One-Pot German Potato Salad

photo-80 I would love to be back in Germany this time of year. Fall swoops in suddenly there with such flair and color bringing with it bulky sweaters, boots, and snuggly scarves. Then there are the bazaars and festivals, St. Martins with kinder song and lantern parades, but especially Oktoberfest with it’s ruckus singing, dancing, and beer drinking.  What an adventure squeezing through crowds of folk decked in their finery, men in lederhosen and ladies in dirndls with bosoms smushed up to their chins, all so happy and cheerful, friendly and willing to have you join them in song as they pull you up on a table, while platters of brats and pretzels are served table to table. If you are lucky enough, sometimes there are grand buffets of other dishes like schnitzel, various curry wurst, and sauerkraut along with one of my comforting favorites, German Potato Salad or kartoffel salat, served warm with it’s the smoky bacon and vinegary bite that wins me every time.  It took years to perfect, but Marianne, my friend Maggie’s mum-in-law gave me some more tips on how to get it right.  I got it now. Finally.


One-Pot German Potato Salad
Recipe type: Salad
Cuisine: German
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2.5 pounds gold potatoes, peeled and sliced thick
  • 1 medium onion, diced
  • 6 slices raw bacon, chopped
  • ½ cup oil, I used olive
  • ½ cup vinegar, I used white wine vinegar
  • 1 tsp. kosher salt
  • 1 tsp. fresh ground black pepper
  • 1 tsp. fresh ground nutmeg
  • water to cover, about 4 cups
  • -------
  • oil
  • vinegar
  • nutmeg
  • kosher salt
  • black pepper
  • fresh parsley for garnish
  1. In a large pot, place potatoes, onions, bacon, salt, pepper, and nutmeg. Be sure to slice all the potatoes of equal thickness, about ⅜ inch thick.
  2. Pour oil and vinegar over all and just cover the potatoes with water, about 4 cups depending on size of pot.
  3. Without lid, bring potatoes to a boil.
  4. Lower heat to a steady simmer, cover slightly by tilting lid to let steam escape.
  5. Occasionally and gently stir the potatoes, and using the back of a spoon to push them back under the water.
  6. Simmer for about 60 minutes until potatoes are fork tender, but not mush, and there is a ½ inch of liquid left in the pan.
  7. Stir mixture by folding the potatoes over and over again toward the center of the pan until the sauce thickens. You will notice that the potatoes will hold their shape but the starch will thicken the sauce.
  8. Season to taste with salt, pepper, nutmeg, and a drizzle more of oil and vinegar if needed.
  9. Just before serving, garnish with parsley.


Oh yeah, this is all Paleo too. Toll!

What is your favorite thing about Fall?


  1. Posted October 2, 2014 at 1:11 PM | Permalink

    A must try – sounds simple and looks delicious

    • Robin Sue
      Posted October 2, 2014 at 1:19 PM | Permalink

      Now if I can only find someone to peel all those potatoes;)

  2. Posted October 3, 2014 at 10:22 AM | Permalink

    I love, love German potato salad – I love all things vinegar! Totally making this soon.

    Hope you have a great weekend!

    My favorite thing about the fall? Football widow on Sunday! I can spend all day in the kitchen and my husband is happily content watching football all day. 😀

    Do you have a curry wurst recipe??

    • Robin Sue
      Posted October 3, 2014 at 12:43 PM | Permalink

      Hi Biz,
      I don’t have a good curry wurst recipe;(

  3. Posted October 3, 2014 at 4:06 PM | Permalink

    i prefer german potato salad much more than the mayonnaise-happy kind. this sounds great!

  4. Posted October 8, 2014 at 9:16 AM | Permalink

    Oh very clever, cooking it all together. I must try this. Love this also. And your description of the German ladies in their dirndl’s… hit that perfectly! ha ha

  5. Erin
    Posted October 14, 2014 at 12:57 AM | Permalink

    Do you serve it hot? My family’s recipe is served up hot and vinegary – drooling now! 🙂

    • Robin Sue
      Posted October 14, 2014 at 9:54 AM | Permalink

      Yes, hot, room temp, or even cold this is so good!

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