German Potato Salad is a flavorful, tangy dish made with tender potatoes, crispy bacon, and a warm mustard-based dressing. It’s the perfect balance of savory, slightly sweet, and vinegary, making it an irresistible side for any meal or gathering.
There’s something undeniably comforting about a good potato salad, and when it comes to the German version, it’s a dish that’s as hearty as it is flavorful. This German Potato Salad (Kartoffelsalat ohne Mayo) stands out because, unlike the creamy, mayo-based versions common in the U.S., this one is made without mayonnaise—offering a light, tangy dressing that perfectly complements the potatoes. It’s also a great option if you’re looking for something to serve at a picnic, BBQ, or buffet, where the mayo-based salads often can’t hold up.
This recipe comes straight from German Meals at Oma’s by Gerhild Fulson, a cookbook that dives deep into the comforting, traditional flavors of German cuisine. While there’s a divide between northern and southern Germany when it comes to potato salad—northerners love their mayo while southerners tend to skip it—this recipe finds a lovely middle ground. It’s got the savory bacon and tangy dressing typical of southern Germany, and it’s perfect for anyone who loves the combination of warm, absorbing potatoes with a zesty dressing.
The great thing about this salad is that it’s flexible. Some prefer to cook the potatoes a day ahead, letting them chill and then adding the warm dressing the next day. This helps the potatoes keep their shape. However, I like to make mine the same day, so I don’t have to plan ahead. Either way works beautifully, and the result is the same: a deliciously comforting salad that’s sure to please.
Reprinted with permission from German Meals at Oma’s by Gerhild Fulson. Page Street Publishing Co. 2018.
German Potato Salad without Mayo (Kartoffelsalat ohne Mayo)
There’s a culinary dividing line, which I call the “mayo line,” between northern and southern Germany. Northerners mostly love using mayonnaise in their salads. Southerners usually do not. This Rhine region, being somewhat midway, enjoys both. Since the following salad has no mayo, it’s the perfect one to take on a picnic or serve at a buffet.
Even northern Germans, like me, love it. Some people prefer to cook their potatoes the day before, peel them, and refrigerate them. The following day, the hot dressing is added. This way, the potatoes hold their shape better. However, warm potatoes will absorb more of the dressing. It’s a toss-up which way is best.
Personally, I do mine all on the same day. That way, I don’t need to plan ahead and can make the salad the day I’m craving it.
Ingredients for German Potato Salad
To make a classic German Potato Salad, you’ll need:
- Waxy Potatoes (Yukon Gold) – The key to this salad is choosing potatoes that hold their shape. Yukon Golds are perfect because of their firm texture and creamy flesh. If you can’t find them, try using other waxy potatoes like red potatoes. Avoid starchy russets, as they can fall apart too easily.
- Clarified Butter or Neutral Oil – The fat used for sautéing the bacon and onions gives the salad a rich flavor. Clarified butter adds a wonderful depth, but oil works just as well if you’re looking for a lighter option.
- Bacon – It’s not potato salad without bacon! The bacon renders its fat and adds savory flavor to the dressing. Crispy bacon bits throughout the salad are a must.
- Onions – Finely diced onions provide a subtle sweetness that pairs beautifully with the tangy dressing.
- Broth (Beef or Vegetable) – The broth is the base of the dressing, providing a savory backdrop that enhances the potatoes.
- White Wine Vinegar – This adds a nice acidic bite to balance the richness of the potatoes and bacon. It’s essential for the tangy flavor of the salad.
- Mustard – A bit of mustard adds just the right amount of zip, complementing the vinegar and tying the dressing together.
- Spices (Salt, Pepper, Celery Seeds) – These seasonings are what give the salad that authentic German flavor. Celery seeds add a mild, earthy taste that’s a classic in German cooking.
- Sugar – A little sugar helps balance the acidity of the vinegar and brings the dressing into harmony.
- Chives – Chopped fresh chives are the perfect garnish, adding a fresh, herbal finish to the salad.
In Germany, one is blessed with many types of potatoes. Not so in other parts of the world. I was so thankful when Yukon golds became available at the markets. They work for almost every recipe.
Potatoes such as russets are high in starch and become fluffy when cooked, making them perfect for mashed potatoes. Waxy potatoes, such as red potatoes, with a low starch content and firm, creamy flesh, hold their shape well, making them perfect for potato salads. If you only have starchy potatoes available for salad, they’ll still work. Just cut them into thicker slices so that they won’t fall apart so easily.
How to Make German Potato Salad
To a large pot, add the potatoes, cover with water, and cook over medium-high heat for 20 to 40 minutes, depending on their size. To check if they are tender, poke them with the point of a knife. It should slide in easily. Drain the potatoes, and rinse them under cold water to cool them slightly. Peel them while they are still warm. Cut them into 1/8- to ¼-inch (3- to 6-mm) slices and put them in a large serving bowl.
While the potatoes are cooking, melt the butter in a medium saucepan over medium heat. Add the bacon and onions and cook, stirring occasionally, until the bacon fat is rendered and the onions are translucent, 5 to 7 minutes. Stir in the broth and bring to a simmer. Remove the saucepan from the heat and stir in the vinegar, mustard, salt, pepper, and celery seeds.
Pour the hot dressing over the sliced potatoes in the bowl and stir very gently. Let the salad rest for at least 20 to 30 minutes.
Gently mix the potatoes again and taste to check the seasonings. Add the sugar and additional salt, pepper, vinegar, or mustard if needed. Garnish with the chives just before serving.
Recipe Tips
When selecting potatoes for salad, opt for waxy varieties like red potatoes or yukon gold potatoes, which hold their shape well after cooking due to their low starch content. If you only have starchy potatoes, such as Russets, they will work, but make sure to slice them thicker to prevent them from falling apart easily during mixing.
Some people prefer to cook their potatoes the day before and refrigerate them. This helps the potatoes hold their shape better. However, using warm potatoes will allow them to soak up more of the dressing, making them extra flavorful. It’s a matter of personal preference, but either method works well. I like to prepare everything on the same day to save time, but feel free to plan ahead if you wish.
German Potato Salad (without Mayo)
Ingredients
- 2 lbs potatoes waxy potatoes such as red or Yukon gold potatoes, unpeeled
- 1 tbsp clarified butter or neutral oil
- 5 oz bacon diced
- ¾ cup onions finely diced
- 1 cup beef broth or vegetable broth
- ¼ cup white wine vinegar plus more as needed
- 1 tsp mustard plus more as needed
- ½ tsp salt plus more as needed
- ¼ tsp freshly ground black pepper plus more as needed
- ¼ tsp celery seeds
- Sugar as needed
- 2 tbsp chives fresh, finely chopped
Instructions
- Start by placing the potatoes in a large pot and covering them with water. Bring them to a boil and cook over medium-high heat for 20 to 40 minutes, depending on the size of the potatoes. Test them for doneness by poking with a knife—the blade should slide in easily. Once tender, drain the potatoes and rinse them under cold water to cool slightly. While still warm, peel off the skins and slice the potatoes into ⅛ to ¼-inch (3 to 6 mm) pieces. Transfer them into a large serving bowl.
- While the potatoes are cooking, melt the butter (or oil) in a medium saucepan over medium heat. Add the diced bacon and onions, sautéing them until the bacon renders its fat and the onions become soft and translucent—about 5 to 7 minutes. Stir in the broth and bring the mixture to a simmer. Once simmering, remove the saucepan from the heat and mix in the vinegar, mustard, salt, pepper, and celery seeds.
- Pour the hot dressing over the warm, sliced potatoes and stir gently to coat. Let the salad rest at room temperature for 20 to 30 minutes to allow the potatoes to absorb the flavors.
- After resting, give the salad a gentle stir and taste for seasoning. Adjust the flavor by adding sugar, salt, pepper, vinegar, or mustard as needed. Just before serving, sprinkle the freshly chopped chives on top for a burst of color and freshness.
Notes
- Potatoes: Use waxy potatoes, like Yukon Golds or reds, as they hold their shape and have a creamy texture. If using russet potatoes, make sure to cut them into thicker slices to prevent them from falling apart.
- Warm vs. Chilled Potatoes: Some people prefer to cook the potatoes the day before, allowing them to cool and firm up before adding the dressing. I prefer to make it the same day, while the potatoes are still warm. Both methods work, but warm potatoes absorb more of the dressing.
- Adjust the Dressing: Taste and adjust the dressing to your liking—more vinegar for acidity, a little extra mustard for tang, or a pinch of sugar to balance things out. The beauty of this salad is that you can customize it to fit your personal preferences.
Nutrition
Leave a Reply