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German Potato Salad Recipes

German Potato Salad Recipes That Every Foodie Should Try Once

German potato salad is a flavorsome and appetizing side dish. It is served in both warm and cool forms. To enjoy it more, try it as an accompaniment with Sauerbraten, sausages and a chilled mug of Pilsener beer.
Rutuja Jathar
Last Updated: Mar 8, 2018
German potato salad is a modified version of the original 'Kartoffelsalat'. It is prepared in various methods in different regions of Germany. For example, in south Germany, it is served slightly hot and is made using finely chopped onions and served with a Bavarian vinaigrette dressing.
Traditional Recipe
  • Potato, (peeled and diced) 3 cups
  • Onion, (diced) 1
  • Bacon, 4 slices
  • Water, 2 tbsp.
  • Sugar, 3 tbsp.
  • Vinegar, ¼ cup
  • Salt, as per taste
  • Ground Black Pepper, as per taste
  • Fresh Parsley (chopped) (for garnishing)
Cover the potatoes in a pot with water. Cook until they become tender. Drain all the water out and keep aside for cooling. Fry the bacon in a large frying pan over medium flame, until crisp. Keep it aside. Mix chopped onions to the bacon, grease and cook it until brown in color. Add water, sugar, vinegar, salt, and pepper to it. Bring this mixture to boil and then add the cooked potato and chopped parsley to it. Crumble the bacon in half while heating thoroughly. Transfer this mixture in a serving dish and crumble the remaining bacon on top. Serve it warm with demi-glace sauce.
Berlin Kartoffelsalat
  • Potatoes, 2 lb.
  • Onion, 1
  • Baby Dill Pickles, 6
  • Apple, 1
  • Pickle Juice, 6 tbsp.
  • Mayonnaise, 16 oz.
  • Pepper, ½ tsp.
  • Salt, as per taste
  • Sugar, 1 tbsp.
Chop the onion, pickles and apples in same size pieces. Boil the potatoes for about 20-30 minutes, until tender. Let it cool down. Peel before they cool down completely and dice into preferred size. Combine the diced onion, pickles, apple, pickle juice, mayonnaise, sugar, salt, and pepper in a medium-sized bowl and mix it well. Take the diced potatoes in a large bowl, put the above mixture on it and stir well, taking care that they don't break. Cover the bowl with a plate and put it in a refrigerator for more than two hours, preferably overnight.
Baked Ham Salad
  • Cooked Potatoes, (diced) 3 cups
  • Onion, (chopped) ½ cup
  • Celery, (finely chopped) ¾ cup
  • Water, ⅔ cup
  • Parsley Flakes, (dried) 2 tsp.
  • Sugar, 1 tbsp.
  • Apple Cider Vinegar, ¼ cup
  • Mustard, (prepared) ½ tsp.
  • Flour, 1 tbsp.
  • Ham, (diced) 1 cup
  • Drained Bavarian Sauerkraut, 1 can
  • Swiss Cheese, 4 slices
  • Butter
Preheat the oven to 350° F. Prepare a 8x8 inch cooking dish with a butter-flavored cooking spray. In a large serving bowl, mix potatoes, parsley flakes and celery. Add butter to a cooking pan and sauté onion until it turns tender. Mix water, sugar, vinegar, and flour to a covered jar and shake well. Add this mixture to the sautéed onion. Keep stirring until the mixture thickens enough. Pour this sauce and sauerkraut on the mixture. Stir well and add ham chops to it. Put this final mixture in the prepared baking dish. Cover it with Swiss cheese. Bake until the cheese melts (approximately 20 minutes). Let the dish rest for 5 minutes and then serve it.
Festive Purple Potato Salad with Cilantro
  • Purple Potatoes, (peeled and diced) 2 lb.
  • Celery (fresh and diced) ½ cup
  • Purple Onion, (diced) 1
  • Ground Black Pepper, (fresh) ⅛ tsp.
  • Fresh Cilantro, (chopped) ½ cup
  • Garlic Cloves, (finely chopped), 3
  • Salt divided into 1 tsp. and ½ tsp.
  • Parsley, (fresh) (chopped) 2 tbsp.
  • Lime Juice, 1 tbsp.
  • Mayonnaise, 1 cup
Take a medium saucepan and add the diced potatoes to it. Cover it up with water and add 1 tsp. salt. Bring it to boil and cover the pan with a lid. Reduce the heat to medium and cook the potatoes until they become tender. Drain off all the water from the pan and let them cool down. In the meantime, prepare the dressing. Take a large bowl and put onion, celery and garlic into it. Cut the cooked potato in approximately 1 inch pieces and toss them with the mixture. Add the remaining ½ tsp. salt and pepper to it. Add the cilantro and parsley. Toss again, lightly. Add mayonnaise and lime juice to it and stir gently. Keep this salad in the refrigerator for at least 4 to 6 hours before serving.
Salads are extremely healthy and fibrous. So if you are planning to invent your own recipe in the kitchen, go ahead. You can make certain variations to the recipes mentioned above and create a new dish.
Kartoffelsalat recipe
Cut potatoes