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German Potato Salad

German potato salad is a classic warm kartoffelsalat with crispy bacon and a tangy vinegar dressing. Tender Yukon gold potato slices soak up a hot bacon drippings and broth dressing for a glossy, vinegar-forward finish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: German
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and dressing
  • 3 lb Yukon gold potatoes Sliced for even tenderness.
  • 8 bacon Thick-cut preferred for classic texture.
  • 1 onion Diced small.
  • 0.75 cup chicken broth
  • 0.3333333333 cup white vinegar Provides the tangy vinegar punch.
  • 2 tbsp sugar
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 cup fresh parsley Chopped, for a fresh finish.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Boil the potatoes
  1. Bring a Dutch oven of salted water to a boil, then add the sliced Yukon gold potatoes. Boil until tender, 12 to 18 minutes, and then drain well.
  2. While the potatoes drain, keep them hot and uncovered so steam escapes and the surface stays slightly dry. This helps the dressing cling when you toss later.
Make the bacon and onion base
  1. Cook the bacon in a cast iron skillet over medium heat until crispy, 7 to 10 minutes. Reserve the bacon drippings in the pan.
  2. Add the diced onion to the bacon drippings and sauté until soft, 4 to 6 minutes, stirring occasionally for even browning.
Simmer the vinegar dressing
  1. Whisk the chicken broth, white vinegar, sugar, Dijon mustard, salt, and black pepper into the skillet. Bring to a simmer, then simmer 5 to 8 minutes until slightly thickened and glossy.
Combine and finish
  1. Crumble the crispy bacon into the hot potatoes. Toss to distribute the bacon through the potato slices.
  2. Pour the hot dressing over the potatoes and bacon, then toss gently until every piece looks coated. Keep it warm—dressing clings best when the potatoes are hot.
  3. Fold in the chopped fresh parsley and serve immediately while warm, 0 to 2 minutes after tossing.

Notes

For the most authentic kartoffelsalat texture, slice potatoes evenly so they cook at the same rate; slightly undercook by 1–2 minutes, then finish through dressing toss. Refrigerate leftovers up to 3 days in a covered container; rewarm on the stove over low heat with a splash of chicken broth to loosen the sauce. Freezing isn’t recommended as potatoes can become grainy after thawing. For a lighter option, use turkey bacon and low-sodium broth (still simmer and toss with the hot vinegar dressing).