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The Secrets to German Potato Salad

Authentic German Potato Salad

Since 2005, I have hosted five German exchange students. Like most teenagers, they are all very different people with varying interests and opinions, but one thing I’m certain they would all agree on is that the stuff we like to call “German” potato salad here in the U.S. is anything but German. Most of the kids are able to denounce it right on sight. Either it’s too mushy, oily or, worst of all, flavorless.

My second student, Julius, who comes from Freiburg, in the Black Forrest region, shares my interest in cooking, and is quite a good cook. Since he is the one who motivated me to create this website, I asked him if he would be willing to contribute something from time to time. Fortunately for all of you out there desperately searching for an authentic German potato salad recipe, Julius has chosen that as his first post.


Cooking is truly one of the joys of my life. For some reason, ever since my childhood, I’ve gravitated towards cooking. Now that I am in college, I notice this more than ever. People keep questioning how I can spend so much time in the kitchen, but I simply love it.

Potato salad has been one of those things I always wanted to be good at. So I spent a lot of time cooking and perfecting it. I have tried several approaches, but this one, which I adapted from a recipe by renown German chef Johann Lafer, is probably my favorite. In order to make a good German potato salad, you need to focus on the three key components – the potatoes, the bacon and the vinaigrette. If you address each of these properly, you will make a delicious salad.

Waxier potatoes work best in German Potato SaladHow to Boil and Treat the Potatoes

The consistency of the potatoes is critical. If you use starchy potatoes, your potato salad will be more like potato puree. You will want to use small hard-boiling potatoes. What we are ideally going for is a wax-like structure so when you cut the potatoes they don’t fall apart. I’ve also found that smaller potatoes make for a better salad.  In the U.S., red-skinned potatoes, new potatoes, and white round potatoes are all good choices.

When boiling the potatoes, they should be almost cooked through. Quickly peel the potatoes after cooking them, because it is a lot easier while they are still hot. Before cutting them, allow the potatoes to rest for at least 2 – 3 hours at room temperature, but 4 – 5 hours of resting is optimal. This resting period is what ends up developing the wax-like structure in the potatoes. Using potatoes from the day before will work too.

Selecting the Right Bacon

Bacon adds a lot of flavor and richness to the salad. Thus I make sure to only use a good quality bacon. Here in Germany, I always go to my trusted local butcher where I know they provide great meat. In the U.S., butchers are not as common. I don’t recommend getting the prepackaged diced bacon. I’ve used bacon like that several times and you can usually see the result when you start heating the bacon. Instead of browning, the bacon loses a lot of water. This is obviously not what we want. Much of the flavor we are able to get from the salad is through the browning process of the bacon and onions. Good bacon, like other good meat, doesn’t lose water quickly. Inquire at the meat counter of your supermarket to see if they sell slab bacon, which dices nicely. If package bacon is all that is available, selected a quality brand, preferably thick sliced.

The Vinaigrette – A Warm Potato Salad Dressing

The vinaigrette is the third essential ingredient of the salad. What you need to remember is that the dressing is supposed to be soaked up by the potatoes. The reason why I am mentioning this is because it’s important. The intensity and saltiness of the vinaigrette doesn’t directly translate into the potatoes. That’s why the vinaigrette needs to be a little too salty and too acidic. It’s also important to note that oil brings the flavors together, and it also reduces the intensity of the vinegar. Thus, creating a dressing that otherwise tastes too strong to for  a regular salad is key in this one.

Why do we cook the vinaigrette? First of all, the process of heating the onions softens them and reduces their pungency, while the browning adds flavor. Most importantly, the potatoes will soak-up a hot dressing more quickly than a cold one.

The following is a basic recipe, which, by itself is very good, but you can easily alter it for a different effect. For example, by using an infused vinegar, you can add more complexity to the salad. I simply love the nutty flavor of brown butter, but you can also use canola oil to get a lighter taste.

Authentic German Potato Salad


1½ lbs (600 g) potatoes
3-4 ounces (100 g) bacon, good quality, about 3 slices
2 medium white or red onions
6 tablespoons (90 g) butter, unsalted
Scant 1/3 cup (150 ml) veal broth
2 tablespoons (50 ml) white wine vinegar
1 tablespoon prepared mustard
Salt and pepper
Parsley or chives


Cook the potatoes until almost done about 20 minutes and peel right away. Allow them to cool for a minimum of 2 – 3 hours. Cut them into 1/4 – 1/2-inch (1-2 cm) slices. Dice the onions and bacon. Heat 4 tablespoons (50 g) butter in a pan over medium heat, then add the onions and bacon. Continue to cook over medium heat until onions begin to soften and bacon is browned.

Add the vinegar and reduce it a bit. Add the veal broth and stir in the tablespoon of mustard until completely dissolved. Add salt and pepper to taste. Then pour it over the cut potatoes. Let it rest for at least 1 – 2 hours. Meanwhile melt the remaining butter in a small pan and allow it to brown. Once it’s brown let it cool down and pour it over the potato salad. Cut the chives or parsley and add it before serving.

Makes 4 servings.

Adapted from a recipe by Johann Lafer.

{ 11 comments… add one }

  • Joe Anselmo May 12, 2012, 1:07 pm

    Hey Julius — nice post. You would never know from reading this that your first language is not English — the writing is excellent. And there were some really good tips in there.

    • Julius Kuhn-Regnier May 16, 2012, 2:20 am

      Thanks Joe 😉 I am glad you also enjoy the tips. It did take me a while to put it together though (with Dave’s help).

  • Sally B. September 8, 2012, 4:08 pm

    Hi and thank you for posting this recipe! My sister actually lives in Freiburg, so I feel especially compelled to try this out. Cheers!

  • Jim Tokach January 21, 2013, 9:13 pm

    Made this today with blaukraut and a few brats. Turned out great! Thanks for posting.

    • David Ellis January 22, 2013, 12:49 pm

      Hi Jim! Sounds like a delicious meal. Glad you enjoyed the potato salad.

  • Amanda @ Easy Peasy Organic June 7, 2013, 5:25 pm

    Who knew! RESTING the potatoes!

  • Jen July 29, 2014, 7:28 am

    Ausgezeichnet! Ich hab’ auch in Freiburg gewohnt. Ich mache den Salat für ein Oktoberfest! Vielen Dank!!!

    • David Ellis July 29, 2014, 7:37 am

      Enjoy Jennifer. For those not speaking German, Jennifer said “Excellent! I’ve also lived in Freiburg. I’ll make the salad for Oktoberfest! Thank you so much!”

  • Nella August 19, 2014, 2:01 pm

    I am not sure typical U.S. grocery stores sell veal broth – have you tried any other broth or can you make a suggestion?

    • David Ellis January 19, 2015, 4:22 pm

      Thanks for asking. First I would point out that Kitchen Basics now offers a veal stock that I have seen in Whole Foods and Giant/Shop & Shop. It’s also available online. You can try beef broth, but I recommend you use one that’s mild and not too over powering.

  • Jean Elizabeth April 3, 2015, 1:54 pm

    I enjoyed reading your every word. I have been the designated German potato salad chef at family gatherings since my Mother is no longer able to make it. I love to watch everyone enjoy my creation. Thank you for tips I never knew before such as using slab bacon and veal broth as well as the mustard. oh yes, also the brown butter. I can’t wait to enjoy the delicious changes. Thank you so much!

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This post on German Potato Salad can be found at The Kitchen Journals, a new website devoted entirely to the art and science of home cooking.  You’re welcome to read the original post here at David’s Table, and if you like what you see, check out the latest version.

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