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

German Potato Salad - Kartoffelsalat

  • 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


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.


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


  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. If serving cold, place in fridge, covered, and allow to cool for at least one hour, but preferably over night. If warm, continue.
  10. When ready to serve, top with bacon and chives


  • 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.

Keywords: German Potato Salad