Kartoffelsalat German Potato Salad

Transform your next meal with the bold and savory flavors of Kartoffelsalat, a classic German Potato Salad that’s perfect for any occasion! This traditional recipe features tender Yukon gold potatoes mingling with crispy bacon and tangy apple cider vinegar for the ultimate combination of texture and taste. Sautéed onions, Dijon mustard, and a touch of sugar create a warm, flavorful dressing that coats every bite, while fresh parsley adds a vibrant, herbaceous finish. Unlike its creamy counterparts, this vinegar-based potato salad is served warm or at room temperature, making it an ideal side dish for barbecues, family dinners, or festive gatherings. Easy to prepare in just 45 minutes, this authentic German favorite is both hearty and irresistibly satisfying.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 pounds Yukon gold potatoes
• 6 slices Bacon
• 1 medium Yellow onion
• 0.25 cup Apple cider vinegar
• 0.33 cup Chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon Granulated sugar
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons (chopped) Fresh parsley

Directions

Step 1

Wash and scrub the potatoes, then place them in a large pot. Cover the potatoes with cold water and add a pinch of salt. Bring the water to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.

Step 2

While the potatoes are cooking, fry the bacon in a large skillet over medium heat until crispy. Transfer the cooked bacon to a plate lined with paper towels to drain, then chop it into small pieces. Reserve about 2 tablespoons of the bacon grease in the skillet.

Step 3

Peel and dice the onion. Add the onion to the skillet with the reserved bacon grease and sauté over medium heat for 3–4 minutes, or until softened and fragrant.

Step 4

Stir in the apple cider vinegar, chicken broth, Dijon mustard, sugar, salt, and pepper. Bring the mixture to a gentle simmer and cook for another 2–3 minutes, stirring occasionally.

Step 5

Once the potatoes are cooked, drain them and allow them to cool slightly. While still warm, peel off the skins if desired and slice the potatoes into 1/4-inch-thick rounds or bite-sized pieces.

Step 6

Place the sliced potatoes in a large mixing bowl and pour the warm dressing over them. Gently toss the potatoes to ensure they are evenly coated with the dressing.

Step 7

Add the chopped bacon and fresh parsley to the bowl and gently mix. Taste the salad and adjust the seasoning if needed.

Step 8

Serve the Kartoffelsalat warm or at room temperature. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(1246.2g)

Amount per serving	% Daily Value*
Calories	1045.1

Total Fat 20.7g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 47.5mg	0%
Sodium 3767.7mg	0%
Total Carbohydrate 185.1g	0%
Dietary Fiber 14.7g	0%
Total Sugars 23.8g
Protein 37.3g	0%

Vitamin D 7.7IU	0%
Calcium 177.0mg	0%
Iron 8.4mg	0%
Potassium 4389.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.3%

Protein: 13.9%

Carbs: 68.8%