German Kartoffelsalat with Smoked Paprika (Warm Potato Salad)

About This Recipe

German Kartoffelsalat, especially the southern German style, is served warm and dressed with a tangy vinegar-and-broth dressing rather than mayonnaise, a key difference from the American version. Bacon and its rendered fat are classic additions, giving the salad a smoky, savory backbone that this version leans into further with a generous dusting of smoked paprika. The technique that makes real German potato salad work is dressing the potatoes while they're still warm -- warm potatoes absorb the vinegar-broth dressing far better than cooled ones, soaking in flavor rather than just having it sit on the surface. Rendering the bacon properly, until crisp, and using its fat as part of the dressing base ties the smoky and tangy elements together. Served alongside sausages or schnitzel, or on its own as a light lunch, this warm potato salad is a defining side dish of southern German and Austrian cooking, distinctly different in character from cold, creamy potato salads.

Ingredients

Serves 2

• 800 gwaxy potatoes(such as Yukon Gold)
• 150 gbacon(diced)
• 1small onion(finely diced)
• 0.33 cupchicken or vegetable stock
• 3 tbspwhite wine vinegar
• 1 tbspDijon mustard
• 1 tspsmoked paprika
• 1 tspsugar
• 2 tbspchopped chives
• 0.5 tspsalt
• 0.25 tspblack pepper

Instructions

1. 1

   Cook the potatoes

   Boil whole, unpeeled potatoes in salted water until fork-tender, 20-25 minutes. Drain, and while still hot, peel and slice into rounds.

2. 2

   Render the bacon

   In a pan, cook bacon over medium heat until crisp, about 6-7 minutes. Remove bacon, leaving the fat in the pan.

3. 3

   Saute the onion

   Add onion to the bacon fat and cook until softened, about 3 minutes.

4. 4

   Make the dressing

   Add stock, vinegar, mustard, smoked paprika, sugar, salt, and pepper to the pan. Simmer 2 minutes to combine.

5. 5

   Dress the potatoes

   Pour the warm dressing and bacon over the sliced warm potatoes and toss gently to coat.

6. 6

   Finish and serve

   Let sit 5 minutes to absorb the dressing, then scatter with chives and the crisp bacon before serving warm.

Variations

• •

  Skip the smoked paprika for a more traditional, tangier German potato salad.

• •

  Add sliced pickles or a spoonful of pickle brine for extra tang.

• •

  Serve cold as a picnic salad, though the flavor is best right after dressing while still warm.

Storage

Refrigerate up to 3 days; bring to room temperature or gently reheat before serving since the dressing is best absorbed warm. The bacon will lose crispness on standing.

Frequently Asked Questions