down a bit, cut them into bite-size pieces and mix them with the sauce. While this can be served hot, I like it better as a cooled dish, so I put it in the fridge for at least an hour, but preferably overnight. Then, when ready to serve, top with chopped chives and bacon bits.

What Makes this a Swabian Dish vs Other German Potato Salad

First, Swabia is a region in southern Germany that has a unique culture and food way. It is the origin of dishes like Spatzle and Knoephla. Potato salad from southern Germany is often different from Northern Germany, as mayonnaise is not used.

Instead, a traditional Swabian potato salad often consists of dijon mustard, vinegar, salt, pepper, onions, and bacon. This Kartoffelsalat dish is exactly that.

Dijon Mustard

There are many different brands of Dijon mustard and if you don’t have a brand that you are partial to, I would suggest just going to the condiment aisle of your local grocery store and pick something that looks good! This is one of the more prominent flavors of this potato salad, so your selection will guide the final flavor of this traditional side dish.

Do I Need To Use Yukon Gold Potatoes?

No. Yukon Gold Potatoes were created by man in the 1960s (in Canada), so there is nothing that really explicitly ties this to the traditional origins of this potato salad. I do think, however, it is a great potato and works great for this Kartoffelsalat recipe. They are but more expensive than a Russet potato, but it might be worth it since the potato is really a star of this dish.

Cooking Your Own Bacon Bits

I feel that bacon adds a savory element to this dish that really completes it. Making your own bacon bits is no big deal! Cook up your bacon in your favorite way, but make sure they are crispy, and allow them to cool on a paper towel-lined plate. When it is time to serve, just chop them up. My preferred method is to preheat my oven to 400° Fahrenheit and cook on the middle rack for about 17 minutes. Then, I put the bacon on a plate already covered with paper towels and allow to cool for a bit. Then, chop and use however you need.

Let This Potato Salad Cool in the Fridge

This dish can be served warm, but I prefer served as a cold potato salad. Skip this step if you want to serve it hot. I feel the flavors really get to mingle if they are allowed to hang out for a while in the refrigerator… an hour or two at a minimum, but the salad really starts to come together if you let it sit overnight. Don't add the chives or bacon until you are ready to serve.

Kartoffelsalat Process Pictures

German Potato Salad Process Shots 1-3.
  1. Mixing all of the wet ingredients with the sugar while the potatoes are simmering.
  2. Cutting all of the cooked potatoes. I choose to use skin-on potatoes, but I say do what seems right to you. 
  3. Gently tossing the cooked and chopped potatoes with the sauce to make the final Krartoffelsalat.

Kartoffelsalat Tips Summary

  • I recommend Yukon Gold Potatoes, but any potato should work.
  • Dijon Mustard is a flavor driving ingredient, so choose one that you really like.
  • Allow the potatoes to cool a bit before you cut and mix.
  • This dish can be served hot or cold, but I prefer cold the best. Do what you like.
Two bowls of our German Potato Salad on a white background.

Products I Used in this Recipe

  • Large Pot
  • Large bowl for mixing and serving.

Did You Make This German Potato Salad?

Awesome! I hope it went really good and you can help me out by telling me how it went in the comments section below! Of course, I would love for you to share with your friends, on Pinterest, and Facebook. If you like the kind of recipes we make, sign up to get email updates.

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Kartoffelsalat in a white bowl with a fork in one piece of the potato salad

Kartoffelsalat - German Potato Salad Swabian Style

★★★★★ 5 from 1 reviews
  • Author: Ben Myhre
  • Prep Time: 1 hour 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Simmer
  • Cuisine: German
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Description

An easy to make traditional German Potato Salad. This Kartoffelsalat is a dijon and vinegar side dish that is perfect for a potluck, the holidays, or some nummy at-home comfort food.


Ingredients

Scale
  • 2 Pounds Yukon potatoes, medium rinsed off and optionally peeled
  • 1 Tablespoon White Sugar
  • ¼ beef cup broth
  • 2 Tablespoons white vinegar
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup diced white or yellow onion
  • 4 slices of bacon cut into bacon bits
  • 2 Tablespoons chopped chives

Instructions

  1. Simmer potatoes in salted water for 25 minutes or until tender enough to easily put fork through
  2. Add all wet ingredients and sugar  to large bowl and whisk
  3. Add diced onions
  4. Drain potatoes
  5. Allow to cool for 5-10 minutes
  6. Cut potatoes into 1-inch sections
  7. Mix into wet ingredients
  8. Gently Toss potatoes so well mixed into liquid
  9. Place in fridge, covered, and allow to cool for at least one hour, but preferably over night
  10. When ready to serve, top with bacon and chives

Notes

  • I recommend Yukon Gold Potatoes, but any potato should work.
  • Dijon Mustard is a flavor driving ingredient, so choose one that you really like.
  • Allow the potatoes to cool a bit before you cut and mix.
  • This dish can be served hot or cold, but I prefer cold the best. Do what you like.

Nutrition

  • Serving Size: ¼ dish
  • Calories: 298
  • Sugar: 5 g
  • Sodium: 598 mg
  • Fat: 11 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0
  • Carbohydrates: 44 g
  • Fiber: 3 g
  • Protein: 7 g
  • Cholesterol: 0 mg

Keywords: Kartoffelsalat

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  1. Jaida ~ Sweet Beginnings

    December 07, 2019 at 3:46 pm

    I've never been a big fan of mayo-based potato salad, but a mustard and vinegar base I can definitely get behind! This sounds perfect!

    ★★★★★

    Reply
    • Ben

      December 07, 2019 at 7:55 pm

      It is tasty and tangy!

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Hi, I am Ben Myhre! Ramshackle Pantry is about the most decadent classics and the history behind them! We explore delicious recipes, the history behind them, and find ways to make the recipes our own! Then, I share my recipes with you. Find out more about me and Ramshackle Pantry in the About page.

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