RECIPE: German Potato Salad (Kartoffel Salat)

Traditional German potato salad (served warm). Electronic image by Ron Flaviano for Homeplate and Metro Monthly.


6 medium potatoes

½ teaspoon salt

¼ teaspoon pepper

4-5 slices diced bacon (save bacon fat)

1 medium onion chopped

1-2 stalks celery diced  (green peppers optional)

1 tablespoon yellow mustard

4 tablespoons water

3 tablespoons vinegar

½ teaspoon sugar

3 hard-boiled eggs coarsely chopped


Cook potatoes and peel. Potatoes have to be warm; cut into thin slices. Add diced onions and celery (and optional green peppers). Add salt and pepper. In a pan, cook bacon until crisp (Drain bacon fat, but save.) In the pan leave the bacon grease, add mustard, water, vinegar, and sugar. Add a little Maggi or a half beef bouillon. Heat the pan and bring to a boil. Tturn off and pour liquid mixture over the potatoes; mix well Add the hard boiled eggs. Add salt and pepper to taste. If the dressing is too dry, add a little more water and vinegar. Serve at room temperature.

Guten Apetite!

ABOUT HELGA WENGLER – “Homeplate Homestyle” host Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and ability with TV viewers each week on “Homeplate Homestyle.”  She and her husband, Wolfgang, are very active in the local community. Helga and Wolfgang also enjoy spending time with their three daughters and six grandchildren. Visit for more of Helga’s recipes.

© 2011 The Metro Monthly. All rights reserved.

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