Germany
Warm German Potato Salad with Bacon (Kartoffelsalat)
Shared by Will Lewis
Prep15 minutes
Cook25 minutes
Serves4-6
DietaryPork (Bacon)
Method
- Cook the Potatoes: Place whole, unpeeled potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer gently for 15-25 minutes until fork-tender. Drain well, let cool slightly, then slice into rounds or thick pieces.
- Fry the Bacon: In a large skillet over medium heat, fry the chopped bacon until crisp. Transfer the bacon to a plate using a slotted spoon, reserving 2-3 tablespoons of the rendered bacon fat in the skillet.
- Make the Dressing: Add the finely chopped onion to the skillet with the bacon fat and cook over medium-low heat for 3-5 minutes until softened. Carefully stir in the white vinegar, water, sugar, salt, and pepper. Bring to a gentle simmer until the sugar dissolves completely.
- Combine and Serve: Place the warm sliced potatoes in a large bowl. Pour the warm dressing over the top and gently fold in most of the crispy bacon. Garnish with chopped parsley and remaining bacon, and serve warm.
The story behind the dish
A Southern German Tradition:
Unlike the cold, mayonnaise-based potato salads common in North America and Northern Europe, Southern German and Bavarian-style Kartoffelsalat features warm sliced potatoes tossed in a hot bacon, onion, and vinegar dressing. Because warm potatoes act like a sponge, they absorb the sweet and sour, smoky flavours deeply into every bite. It is traditionally served warm alongside classic main dishes like bratwurst, schnitzel, or roast pork.