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Southern German Potato Salad Without Mayo (Kartoffelsalat)
by: Gerhild Fulson / Oma Gerhild shares German recipes rooted in family tradition.
Updated January 9, 2026
This southern German kartoffelsalat is the one I didn’t grow up with but wish I had: tangy vinegar-broth dressing and bacon. Mega Lecker!
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Southern German potato salad served alongside German wieners.Southern German potato salads are usually made with vinegar, broth, and bacon, and they’re served warm. They’re a whole different world from the northern German potato salads I grew up with, which are creamy and always served cold.
Those northern versions are the ones I knew best, the ones that were on our table. So when I first learned that these tangy, vinegary potato salads were German too, I was honestly surprised.
Oma's Recipe Rundown
- Ease of Making: Easy to medium.
- Taste: Tangy and savory
- Time: About an hour, but letting it rest of 30 minutes after making is idea.
- Best Served With: It's a classic side for German sausages or Kasseler.
Top Tips for Best Results
- Pick the Right Potatoes: Use waxy potatoes so they hold their shape and don’t turn into mashed potatoes when you toss them. I prefer Yukon Golds
- Dress Them While Warm: Toss the potatoes with the hot dressing while the potatoes are still warm so they soak up all that tangy flavor.
- Don’t Rush the Rest: Let the salad sit for a bit before serving. That short rest is when it turns from “nice” to “now we’re talking.”
- Balance the Tang: Taste before serving. Too sharp? Add a tiny pinch of sugar. Too mild? Add a small splash more vinegar, a little at a time.
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Oma says
Remember, make the recipe, especially any salad recipe, your own. Add what you think will work. If you like something, it will probably be fantastic in this. I can see radish slices, chopped parsley, even chopped pickles added to this southern potato salad.
This easy kartoffelsalat was inspired by one sent in by one of my website fans, Roswitha (Rose) Seemann. I took it and made several changes, keeping to the traditional tastes found in southern Germany.
Southern German Potato Salad is a wonderful twist on the original, with a little flare of just a bit more spice.Other Variations With a Real "South German" Taste
- No bacon: Skip the bacon and sauté the onions in butter or a little oil. Add a touch more seasoning to keep it lively.
- Different broth: Use vegetable broth for a lighter flavor, or chicken broth if that’s what you have.
- More bite: Add a little extra vinegar or a bit more mustard.
- A hint of sweetness: A small pinch of sugar can balance sharp vinegar, especially if your vinegar is strong.
- Herby finish: Fresh parsley or chives are classic and make it look as good as it tastes.
Southern German Potato Salad Without Mayo (Kartoffelsalat)
This southern German kartoffelsalat is the one I didn’t grow up with: tangy vinegar-broth dressing and bacon. Mega Lecker!
Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
1 hour
Servings:
Makes 4 - 6 servings
Ingredients:
- 2 lb (908 g) potatoes, washed and unpeeled
- 1 tbsp (15 g) butter
- 5 oz (142 g) bacon, diced
- ¾ cup (115 g) finely diced onions
- 1 cup (240 ml) beef broth
- ¼ cup (60 ml) white wine vinegar, or to taste
- 1 tsp (5 ml) mustard, or to taste
- ½ tsp (3 g) salt, or to taste
- ¼ tsp (0.3 g) black pepper, or to taste
- ¼ tsp (0.5 g) celery seeds (optional)
- sugar, to taste
- 2 tbsp (6 g) finely chopped chives
Instructions:
- Put the potatoes in a large pot, cover them with cold water, and bring to a boil. Cover and simmer until the potatoes are tender, about 20 to 40 minutes, depending on their size. The potatoes are done when they can be pierced easily with a knife, but do not overcook them. Drain, rinse under cold water to cool slightly, and peel. Cut into ⅛- to ¼-inch slices and put them into a large serving bowl.
- Make the dressing while the potatoes are cooking. In a saucepan, melt the butter and cook the bacon and onions until the bacon fat is rendered and the onions are translucent, about 5 minutes, stirring occasionally.
- Mix in the broth and bring to a simmer. Remove from heat and stir in the vinegar, mustard, salt, pepper, and celery seeds, if using.
- Pour the hot dressing over the potatoes and stir gently. Let the salad rest for 30 minutes. Gently stir the salad and taste to check seasonings. Add sugar and additional salt, pepper, vinegar and/or mustard, if needed.
- Garnish with chives and serve.
Notes/Hints:
- Use waxy potatoes such as red potatoes or Yukon Gold potatoes.
- Add sliced radishes for a bit of extra crunch.
- Makes a great accompaniment for German sausages or Kasseler.
- Try the northern Germany potato salad with mayo and see how different that is.
* * * * *
Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
Recipe updated on January 9, 2026
Southern German Potato Salad FAQ
Can I make this potato salad ahead of time?
Can I make this potato salad ahead of time?
Yes. You can boil the potatoes and prep the onions earlier in the day. For the best texture, make the hot dressing and toss everything together shortly before serving so the flavors soak in without turning mushy.
How do I store leftovers, and how long do they keep?
How do I store leftovers, and how long do they keep?
Store leftovers in an airtight container in the fridge. It’s best within 2 to 3 days. The potatoes will keep absorbing dressing as they sit, so the salad can taste even more “marinated” the next day.
Can I serve it cold instead of warm?
Can I serve it cold instead of warm?
You can, and many people do the next day. Just know it’s designed to be served warm, so the bacon-onion dressing feels richer and more aromatic when it’s served warm.
What are the best potato choices for this salad?
What are the best potato choices for this salad?
Waxy potatoes hold their shape and don’t fall apart when you toss them warm. If you use very starchy potatoes, be extra gentle and let them cool a bit before mixing.
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