Ruth Lyons Kartoffelsalat(German Potato Salad)
A classic German potato salad featuring tender potatoes, crispy bacon, tangy vinegar, and mustard, perfect for family gatherings and picnics with bold, comforting flavors.
Ingredients
Instructions
- Boil potatoes in skins until tender.
- Peel and dice the potatoes, then keep warm.
- Fry bacon until crisp; drain and crumble.
- Measure 1/4 cup bacon fat and return to skillet.
- Add salt, pepper, vinegar, mustard, and sugar; heat the mixture.
- Pour the hot dressing over the warm potatoes.
- Add chopped eggs and pickle relish, then gently mix to blend.
- Serve immediately.
Tips & Substitutions
For the best flavor, use waxy potatoes like Yukon Gold, which hold their shape well. If you're out of bacon, try using pancetta or turkey bacon for a lighter version. Adjust the sweetness by adding more or less sugar according to your taste. A splash of apple cider vinegar can be a nice substitute for white vinegar, adding a fruity note.
Serving Suggestions
This German potato salad is best served warm, making it a perfect side for grilled meats or a hearty main dish like Oktoberfest Sausage Skillet. Consider pairing it with a crisp green salad or serving it alongside Cabbage With Smoked Ham Hocks for a complete meal. It also complements picnic spreads beautifully.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the potato salad on the stove over low heat, adding a splash of water or vinegar to maintain moisture. Alternatively, enjoy it cold as a refreshing side dish.
Nutrition & Diet Analysis (per serving)
Each serving of Ruth Lyons Kartoffelsalat(German Potato Salad) contains roughly 590 calories, with 12g protein, 73g carbohydrates, and 28g fat. It is an excellent source of potassium (39% of the Daily Value), vitamin C (39% of the Daily Value), and protein (24% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2009mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes, you can prepare the potato salad a day in advance. Just keep it refrigerated and add the chopped eggs and pickle relish just before serving to maintain freshness. The flavors will deepen overnight, creating an even more delicious dish.
What type of potatoes are best for this salad?
Waxy potatoes like Yukon Gold or red potatoes are ideal for this salad as they hold their shape after cooking. Avoid starchy potatoes like Russets, as they can become mushy and fall apart in the salad.
Can I make this salad vegetarian or vegan?
Yes, you can make a vegetarian version by omitting the bacon and using olive oil instead of bacon fat. For a vegan version, replace the eggs with diced tofu or avocado and ensure the mustard and relish are dairy-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).