Hot German Potato Salad (Bavarian Kartoffelsalat) (2024)

This Bavarian-style Hot German Potato Salad is a scrumptious blend of sweet, tangy, bacony goodness. Tried-and-true heirloom recipe; serve warm or cold.

Dressed with bacon, onions, and vinegar, hot German potato salad as we know it in the US has its roots in the south of Germany. Known historically as the Bavarian region, this recipe hails from the home of all things Oktoberfest: brightly embroidered lederhosen and dirndl skirts, decorative beer steins, and festive Oompah bands.

What's the Story on this Recipe?

Frau Müeller, my high school German teacher, often brought German foods to class for us to try. She introduced us to exotic new-to-us delicacies like Butterkase (pronounced “booter-keh-zuh”; literally, butter cheese), Kartoffelpuffer (German potato pancakes), and a profusion of heavenly Bavarian pastries. However, one dish stood out above the others: her traditional Bavarian Kartoffelsalat – commonly known in the United States as Hot (or Warm) German Potato Salad.

Warm German potato salad is distinctly different from American potato salad; most notably, it is completely mayonnaise-free. However, it shares one important attribute with its American counterpart: no two potato salad recipes are quite the same!

This heirloom recipe is a tried-and-true favorite, adapted over decades from that of Frau Müeller's. Its sweet, tangy, bacony deliciousness make it perfect for picnics, barbecues, and potlucks - and essential for any Oktoberfest celebration!

German Potato Salad Ingredients

• Potatoes: We prefer to use small red potatoes, quartered. You can use any red potato, cut into about ¾- to 1-inch cubes. (Cubed potatoes stand up to the cooking process much better than potato slices.)Yukon Gold potatoes are also a good choice.
• Bacon: Use a high-quality, thick-cut bacon for best results. We prefer to use an unpeppered, smoky bacon.
• Red onions: Red onions add more color, and have a sweet undertone that works well in this recipe. You can use yellow or sweet onions, but the flavor will be slightly different.
• Sugar: We use white sugar for this recipe, and don't recommend using any alternative sweeteners, as they can dramatically change the overall flavor profile.
• Apple cider vinegar: We have successfully used red wine vinegar with this recipe, but much prefer the flavor added with apple cider vinegar.
• Water
• Celery seeds
• Kosher salt
• Pepper

How to Make Bavarian-style Potato Salad

We strongly suggest making this potato salad ahead of time. (We always make it at least a day ahead to allow all the flavors to mingle and meld, and then rewarm it to serve for our big Oktoberfest meal.)

Cut potatoes into ½- to ¾-inch cubes and put them into a medium saucepan. (Leave skins on.) Add enough cold water to cover the tops of the potato cubes.

Add ½ teaspoon of kosher salt to the water, cover the pot, and bring the potatoes to a boil. Simmer for about 15 minutes, or until tender but still firm.

While the potatoes are simmering, cook the bacon pieces in a 10-inch Dutch oven over medium heat until crisp. Remove from heat.

Remove the bacon pieces from the pan and set aside. Leave bacon drippings in pan.

Return pan to medium heat, and sauté the onion in the reserved bacon drippings.

Reduce heat on the sautéed red onions down to medium-low. Add the vinegar, sugar, water, celery seeds, and 1 teaspoon of kosher salt.

Heat onion-vinegar mixture a low simmer. Remove from heat.

When the potatoes are done cooking, drain them in a colander, and then immediately add them to the onion-vinegar mixture in the Dutch oven.

Make sure liquid and potatoes and both very hot when mixed together.

If the vinegar mixture in done before the potatoes are cooked, remove it from the heat, then reheat it for a minute just before you add the potatoes.

Add the cooked bacon pieces to the potatoes and vinegar mix, and stir everything together gently to combine.

Season to taste with salt and pepper.

Bake uncovered in the Dutch oven or a casserole dish for 30 minutes at 325°F (163°C).

Variations

German Mustard Potato Salad: Many German Potato Salad recipes include mustard. Mustard changes the overall profile of the dish, but it is a delicious option. If you want to add mustard to this recipe, add a tablespoon to the onion mixture when you add the vinegar.

Bavarian Sweet Mustard, Hot German Mustard, or regular Dijon mustard are all good options: do not use prepared yellow mustard.

Equipment

We recommend using anenameled cast iron Dutch ovenwhen making this Hot German Potato Salad recipe. A Dutch oven allows you to sauté and simmer on the stovetop, and the enameled (i.e., glass) surface won't react to ingredients. A good Dutch oven promotes even heating and has great heat retention, and goes from stovetop to oven to table with ease.

Storage

Sealed in an air-tight container in the fridge, hot German potato salad will stay good for up to a week.

Top Tip

Like German Red Cabbage, wealwaysmake this Kartoffelsalat recipe at least a day before we plan to serve it, because it isalwayseven better the next day.

FAQ

More Potato Recipes

Serving & Pairing

German Potato Salad makes an excellent pairing with other German foods, including bratwurst, rotkohl (German red cabbage), sauerbraten, and a nice slice of dark German rye on the side. It also transports easily, making it perfect for picnics, barbecues, and potlucks.

Want More Free Recipes?

Subscribe to our newsletter to get family-friendly recipes and cozy living ideas in your inbox each week!
Find us onInstagram,Pinterest, andFacebook, too.

Thank you for visiting the Good Hearted Woman. Remember to bookmark this site, and come back soon!

Originally published October 2, 2014. Updated with new content, images, and directions to improve reader experience.