Bavarian potato salad is a southern German potato salad typically served warm or about room temperature. Like other southern style potato salads, this Bavarian recipe doesn’t use mayonnaise and instead uses vinegar and beef broth.
This German potato salad is a perfect side dish for cookouts and barbecues during the summer but can be enjoyed any time of the year. It also pairs well with many German dishes, like Jägerschnitzel.
This southern German potato salad recipe is very similar to my Swabian potato salad recipe. Both are mayo-free versions typical of southern Germany, with only a few differences. The main difference is the inclusion of bacon and sauteing the onions in the bacon grease.
This version of German potato salad is also popularly seen during Oktoberfest, one of the most popular annual beer festivals in the world, and a huge tradition in Bavarian society. Like all traditional or authentic recipes, however, ingredients can vary from area to area and within the same families.
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🥘 Ingredients for Bavarian Potato Salad
As mentioned above, ingredients can vary from region to region and even within the same families. This is how I make my Bavarian version of potato salad, but feel free to experiment with what you add.
Potatoes – Skip the russets here, they’re too starchy and would fall apart in the hot marinade. In Germany, good options include Annabelle, Charlotte, Marabel, Linda, etc. In the US I recommend Yukon Golds or yellow potatoes.
Bacon – Use your preferred bacon here, about 6 slices, or more if you prefer a lot of bacon. In Germany they might use Bauchspeck, or streaky bacon.
Onion – I prefer yellow or Spanish onions here, but you could also use white, sweet, or red as well.
Beef Broth – Use good quality beef broth or stock here for the marinade. If you use a base like Better than Bouillon, use more than called for, like 1 ½ teaspoons for ¾ cup.
Vinegar – I prefer white wine or white distilled vinegar here, but some recipes will use apple cider vinegar. Personally, I find that overpowering to the other flavors, but feel free to experiment.
Mustard – Optional, but just a bit of mustard adds flavor and additional tang. Use a mild German mustard if you can find it or look for one labeled Dusseldorf style. If you can’t find any locally, Dijon makes a decent substitute.
Sugar – Optional, but just a pinch helps mellow the acidity of the vinegar. This is not a sugary or sweet tasting potato salad.
Seasoning – Add salt and black or white ground pepper to the marinade. Depending on the beef broth you use, you might need more, but start with the amount listed in the recipe card below and add more before serving if you think it needs some more.
Oil – Toss the marinated potatoes in a neutral oil like vegetable, canola, grapeseed, or sunflower oil. Do not use olive oil here.
Chives – Optional, but chives are a very common topping for this style of potato salad. Other options include parsley and dill.
🔪 How to Make Bavarian Kartoffelsalat
Starting with the potatoes, add whole, unpeeled potatoes to a pot and cover with at least an inch or two of cold water. Bring to a boil, add some salt to the water, then lower the heat a bit and cook until a fork or paring knife can easily pierce them without resistance, about 15-20 minutes or so. Drain and set aside until cool enough to handle.
Once the potatoes begin to boil, work on the marinade. Dice the bacon into small pieces and add to a large, cold skillet and set over medium heat. Cook, stirring occasionally, until the bacon is crisp. Remove with a slotted spoon and drain on a paper towel lined plate.
Add the diced onion to the reserved bacon grease and cook until translucent, about 6-8 minutes. Now add the beef broth, mustard, vinegar, sugar, half the bacon, salt, and pepper to the skillet. Bring to a boil and then lower to a bare simmer.
Once cool enough to handle, peel the potatoes and slice about ¼” thick, then cut in half. Place the sliced potatoes into a large heat-resistant, but not metal bowl.
Pour the hot marinade over the potatoes with half the reserved bacon, give them a gentle stir, and then cover for about an hour.
After the potatoes have soaked for an hour, uncover and stir in the oil and some of the chopped chives. Taste and add more salt and pepper if needed. Can be served now while warm and topped with the remaining bacon and more chives.
For the best flavor, allow to come to room temperature, cover, and refrigerate for a few hours or overnight. The potatoes will continue to soak up more flavor doing this. Before serving, remove it from the refrigerator and let the potato salad sit at room temperature for at least 30 minutes.
💭 Frequently Asked Questions
In the US, most potato salads are like the northern German potato salad styles that were brought over from German immigrants. These are the mayonnaise-based potato salads most people are used to. In southern Germany, there’s a lot more potato salads that are vinegar-based and may be marinated in broth. These are also typically served warm or at room temperature.
Not necessarily hot, but usually warm or near room temperature if they’re not a mayo-based potato salad. You can remove it from the refrigerator and let it sit out at room temperature for at least 30 minutes before serving or transfer it to a baking dish and warm it in the oven at 350°F for 10-15 minutes as well.
While you technically could, I don’t recommend it. Frozen and thawed potato salad doesn’t hold up well, as the potatoes will become watery and mushy as they thaw.
🥗 What to Serve with German Potato Salad
German potato salad is typically served as a side dish and goes well on any plate you may normally have fries or mashed potatoes. In Germany, potato salad is a popular side dish with most meats, like schnitzel, sausages like Bockwurst and Bratwurst, roast chicken, and German meatballs (frikadellen).
While a popular side dish for meats, southern German potato salad also pairs well with most BBQ and cookout side dishes. At an American cookout, consider pairing it with other sides like:
- Barbecue Baked Beans
- Coleslaw
- Collard Greens
- Pasta Salad
- Grilled Corn
- Mac n’ Cheese
❄️ Storing & Reheating German Potato Salad
Once cooled completely, you can cover the heatproof bowl you made the potato salad in, or transfer to an airtight container. Store refrigerated for up to 3-4 days.
While you could technically freeze it as well for 2-3 months, I don’t recommend it. Like cooked pasta, cooked potatoes don’t hold up well to being frozen and thawed. When thawed, they become watery and mushy, and you lose a lot of flavor and texture.
When you’re ready to serve, or want to serve leftovers, remove them from the refrigerator beforehand and leave it at room temperature for at least 30 minutes.
If you prefer them a bit warmer, you can transfer to a baking dish and cover. Heat in the oven at 350°F for 10-15 minutes. You can also heat smaller portions in the microwave in shorter bursts, stirring, and heating until it’s at the desired temperature.
📋 Recipe
Bavarian Potato Salad (German Kartoffelsalat)
Ingredients
- 2 ½ pounds Yukon gold potatoes
- 6 slices bacon, diced
- 1 medium yellow onion, diced
- ¾ cup beef broth, or stock
- ¼ cup white wine vinegar, or white distilled or apple cider
- 2 teaspoons German mustard, or Dijon
- 1 teaspoon granulated sugar, optional
- 1 teaspoon salt
- ½ teaspoon ground black pepper, or white pepper
- ¼ cup neutral oil
- 1 bunch chives for garnish, chopped
Directions
- Starting with the potatoes, add 2 ½ pounds of whole, unpeeled Yukon gold potatoes to a pot and cover with at least an inch or two of cold water. Bring to a boil, add some salt to the water, then lower the heat a bit and cook until a fork or paring knife can easily pierce them without resistance, about 15-20 minutes or so. Drain and set aside until cool enough to handle.
- Once the potatoes begin to boil, work on the marinade. Dice 6 slices of bacon into small pieces and add to a large, cold skillet and set over medium heat. Cook, stirring occasionally, until the bacon is crisp. Remove with a slotted spoon and drain on a paper towel lined plate.
- Add the diced yellow onion to the reserved bacon grease and cook until translucent, about 6-8 minutes. Now add ¾ cup beef broth, 2 teaspoons German mustard, ¼ cup white wine vinegar, 1 teaspoon sugar, half the reserved bacon, 1 teaspoon salt, and ½ teaspoon ground black pepper to the skillet. Bring to a boil and then lower to a bare simmer.
- Once cool enough to handle, peel the potatoes and slice about ¼” thick, then cut in half. Place the sliced potatoes into a large heat-resistant, but not metal bowl.
- Pour the hot marinade over the potatoes with half the reserved bacon, give them a gentle stir, and then cover for about an hour.
- After the potatoes have soaked for an hour, uncover and stir in the ¼ cup oil and some of the chopped chives. Taste and add more salt and pepper if needed. Can be served now while warm and topped with the remaining bacon and more chives.
- For the best flavor, allow to come to room temperature, cover, and refrigerate for a few hours or overnight. The potatoes will continue to soak up more flavor doing this. Before serving, remove it from the refrigerator and let the potato salad sit at room temperature for at least 30 minutes.
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