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Kartoffelsalat (German potato salad)


  • Cook the potatoes in salted, boiling water until just tender. Drain well and either slice into rounds or cut into quarters. Then put in a large bowl.
  • At the same time, heat a little oil in a heavy-bottomed pan and gently sauté the bacon and onion until golden brown, continually stirring. Add this to the potatoes with the mustard, sugar, a decent amount of seasonings and the parsley.
  • Bring the stock and vinegar to the boil in a heavy-bottomed pot. Then pour this over the salad and toss until well combined. Taste for seasoning.
  • Serve as an accompaniment to your favourite grilled or BBQ meat dish.



  • 4 large waxy potatoes, peeled
  • sea salt & freshly ground pepper
  • olive oil
  • 4 rindless bacon rashers, sliced
  • 1 medium onion, chopped
  • 1 heaped tbsp Bavarian or Dijon mustard
  • ½-1 tspn sugar
  • 2 tspn chopped fresh parsley
  • ½ cup beef stock
  • 3 tbsp white wine vinegar


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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