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Bavarian-Style Kartoffelsalat

A recipe for Bavarian-Style Kartoffelsalat from the cookbook, Salmagundi: A Celebration of Salads from Around the World, by Sally Butcher.
Course Salad
Cuisine German
Keyword apple, bacon, cheese, potato, salad
Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings 4 -6 Servings


  • 2 pounds (900 grams) firm potatoes such as red skinned or waxy salad potatoes
  • 1 teaspoon vegetable oil
  • 1 teaspoon unsalted butter
  • 6 slices thick streaky bacon cubed
  • 1 medium onion sliced
  • 1/2 cup (125 ml) beef stock
  • 1/4 cup scant (50 ml) canola or sunflower oil
  • 1/4 cup scant (50 ml) red wine vinegar
  • handful fresh flat leaf parsley chopped
  • salt and freshly ground black pepper to taste

Optional Toppings:

  • 5 1/2 ounces (150 grams) smoked cheese cut into tiny cubes
  • 2 small red apples cored and cubed
  • 6 dill pickles


  • Place the potatoes in a pot and cover with water. Bring to a boil and cook until fork tender but still firm. Drain and allow to cool until about to be handled.
  • In a skillet, heat oil and butter over medium heat. Add the bacon and cook until heated through and lightly crisp. Remove to a plate using a slotted spoon. If using the optional smoked cheese, toss it with the bacon. Add the sliced onion to the skillet and cook until translucent and golden. Transfer to the top of the plate of bacon. Reserve 1 tablespoon of the bacon fat.
  • Peel the potatoes and cut into half moon slices. Place in a large bowl.
  • In a small bowl, whisk together beef stock, oil, vinegar, and bacon fat. Pour over the potato slices. Gently toss in the bacon and onions, parsley, and apples and pickles if using. Do not overmix and mash the potatoes. Season with salt and pepper. Serve immediately.