Thursday, January 5, 2012

Southern German Warm Potato Salad (Kartoffelsalat) Recipe

Southern German potato salad

This Southern German potato salad, also known as kartoffelsalat, is an alternative to the more popular mayo laden salad. Instead of mayo the dressing is made from stock, mustard and few other ingredients.

The original recipe that I 'borrowed' has bacon. I didn't use bacon. Nothing against bacon, but there was no bacon at home so I managed without it. I have included bacon in the recipe below.

Source: with a glass

Southern German potato salad

1 kg potatoes
2 rashers bacon

For the dressing
1/3 cup stock (I used pork stock, any stock will do) 
2 tablespoons white vinegar
2 tablespoons oil (any neutral tasting oil, or you can use rendered fat from the bacon)
1 teaspoon mustard
½ teaspoon sugar
1 small onion (finely chopped)
1 teaspoon dried marjoram
salt and pepper to taste

  1. Boil the potatoes whole until done. It should still be firm and not mushy
  2. Cut the potatoes into bite size pieces. The potatoes can be peeled or unpeeled, depending on your preference
  3. In a saucepan add all the ingredients for the dressing and warm through (do not boil)
  4. Pour half of the dressing over the potatoes and mix gently
  5. Cook the bacon, drain and cut into pieces
  6. Pour the remaining dressing over the potatoes, followed by the bacon. Serve warm.


  1. It looks perfect! Moist as it should and your potatoes didn't fall into pieces (my first attempts was a bit mushy). Thank you for making my recipe and posting it! (What are the red spots?)

  2. Sissi: you are welcome, thanks for the great recipe. I used wholegrain mustard so that red spots are pieces of mustard


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