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This Bavarian Potato Salad recipe will become your new go-to in no time! Crispy Baked Warm Potatoes, Caramelized Onions, Bacon Bits, and a warm Bacon Vinaigrette take this traditional warm German potato salad recipe to a whole new level!
Bavarian Potato Salad with Warm Bacon Vinaigrette – the best traditional potato salad recipe
Sharing my favorite German Potato Salad recipe with you guys has been on my agenda for ages. With the cold season coming up and Oktoberfest starting, THIS is the perfect time for potato salad, don’t you think?
Let’s forget about carbs for a moment and enjoy a bowl of hot potato salad!
Growing up in rural Bavaria meant that I had no idea what carbs were until I turned, like, 18. Before, carbs were simply food my Granny would cook.
Oh yes, my Oma’s home cooking was far from what nutritionists would recommend these days. However, she still reached a respectable age and maintained good health all life long.
While I love my healthy diet, I still like to remember those childhood days when food was simple, delicious, and ever so comforting – fuelling me and my sisters up for another adventure out in the village forest.
Yep, we were wild children. We collected mushrooms and build fires though I swear our mom was sometimes hiding behind a tree with a bucket of water ready to pounce.
One of my granny’s go-to recipes was her potato salad.
What are the different types of potato salad in Germany?
There are many variations of potato salad throughout Germany and each region makes it a bit differently.
Swabian potato salad (schwäbischer Kartoffelsalat) is made with hot broth and potato slices. Northern Germany likes to add cucumber slices and sometimes a mayonnaise-based dressing. This type of potato salad is the version I grew up with in southern Germany.
This Bavarian Style Potato Salad recipe has become a real staple side dish any time of year and is one of those every day recipes you will want to keep handy.
Caramelized Onions, Crispy Baked Potatoes, and a Warm Bacon Salad Dressing – this German Potato Salad recipe is a real treat!
Imagine slowly caramelized red onions tossed with crispy baked russet potatoes and crunchy bits of bacon. This alone would be quite delicious.
However what makes this Bavarian Potato Salad to amazing is the warm vinaigrette we toss our hot potatoes in. Yes, this is a hot potato salad!
And this is not just any old salad dressing. It’s a divine concoction made from white vinegar, Dijon mustard, lemon juice, olive oil, and the bacon fat leftover from frying the bacon!
All in all, this is definitely the BEST potato salad I have ever made and everyone who has tried it so far has asked for the recipe.
How to make German Potato Salad:
The German Potato Salad recipe is quite easy. It starts with washing and quartering the potatoes. I went with red potatoes as they are my favourite! Plus you can eat the peel.
Toss them with some olive oil, salt and pepper and bake them in the oven until tender and crispy.
In the meantime, fry the bacon and caramelize the onions. When frying the bacon, it is super important that you do not discard the fat! We need it for our warm bacon vinaigrette!
How to make Warm Bacon Vinaigrette:
For the warm bacon vinaigrette, we mix some white wine vinegar, dijon mustard, lemon juice, salt and sugar. Now, slowly drizzle in the hot bacon fat while whisking. I also add a bit of olive oil at this point.
Chef’s Tips for this traditional German Potato Salad Recipe:
- Sprinkle your potato salad with fresh parsley for the best results
- Grannys original recipe uses white vinegar for the vinegar dressing but you could also use red wine vinegar or apple cider vinegar, even champagne vinegar or while balsamic vinegar would work
- If you want, add some caraway seeds or celery seeds
- I fry my onions for only about 12 minutes but you can fry them for a while longer for an even more caramelized flavor.
- The amount of fat you get from the bacon varies, so I always measure out 4 tbsps and add those to the dressing along with some olive oil to blend in some healthy fats. You can use more bacon fat instead of olive oil.
- You can make this German Potato Salad recipe with leftover boiled potatoes. Just fry them in a pan until they are heated and slightly crispy, and toss them with the rest of the ingredients!
What is the difference between German potato salad and American potato salad?
For the authentic taste German potato salad is usually made with a light vinegar-based salad dressing, hot broth and sometimes bacon, chopped onions and a bit of mustard and should be dressed and served warm.
In the united states potato salads are served cold tossed with a dressing made using mayonnaise and folded into the cooled, cooked potatoes
Which potatoes are best for potato salad?
The right potatoes matter!
The potatoes you use will make or break your salad. The best potatoes for potato salad are waxy potatoes such as Yellow Finn, Yukon Gold potatoes, and new red potatoes that hold their shape when they’re cooked and keep their firm texture in the salad when you chop them up and toss them with dressing.
- This potato salad should be served warm, but leftovers can be stored in the fridge covered with plastic wrap for up to a week. I like to microwave it the next day before eating it and sometimes I add a spash of vegetable stock, beef broth or chicken broth when reheating it. You just want to heat it up a little bit. I like it best at room temperature.
Forget about carbs for a day and tuck into a plate of this authentic German Potato Salad recipe with Warm Bacon Vinaigrette:
For more great recipes and German food check out these traditional German recipes for:
★ Did you make and love this traditional Bavarian Potato Salad recipe? Give it your review below! ? And make sure to share your creations by tagging me on Instagram!
Best German Potato Salad with Warm Bacon Vinaigrette
This is by far the best German Potato Salad recipe out there and a tried-and-tested family favourite. Crispy baked potatoes, caramelized onions and crunchy bacon bits tossed while still hot with a warm bacon vinaigrette! German comfort food at its best!
For the salad:
- 1,5 kg potatoes red potatoes or Yukon Gold
- 5 tbsps olive oil
- 1,5 tsp salt
- 1 tsp pepper
- 1 tbsp butter
- 1 big red onion sliced
- 1 tbsp sugar
- 10 strips bacon
For the dressing:
- 3 tbsp white wine vinegar
- 1/2 lemon juiced
- 1 tsp Dijon mustard
- 2 tsp sugar
- 1 tbsp olive oil
- 4 tbsp bacon fat all the strained drippings from the pan
- 1/2 bunch parsley chopped
- salt and pepper to taste
For the salad:
Preheat the oven to 400 F and line a baking tray with parchment paper.
Wash the potatoes and quarter them. Toss them in a big bowl with 3 tbsps olive oil, salt and pepper and bake for 35 minutes until they are tender and slightly crispy on the outside!
In a pan on medium heat, melt butter and 2 tbsp of olive oil. Add sliced onions along with a pinch of salt and let slowly fry until softened for about 10 minutes.
Add sugar and let caramelize, stirring once in a while, for about 2 minutes, then take off the heat.
While your onions are frying, place the bacon in a big pan and turn on the heat to medium-high. Let fry until crispy, then remove from the pan and transfer to a plate lined with paper towels.
Strain the fat through a sieve.
For the warm bacon vinaigrette:
Add the first four ingredients to a little bowl and stir until the sugar dissolves. Now, drizzle in warm bacon fat and olive oil, while whisking. Season with salt and pepper.
Chop the bacon into small chunks and add to a salad bowl along with baked potatoes, caramelized onions and parsley, if using.
Drizzle the warm bacon vinaigrette on top of the potatoes and toss everything well. Serve immediately.
Ich finde diesen Kartoffelsalat einfach genial! Da ist alles enthalten, was ich so gerne mag.
Ich denke, dass wir dne unbedingt nachkochen müssen. Natürlich verweisen wir dann auf dich und deinen Blog 🙂
XoXo Kinky von Carpe Culina
Hui, das ist mal ne Alternative zum klassischen Kartoffelsalat (auf die Variante mit Mayo standen wir eh noch nie)
Ehrlich… ich glaub, da könnte ich mich reinlegen 🙂
Wow! Ich steh total auf Kartoffelsalat und habe schon viele verschiedene ausprobiert – und war dann oft vom Ergebnis nicht so 100%ig überzeugt. Aber der hier von Dir, der hört sich Bombe an – der könnt' was werden. Probiere ich demnächst aus, versprochen.
Zu dem Rezept fällt mir nicht mehr ein außer: ich will, ich will, ich will – das jetzt sofort essen!!
Danke übrigens für die Nominierung! Hab mich gefreut 😉
claudi (so heißt die frau kulinarikus im richtig, echten leben..) ^^
hast du Erfahrungswerte wie das ist, wenn der Salat vorbereitet und dann eben kalt gegessen wird – weil du schreibst, dass man das Dressing eben noch warm drüber gießen soll. Irgendwann kühlt der Salat eh aus, aber mir geht’s darum, ob man den nicht vllt schon ne Stunde vorher vorbereiten könnte und er dann immer noch seinen Geschmack behält?
Oh my! Das sieht so mega lecker aus!! Kartoffeln Salat habe ich fast jede drei Tage während meiner Zeit in Berlin gegessen!! LECKER!!!
Ich habe vor ein paar Tagen das gleiche Rezept versucht aber mit gekochten Kartoffeln! Ich kann es kaum abwarten diese Variante zu probieren, Danke!