German Potato Salad – Kartoffelsalat

Kartoffelsalat isn’t just German potato salad—it’s a bite of tradition. I was lucky enough to eat a version like this at a beer hall in Munich, and that tangy, bacon-rich flavor still sticks with me. It’s served warm and has a vinegary base, sharp mustard, and just enough crunch to make it a perfect balance of flavors.

🥔 What makes this recipe special?

Kartoffelsalat is a comfort food with a story. This Swabian-style version brings together warm potatoes, tangy mustard, a splash of vinegar, and crispy bacon—simple ingredients that just work. I use Yukon Golds because they hold their shape but still feel creamy, and the Dijon? It gives this salad its punch. Nothing fancy—just really special food, meant to be shared.

🥓 Ingredients

I like to use Yukon Gold potatoes for this recipe because they strike a nice balance—they’re firm enough to hold their shape when sliced, but still creamy on the inside. That texture helps soak up the warm, tangy dressing without falling apart. If you have other potatoes on hand, that’s fine too, but Yukons really shine in this dish.

When it comes to Dijon mustard, quality matters. Look for one that’s smooth, sharp, and has a bit of bite without being overwhelming. I usually go for a French-style Dijon—nothing fancy, just something with good flavor and a short ingredient list. Skip anything too sweet or packed with additives. The mustard plays a big role in the dressing, so it’s worth grabbing a good one.

Find the rest of the ingredients in the recipe card.

🍲 Instructions

Making Kartoffelsalat starts with boiling your Yukon Golds until they’re fork-tender—not mushy, just soft enough to soak up the flavor. While they’re cooking, whisk together the dressing: white vinegar, Dijon mustard, a touch of sugar, and some onion. It’s simple but packs a punch.

Once the potatoes are cool enough to handle, cut them into bite-sized chunks and gently toss them in the dressing while they’re still warm. That’s the trick to getting all that tangy goodness to soak in. Then, it’s time to dig in.

🤷 Substitutions and variations

Every good recipe leaves a little room for flexibility, and this Kartoffelsalat is no different. I like using Yukon Golds because they hold their shape and have a nice creamy texture, but if you’ve got a different kind of potato on hand, go for it.

Want to mix it up? Swap the white vinegar for apple cider vinegar for a little sweetness. And if bacon’s not your thing, smoked tofu or even tempeh can give you that savory bite in a vegetarian-friendly way.

I love Dijon in this dish—it adds just the right tang—but if you’ve got another kind of mustard you like better, feel free to use it. The goal here isn’t perfection; it’s making something delicious that works for you.

📦 Storage

For best storage, transfer the left overs to an airtight container, ensuring every bit of its flavor is locked in and ready for round two.

If stored in the refrigerator, this salad will keep cool and remain delicious for 3-4 days. Just be sure it’s fully chilled before storing, as this helps the flavors meld and deepen.

Freezing isn’t recommended. Potatoes can get a tad grainy post-freeze, and we want every encounter with Kartoffelsalat to be nothing short of perfection!

🎓 History tidbit

Potatoes originated in South America and were brought to the shores of Europe in the 16th century. It wasn’t until the mid-1700s that they were widely accepted as a crop. Originally, there was a lot of skepticism of the ‘devil’s apple,’ as it was a part of the nightshade family. The history of the potato is pretty interesting!

Well, because it grew below ground, pillagers were less likely to take this crop, which garnered some adoption in the area that is now Germany. Also, add in some famines, and the crop became popular in many dishes, including popular German dishes.

As German’s migrated to the Americas in the 1800s and 1900s, they brought these recipes back to the states. We love our traditions and German Potato Salad, or Kartoffelsalat, persisted to the recipe that is served today.

❓ FAQ

📝 Tips and tricks

• 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.

🛠 Products used in this recipe

• Large Pot
• Large bowl for mixing and serving.

😋 Did you make this recipe?

That is awesome, and thank you so much for giving this German Potato Salad (Kartoffelsalat) recipe a try. If you could leave a rating in the comment area below, it would be greatly appreciated. This lets me know how I am doing and also helps others decide if they want to make this recipe. Most of all, thanks for visiting Ramshackle Pantry.