Traditional German Confetti Salad – Oma's Konfettisalat

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

Updated: October 28, 2025

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Here's a German Confetti Potato Salad that you'll LOVE! So colorful and refreshing!

This Confetti Salad, aka Konfettisalat, comes out of one of my very old, falling-apart, out-of-print German cookbooks.

In fact, where I first found the recipe, I wondered at its name "Konfettisalat", thinking it must be a typo. It sounded too English. But no, it's German, all right. 

I'm thinking this most likely stems from the northern part of Germany, since it uses mayonnaise in its dressing.

I'm also thinking that it would be a yummy variation to make it Southern German style, without the mayonnaise, but using a more vinaigrette-type dressing. It would be similar to this one. I'll need to look into that. 

Since this German potato salad contains meat, it becomes a nice light lunch, all by itself. Not much more is needed to be served with this.

You could always omit the meat and serve the salad alongside some wurst or burgers.

This is one of those best salad recipes that's so easy to change up. There are so many variations on this recipe, as is evident by "googling".

If one starts with the basic (it's really just a cold German potato salad recipe), and adds a bit of this and a bit of that, it becomes a brand new recipe for potato salad that is so pretty to look at. 

For the one pictured above, I added sliced radishes as well. Then, because hubby loves pickles in his salad, I included a bit of pickle juice to give a bit of a kick. Wunderbar! 

What You Can Add to Confetti Potato Salad

The list of additions for the confetti potato salad is almost endless. Here are some of my favorites:

• hard-boiled eggs
• thawed frozen peas or fresh peas
• finely diced carrots
• sliced celery
• Dijon mustard
• sliced olives
• minced parsley
• minced dill

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Try this next time you're asked to bring something to a buffet. It looks so pretty and tastes so good.

Just make sure you keep it cold, since it does have the meat and mayo in it. Put your dish into a bed of ice to keep it cold. Looks pretty and is functional as well.

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German Confetti Salad – Oma's Konfettisalat

This Confetti Salad, aka Konfettisalat, comes out of one of my very old, falling-apart, out-of-print German cookbooks.

In fact, where I first found the recipe, I wondered at its name "Konfettisalat", thinking it must be a typo. It sounded too English. But no, it's German, all right. 

Prep Time:

20 minutes

Cook Time:

20 minutes

Total Time:

40 minutes

Servings:

Makes 4 - 6 servings

Ingredients:

• 1½ lb (680 g) potatoes, washed and unpeeled
• ½ lb (227 g) cooked ham
• 2 bell peppers (use two different colors, if possible)
• 1 small onion
• ¾ cup (173 g) mayonnaise
• 4 tbsp (60 ml) cream
• salt and freshly ground black pepper, to taste

Instructions:

1. Put the potatoes into 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.
2. Drain, cool, and peel the potatoes. Cut them into ½-inch cubes and put them into a large serving bowl.
3. Cut the ham into ½-inch cubes.
4. Cut the bell peppers into ½-inch strips and then cut each strip into ½-inch pieces.
5. Dice the onion.
6. Add the ham, peppers, and onions to the potatoes.
7. Mix the mayonnaise and cream in a small bowl and pour over the potatoes, ham, and veggies.
8. Season with salt and pepper and mix gently.
9. Place in the fridge before serving to chill and meld flavors, for about two hours.

Notes/Hints:

• Use Yukon Gold, red, or other waxy potatoes.
• Add sliced radishes.
• Add diced pickles and a bit of pickle juice.
• Use diced red onions.
• Add thawed frozen peas.
• Add some Dijon mustard (or German mustard) to the dressing

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Recipe updated on October 28, 2025

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.