Classic Kartoffelsalat

Ingredients

• 1 kgwaxy potatoes, peeled
• 150 gsmoked bacon lardons
• 1 smallonion, very finely chopped
• 100 mlvegetable stock
• 45 ml (3 tbsp)white wine vinegar
• 5 ml (1 tsp)coarse-grain mustard
• 5 ml (1 tsp)sugar
• to tastesalt and freshly ground black pepper
• to tastefresh chives, finely chopped
• to tastefresh parsley, finely chopped

Instructions

1. 1

   Cook the potatoes

   Cook the potatoes in lightly salted water for about 20 minutes, until tender but not falling apart. Drain them and let them steam briefly.

2. 2

   Slice them warm

   While the potatoes are still warm, slice them into pieces about 0.5 cm thick. Slicing them warm helps the dressing soak in.

3. 3

   Fry the bacon

   Fry the bacon lardons in a dry frying pan over medium heat until crisp. Transfer them to kitchen paper, leaving the rendered fat in the pan.

4. 4

   Make the dressing

   Add the vegetable stock, vinegar, mustard, sugar, salt and pepper to the warm pan fat. Stir well and bring the mixture briefly to a simmer.

5. 5

   Dress the potatoes

   Pour the warm dressing over the potato slices. Add the finely chopped onion and fold gently to keep the slices intact.

6. 6

   Let it rest

   Leave the salad to rest for at least 20 minutes so the flavours can develop. Stir gently once or twice during this time.

7. 7

   Garnish and serve

   Transfer the salad to a serving dish. Scatter the crisp bacon lardons over the top, garnish generously with fresh chives and parsley, and serve lukewarm.

What is Kartoffelsalat?

Kartoffelsalat is the German name for potato salad, with recipes varying by region and household. Some versions use a mayonnaise dressing, while this one takes a lighter, tangy route with stock and vinegar.

Warm potatoes absorb the dressing particularly well, while bacon, onion and fresh herbs bring savoury flavour and contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 17g protein, 45g carbs, 20g fat.

The potatoes provide most of the carbohydrates, while the bacon contributes much of the fat and some protein. Serve a moderate portion alongside vegetables or a fresh salad to add colour and balance the plate.

Choose potatoes that hold their shape

Waxy potatoes: these stay intact when cooked and folded with the dressing, giving the salad distinct slices rather than a mashed texture.

Warm slices: cutting the potatoes while warm helps them take up the dressing. Handle them gently, especially when folding in the onion.

Build flavour in the pan

Bacon fat: frying the lardons first leaves savoury rendered fat in the pan, which forms the base of the warm dressing.

Vinegar and mustard: vinegar supplies the sharp note, while coarse-grain mustard adds a little depth. Bring the mixture only briefly to a simmer before pouring it over the potatoes.

Look for tender, not broken, potatoes

Doneness: after about 20 minutes, a knife should pass through the potatoes easily, but they should not be falling apart. Start checking towards the end of cooking, as potato size can affect the timing.

Texture: fold rather than stir vigorously, and let the salad rest for at least 20 minutes. It should taste moist and well seasoned, with the slices still recognisable.

Serve it lukewarm

Resting: the time at room temperature lets the dressing soak in and the flavours develop. Give the salad one or two gentle stirs while it rests.

Pairing: serve it alongside grilled sausages, roast meat or other savoury mains, or enjoy it with a cold wheat beer as suggested in the recipe description.

Finish with herbs and crisp bacon

Keep the bacon aside while the potatoes rest so it can be scattered over the top just before serving. This helps preserve its crisp texture.

Add the chives and parsley generously at the end for a fresh, fragrant finish.

Recipe notes & tips

• Use potatoes of a similar size so they cook at roughly the same rate.
• Salt the cooking water lightly, then adjust the seasoning again after adding the dressing.
• Keep the bacon fat in the pan for the dressing, as directed.
• Fold the dressing and onion through the potatoes carefully to avoid breaking the slices.
• Taste the salad after its resting time and adjust the seasoning if needed.

Variations

• More herbs: add extra chives or parsley at the end for a fresher finish.
• Sharper dressing: add a little more white wine vinegar to taste.
• Milder onion: use a little less finely chopped onion for a gentler flavour.
• No bacon: leave out the lardons and use a little vegetable oil in the pan for the dressing.
• More mustard: stir in extra coarse-grain mustard for a more pronounced tang.

Common mistakes to avoid

• Overcooking the potatoes: check them after about 20 minutes and drain once tender so they do not fall apart.
• Slicing them cold: cut the potatoes while warm so they absorb the dressing more readily.
• Discarding the bacon fat: leave it in the pan to enrich the warm dressing.
• Stirring too firmly: fold gently to keep the potato slices intact.
• Skipping the rest: allow at least 20 minutes for the dressing and flavours to settle into the potatoes.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Bring the salad to room temperature or warm it gently before serving; add a splash of stock if it seems dry, and expect the bacon to lose some crispness.

Frequently asked questions