Kartoffelsalat, also known as German Potato Salad, is a traditional German dish made with boiled potatoes, bacon, onions, and a flavorful dressing. This dish is often served as a side dish or as a light main course, and it’s a great way to use leftover boiled potatoes. It’s a classic comfort food that can be enjoyed all year round, but it’s particularly popular during summer.

Here is a recipe for Kartoffelsalat:


  • 2 lbs of potatoes, peeled and cut into chunks
  • 8 slices of bacon, diced
  • 1 onion, finely diced
  • 1/4 cup of white wine vinegar
  • 1/4 cup of olive oil
  • 1/4 cup of chopped parsley
  • 1 tsp of Dijon mustard
  • Salt and pepper to taste


  1. In a large pot, add the potatoes and enough water to cover them. Bring to a boil and cook the potatoes for about 15-20 minutes or until they are tender.
  2. Drain the potatoes and let them cool.
  3. In a large skillet, cook the diced bacon over medium heat until crispy.
  4. Remove the bacon from the skillet and set aside.
  5. Add the diced onion to the skillet and sauté until softened.
  6. In a small mixing bowl, whisk together the white wine vinegar, olive oil, Dijon mustard, salt, and pepper.
  7. Cut the cooled potatoes into small chunks and place them in a large mixing
  8. bowl. 8. Add the sautéed onions and bacon to the potatoes and toss to combine.
  9. Pour the dressing over the potato mixture and toss to coat evenly.
  10. Stir in the chopped parsley.
  11. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
  12. Serve cold or at room temperature, and enjoy!

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