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. 

Top Tips for Best Results

1. 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
2. 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.
3. 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.”
4. 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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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.

What goes with southern German potato salad? Click to expand... +

What Oma serves this alongside

Three recipes that finish the meal

• Serve it with Oma's Grilled Bratwurst
• Or with Breaded Schnitzel
• Or with Bratwurst and Sauerkraut

See the full bratwurst spread ›

Print Recipe

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

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

Recipe updated on January 9, 2026

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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.