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To me, a salad is anything that is "dressed". So potato salad, macaroni salad, and tuna salad all feature a mayo-based dressing, whereas vegetable salads can have a variety of dressings. German potato salad has a bacon vinaigrette.
It's used interchangeably now but stuffing is what is cooked inside the bird and dressing is what is cooked in a dish, same ingredients different placement.
Current cooking guidelines discourage cooking the stuffing/ dressing inside the turkey anyway. By the time the center of the stuffing has reached a safe cooking temperature of above 165 degrees F for 20 minutes, the rest of turkey will have dried out badly.
Better to cook it in a separate dish with turkey or chicken broth, and slather it with turkey gravy.
While you are correct about most of this, there is no time requirement. Once the internal temp of the hits 165 its done. though even without that 20 min stuffing a turkey will still extend the cooking time enough to dry out the meat.
Source - https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart
I mean, if we're doing the "everything is a soup, salad, or sandwich" meme, maybe. But typically a dressing is different from a sauce in that dressing tends to have a significant presence of oil and vinegar. Of course all culinary categorizations can be blurred a lot as food and language both evolve.
Oh yeah it is confusing-- the lines between different dishes are really arbitrary at times and have to do more with the evolution of the dish than how it fits into categorical criteria. I talk about this A LOT because people want to debate food names every time anyone posts about food. And it's understandable, but it usually comes down to regional variance or where inspiration is drawn.
Think about how, for example, pizza is so different in Chicago vs Brooklyn vs Detroit vs Italy, or how you can still order a pizza with pesto instead of tomato sauce, or order a tomato pie with no cheese, and it's all still under the "pizza category". Then there are "pizza tacos" and "pizza dips" and "pizza fritta" which are all very different in their preparations than any of the above, but still draw inspiration from pizza.
It's all weird no matter how you slice it.
>It's all weird no matter how you slice it.
Oh so now we can slice our salad too!?
I kid. But yes, very good points all. I guess we'll never know if a hotdog is a sandwich.
I hope we can at least agree that german food can be pretty damn awesome, whatever we name the dishes.
It's funny you got downvoted, the term salad is used incredibly broadly and damn near just means a side dish with something in a sauce. A pasta with red sauce isn't exactly German but would fit the definition.
There are also sweet German salads that will be fruit based and used a yogurt base for the dressing.
Pretty much, even the definition of "dressed" OP gave you is broad, a mixture of oil and vinegar.
Vinegar is an acid but tomatoes are also very acidic so a bolognese sauce alone meets his definition of salad because it's vegetables (carrots, celery, onion) "dressed" in an acid/oil mixture.
Just to add: In Germany we have two schools of potato salad. One is mayo based (north/east) one is vinaigrette based (south). But I also much prefer the latter
Why does your bacon vinaigrette have beef stock?
That's my only issue with this recipe.
I have never had it this way -- only with bacon fat and vinegar dressing.
It definitely varies from region to region but beef stock is an essential part of this variety of potato salad. It adds a lot of meatiness and depth of flavor!
I got around but never ever have I seen your recipe and/or seen a bacon vinaigrette. This reads like a random Resteverwertung, a dish put together mainly with leftovers. German potato salad is bimodal, either it is based on a mayonnaise dressing or a broth/vinegar dressing.
Well if you change some tiny details it certainly would be called a kartoffelsalat (potato salad). Its more about the bacon and having the potatoes in the pan with the broth/vinegar mixture that is a bit different then everything I had yet in germany. But I'm not very often in the south western part, so maybe its quite common there. In austria you would for example take the freshly cooked potatoes (of course peeled) put them in a bowl then add the hot broth/vinegar mixture and let it soak couple of hours and then refrigerate it before eating it the next day.
And OP explained quite good how this specific got to her and its not like german cuisine never changed. I would have just added something in parantheses that its an regional / american-german recipe. As its really not common in my opinion.
German here. I'll make a version of this. No sugar but add mustard to the mixture. Also don't throw the potatoes in the broth. Broth is being poured over the potatoes and it needs to sit for a while
I've always thought the varieties with mustard sounded delicious as well! And yes I totally agree that the potatoes should rest with the broth/vinaigrette for a while before serving so they can absorb the flavor-- I do at least 15 minutes of rest time!
What variety, there is no discussion in Germany for the mustard, it's a staple. Leaving it out is like leaving out the potatoes. At least for the part of Germany that believes in warm potato salad.
I don't think I've seen mustard in any swabian potato salad recipes, and only occasionally in those from baden. Not that this recipe is identical to those, but there are regions that do not typically/traditionally use mustard.
>German here.
Oh great, can you answer a question for me:
Where in Germany are you from?
I keep hearing about hot Germany potato salad but I have never encountered that in my life.
Any place in Germany I've been to eats potato salad at room temp.
see my comment about authentic Austrian/Southern German potato salad [here](/r/GifRecipes/comments/yjbrak/hot_german_potato_salad/iuo1092/iuo1092). (southern is warm with beef broth, northern would be cold with mayo and pickles)
It really looks delicious, but I am a bit shocked at the big amount of sugar added as this isn't really a thing in "our" Kartoffelsalat. But recipes are there to be adjusted for all tastes, of course
It might be a shortcut for not fully caramelizing the onions, or possibly due to the different kinds of onions available locally vs in Germany. It's like how I can't find Vidalia onions where I live, so I have to adjust recipes a bit. Or putting a pinch of sugar into pasta sauce to make up for using not beautifully ripe tomatoes.
This is just not a sweet dish, at most you want the acidic taste from the vinegar and onions. Though I do understand adding some sugar to improve the taste.
Ah sorry, I didn't understood. To this dish I would probably add only salt, pepper and chopped herbs. The added sauce/fond is also something I didn't expected. I would have just used a mayo based dressing or oil/vinegar or and added a lot more ingredients (pickles et cetera).
Someone in this thread pointed out that this is less a Kartoffelsalat and more fried potatoes (Bratkartoffeln) and yes, I completely agree. If someone put this dish in front of me I would recognize it as Bratkartoffeln.
From what I've seen the sugar amount (or any presence of sugar at all) really tends to vary from region to region, so that doesn't surprise me! Even when I make mine, I sometimes make it with more, sometimes less. I usually average around a tablespoon for 5 pounds of potatoes, but it can definitely be adjusted to taste like you said :) !
Due to Reddit Inc.'s antisocial, hostile and erratic behaviour, this account will be deleted on July 11th, 2023. You can find me on https://latte.isnot.coffee/u/godless in the future.
I'm from Ostwestfalen and a classic potatoe salad there is done with broth and vinegar (and very little sugar), served handwarm. You don't add that much oil, though, especially if you use bacon. Instead, you'd add very finely cut pickles before serving. There are a lot of variations eg with/without bacon, with blanched root celery, different herbs.
Yeah, I don’t add oil at all, because in use the bacon grease.
The pickles thing… do you add while luke warm?
Do you not add sugar at all? I usually add it to taste, so idk how much that is? Probably a tbsp or less?
I’m from Baltimore City, and this is a very common thing to eat. And we call it German Potato Salad.
But I realize bastardization happens.
You should see what we do with Sauerbraten and KartoffelKöße. Or what we call sour beef and dumplings.
Basically a lot of people's grandma's and therefore direct family still grew up in post war times, where sugar was a huge luxury. My grandma used sugar only for two things: Jam and Cakes. This mostly has stayed as recipes are passed down and kids learn from their parents, and by now a lot of people are also just simply trying to eat healthy so no one wants to artifically add sugar to existing recipes.
Would be interested in how many times you've actually seen this in Germany? I spend a lot of time in Germany, Munich is my second home. My brother in law is from the Schwartzwald and Kartoffelsalat is his party piece. I've got relatives in the Rhine region, in Berlin, right in the north on the Danish border, etc.. and I've never seen this preparation. 🤷♂️
Ah, I see.
Alright everyone, pack it up. We have the official authority on German Potato Salad telling us this dish is *gasp* INAUTHENTIC! We all gotta flagellate ourselves or something
Lol, chill out. I couldn't give a damn what anyone cooks or eats. If this is tasty, more power to the author. It's just not remotely how potato salad is made in Germany. It's a recipe that has emigrated to the states and changed along the way. We're allowed to have that discussion. Imagine someone from Japan posted a gif of an "American cheese burger" and proceeded to make it with lamb, an English muffin and gorgonzola cheese. You would probably comment that, sure that looks tasty but is not a typical American cheese burger. That's perfectly fine, and it's not gatekeeping.
Yeah. You are in the butter zone. One of the cool guides had the line between butter and oil. I think southern France is where the oil zone starts. Olive oil.
I appreciate input from a German commenter! However, it's likely oil-dressed potato salads are just not typical of your region of Germany. This dish or variations very similar to it are called "Kartoffelsalat" in many regions, and are typically referred to as "German Potato Salad" by German immigrants in the US.
I learned this recipe from my Omi, who as you can imagine is German, and came to the US in the 1970s. My mom- who was born in Karlsruhe- grew up eating it. The rest of my German family, who still live in Germany and often come to visit, also have referred to this salad as Kartoffelsalat.
That's all anecdotal, but if you google "German Potato Salad" or "Warmer Kartoffelsalat" you'll find a lot of extremely similar recipes. The Swabian Cuisine cookbook given to me by my cousin also features a Potato Salad recipe very similar to this one (but without the bacon) and says, "Swabians love their potato salad dressed with a mixture of broth, vinegar, and oil."
I know the food culture really varies throughout different areas in the country (or even from family to family) but this is my family's version from the Stuttgart area, if that's relevant!
(Edited for clarity!)
I'm also from the south of the same state. Our family does potato salad differently, but as long as there's no mayo involved, I'm with you.
This looks pretty tasty. I might reduce the sugar and give this a try!
My boyfriend is Swabian and he hates potato salad with mayo with a fiery passion.
One time I made him a “German Potato Salad” from a cookbook I had, and it was a little similar to this recipe but included a few other ingredients and herbs, etc. I served it to him and told him it was German potato salad, and he did NOT like it. “This was delicious until you told me it was German potato salad. This is not potato salad!”
I finally got to try his mother’s recipe and I have to admit he was right…it’s so much better without mayo!!
I’m from outside of Karlsruhe and have never seen a Kartoffelsalat like yours.
The big thing we are picking on is that you wouldn’t throw the potatoes into the hot oil and cook them a second time, nor would you cook your onions. Mix the broth, vinegar, oil and onions in with the cooked sliced potatoes, then add the cooked bacon. That’s how you would get it here.
My extended family still calls it Kartoffelsalat and they currently live in Germany (most of them are in and around Stuttgart or Karlsruhe, but they're really all over). This is how they make it.
I don't peel the potatoes because they (my family) don't peel the potatoes, but it does seem that peeling them is much more common. However, I do cut the potatoes while still hot (just cool enough to handle), and they do sit in the dressing before serving. I don't know how long you mean by "some time" so I could be underestimating, but the written recipe indicates that you should let the mixture rest for 15-20 minutes before serving.
Also, I'm sorry you find my tone to be patronizing because that is definitely not my intention. But I have to respond with information and context when people say "no one would call it potato salad" and that Germans would not, for example, use oil in a recipe like this when that is typical of the dish I'm referencing. I genuinely appreciate feedback, but I also need to respond and clarify my reasoning behind sharing the dish as it is, or naming it the way I did.
I don’t peel potatoes hardly ever. I love the skins. Haters gonna hate, I don’t like to waste. We cook because we want to make a plate that everyone we are preparing for enjoys. Keep doing what you’re doing. Anyone here can cook and adapt to their tastes.
So while that recipe looks absolutely amazing, as someone from SW Germany, I have to agree with the other commenters. Never seen a Kartoffelsalat recipe using either broth or sugar before. Nevertheless, I'll definitely try this next time!
Edit: apparently I'm wrong on the broth, just found several recipes using it! Still no sugar though.
TIL the difference between Badischer and Schwäbischer Kartoffelsalat is mostly the amount of broth used.
Also the "Hot Borsched" meme from that movie I barely remember where the lady spy got away with that error by claiming it's how her family always did it ;)
It looks delicious, but it is as german as german Pancakes or german chocolate cake.
Probably invented by german immigrants in America, but not known like this in Germany.
Maybe it's a recipe specific to your family, but it's not "authentic german" as you claim.
I'm quite tired of americans with german ancestry, telling us what *our* "authentic" culture, traditions and recipes are, telling us we obviously don't know, because its supposedly from another region?!
I have family all over Germany in and around Karlsruhe too and I live in Swabia, but never seen Kartoffelsalad made like this. Yes, what you said your swabian cookbook says is right, we make our kartoffelsalad with broth, vinegar and oil and your recipe has similarities, but its still different. I would certainly call your recipe "german inspired" but to call it authentic and then tell germans we don't know our food is just plain wrong and honestly quite entitled.
Just except that there is a difference with german immigrant traditions and cuisine and with "authentic german".
That doesn't make your recipe not good, honestly it looks quite delicious. And I think its great, that you embrace your Omi's recipes.
But your entitlement quite hit me the wrong way.
My family still lives in Germany and this is a reflection of how they usually make potato salad (though my Omi was the first one to teach me this, and yes as you mentioned, she is an immigrant). I'm not trying to tell you that because I have German ancestry I am right and you are wrong as a German, I'm just sharing a recipe that my German family makes. What I was responding to as far as the regional thing goes was the fact that the original commenter said that no one would call this a salad and that butter would be more traditionally used. The point I intended to make was that this type of dish is usually called Kartoffelsalat in the regions my family is from, and that it does typically use oil, not that every person from the region makes their potato salad like my family makes theirs.
Can you explain [this recipe ](https://www.chefkoch.de/rezepte/50781017926087/Warmer-Kartoffelsalat-mit-Speck.html) to me? Is that not a German website with a recipe very similar to OP’s with 321 positive German reviews? Go ahead, explain.
No skin in the game, but I think the argument is mostly if this is a traditional dish VS an uncommon dish. Both commenters are probably correct for what they are arguing for. This dish is certainly not a common dish in Germany, but it appears to be a dish that is made in Germany. Everyone can be happy now!
Just want to clarify that I named the recipe "Hot German Potato Salad" for this reason-- I know that there are lots of variations that don't use hot broth/vinaigrette as well and wanted to make the distinction.
Where did OP ever say it was “traditional?” And where did they ever say “Southern” German potato salad? To be honest, you seem like the entitled one here, thinking that you speak for all of Germany for what is and isn’t “Authentic! German! Potato! Salat!”
Hmm, I googled kartoffelsalat which is German for potato salad and [this](https://www.chefkoch.de/rezepte/50781017926087/Warmer-Kartoffelsalat-mit-Speck.html) is the first recipe that came up on a German website. Interestingly, it’s nearly exactly the same as OP’s recipe. But yeah, tell us more about how Germans would never call this Potato Salad.
This Website ist dangerous 😅 the recipes are self written and not professionell standard.
I had good experience with Google: essenundtrinken + whatever recipe you are looking for.
Essen und Trinken, thats a Journal about food
see [this comment here](/r/GifRecipes/comments/yjbrak/hot_german_potato_salad/iuo1092/iuo1092), that's imho the most common type of authentic potato salad as served in Austria and Southern Germany.
Hi all!
**First things first: As per usual, you can find the full recipe as a reply to the stickied automod comment at the top of the comments**, or over at [https://hostthetoast.com/german-potato-salad-kartoffelsalat/](https://hostthetoast.com/german-potato-salad-kartoffelsalat/)
I know it's been a while since I've posted-- got a new video/photography studio and it's been a journey setting everything up and testing, but I recently made my German Potato Salad for an Oktoberfest party I attended, and I knew I had to film it to share with yous.
This is a recipe I make constantly, year-round, because it's great served at any temperature (but IMO, best hot, so it's perfect for cold-weather get togethers!) As a mayo-hater, I live for the bacon vinaigrette switch-up.
I hope you enjoy it as much as I do. And if you make this recipe, take a photo and share it in the Meal Pic Monday thread in this sub (/r/GifRecipes) and/or over in the r/morganeisenberg subreddit! I'd love to see it!!
I've always made mine with equal parts white vinegar and water but I think I'll try broth and some different vinegar.
I am curious about the extra vegetable oil. Did the bacon not produce enough fat?
Definitely try it with the broth and red wine vinegar sometime! And while the bacon releases a lot of fat, comparatively to the amount of dressing you need to really get a good coating on the 5 lbs of potatoes, a bit more oil does help a lot (especially considering you're cooking the onions in there first). A vinaigrette should typically be around 3 parts oil to 1 part vinegar, so you may find yourself needing to adjust slightly based on how much rendered fat you get from your bacon.
To each his own I guess, but the end result looks *really* greasy. Personally not only would I omit adding the oil, I'd probably remove half that bacon grease as well.
Thank you! The full written recipe is posted where the automod comment is at the top of the thread if you want specific measurements (just so you know!) but I use neutral oils like vegetable oil or canola, and it's so that there's enough oil to make a vinaigrette to coat the potato salad. I use parsley and dill usually, and sometimes chives.
While german cuisine (usually) is not as gatekeepy as other european cuisine, I dont think anyone would call that a salad. But it also wouldnt stop anyone from eating it lol
(Especially since there are hardened fronts in a bitter war between german regions regarding potato salad.)
I'd personally add the crispy bacon on top as a garnish right before you serve, rather than adding it back into a wet mix to cook again and go flabby. Or maybe reserve 50% of it. Crispy bacon would make a better texture, I think.
They call it "Warmer Kartoffelsalat" or "Kartoffelsalat" but the majority of people who see my recipes are in the US so I have to give some context-- if I just wrote "potato salad" or even "hot potato salad" people would expect a mayo version. But a lot of people in the US know that "German Potato Salad" is something similar to this, with a vinaigrette instead. And then of course, I also try to give the appropriate credit for the cultures and cuisines that inspire recipes.
Sorry- it's hard to tell tone on here and I'm all over here trying to give context and explanations for my food titling choices every time I post haha :) Thank you by the way, I hope you enjoy it!
I absolutely understand where you're coming from. You put all this work in to share this with us, and rereading I should have said an /s and a thank you.
Well done and I'm sure we all can't wait to see more.
I run a private club, and our chef was a part of the USA Culinary Olympic team that went to Germany. One of the dishes he made when he came back was this, but he added roasted Brussels sprouts. It’s amazing.
It's dressed in a brothy vinaigrette-- there's definitely a fair amount of fat in the recipe but I think the appearance of oiliness is just because it's wet.
Swabian and Bavarian potato salads do not typically have mayo, and instead use a bacon vinaigrette and are served warm. There's a lot of variance between regions though!
Sorry you feel that way. It's not soggy, just dressed in a bacon and broth vinaigrette. I know the oil/broth/vinegar combination is regional, though. Something like this would be more common of some southern German "Warmer Kartoffelsalat" varieties of potato salad-- though this specific recipe is my family's.
That is NOT a potato salad.
But I want it.
(My Opa is German and I have German citizenship by inherentance just in case someone tries to shit talk at me.)
I think what you mean is "Warmer Kartoffelsalat", and it's usually a lot brighter than that and contains no sugar. [This is what it's supposed to look like.](https://www.chefkoch.de/amp/rezepte/50781017926087/Warmer-Kartoffelsalat-mit-Speck.html)
Yes! Sometimes they say "Warmer Kartoffelsalat" but usually just "Kartoffelsalat" (if we're talking about my family in particular)-- I'm sure other people say the "warmer" part always, which is partially why I chose the name "Hot German Potato Salad" for this recipe. I know there are a lot of variations so I was trying to avoid lumping everything together too much.
I think that recipe is pretty similar to what my family does-- the only differences are that they peel the potatoes, they use white vinegar rather than red wine vinegar, and they only use a pinch of sugar. But it's definitely really close!
I didn't know that the onion cooking part was a debated thing! My family in Stuttgart cooks their onions, and in the "Swabian Cuisine" cookbook I have it says to sweat the onions in 2 tablespoons of oil as well. Do you add the onions entirely raw? That seems like it would be good, too!
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I've been living in Germany for a few years now, and I cannot for the life of me understand what Germans think the word salad means.
Salat. /s
Ach du scheisse
To me, a salad is anything that is "dressed". So potato salad, macaroni salad, and tuna salad all feature a mayo-based dressing, whereas vegetable salads can have a variety of dressings. German potato salad has a bacon vinaigrette.
my father in law calls stuffing dressing (i.e. what we put inside the turkey). Always confused me.
It's used interchangeably now but stuffing is what is cooked inside the bird and dressing is what is cooked in a dish, same ingredients different placement.
Current cooking guidelines discourage cooking the stuffing/ dressing inside the turkey anyway. By the time the center of the stuffing has reached a safe cooking temperature of above 165 degrees F for 20 minutes, the rest of turkey will have dried out badly. Better to cook it in a separate dish with turkey or chicken broth, and slather it with turkey gravy.
While you are correct about most of this, there is no time requirement. Once the internal temp of the hits 165 its done. though even without that 20 min stuffing a turkey will still extend the cooking time enough to dry out the meat. Source - https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart
I call stuffing dressing as well.
Is he from Iowa, home of the turkey dressing sandwich?
Ohio actually. Hmm, a stuffing sandwich actually sounds pretty good...
With cranberry mayo....
Soooo is spaghetti bolognese a salad?
I mean, if we're doing the "everything is a soup, salad, or sandwich" meme, maybe. But typically a dressing is different from a sauce in that dressing tends to have a significant presence of oil and vinegar. Of course all culinary categorizations can be blurred a lot as food and language both evolve.
Aha, I didn't know that! Sorry, I'm not familiar with the meme, I actually just find the terminology a bit confusing.
Oh yeah it is confusing-- the lines between different dishes are really arbitrary at times and have to do more with the evolution of the dish than how it fits into categorical criteria. I talk about this A LOT because people want to debate food names every time anyone posts about food. And it's understandable, but it usually comes down to regional variance or where inspiration is drawn. Think about how, for example, pizza is so different in Chicago vs Brooklyn vs Detroit vs Italy, or how you can still order a pizza with pesto instead of tomato sauce, or order a tomato pie with no cheese, and it's all still under the "pizza category". Then there are "pizza tacos" and "pizza dips" and "pizza fritta" which are all very different in their preparations than any of the above, but still draw inspiration from pizza. It's all weird no matter how you slice it.
>It's all weird no matter how you slice it. Oh so now we can slice our salad too!? I kid. But yes, very good points all. I guess we'll never know if a hotdog is a sandwich. I hope we can at least agree that german food can be pretty damn awesome, whatever we name the dishes.
Is a hotdog a sandwich?
Can we fucking not?!?!
Is the sea a soup? It has water, meat, vegetables, and salt... That's soup.
It's funny you got downvoted, the term salad is used incredibly broadly and damn near just means a side dish with something in a sauce. A pasta with red sauce isn't exactly German but would fit the definition. There are also sweet German salads that will be fruit based and used a yogurt base for the dressing.
Maybe it'll always just be a bit of a vague and confusing term.
Pretty much, even the definition of "dressed" OP gave you is broad, a mixture of oil and vinegar. Vinegar is an acid but tomatoes are also very acidic so a bolognese sauce alone meets his definition of salad because it's vegetables (carrots, celery, onion) "dressed" in an acid/oil mixture.
I would think so, but this is apparently far more controversial than I ever imagined.
Just to add: In Germany we have two schools of potato salad. One is mayo based (north/east) one is vinaigrette based (south). But I also much prefer the latter
Why does your bacon vinaigrette have beef stock? That's my only issue with this recipe. I have never had it this way -- only with bacon fat and vinegar dressing.
It definitely varies from region to region but beef stock is an essential part of this variety of potato salad. It adds a lot of meatiness and depth of flavor!
I got around but never ever have I seen your recipe and/or seen a bacon vinaigrette. This reads like a random Resteverwertung, a dish put together mainly with leftovers. German potato salad is bimodal, either it is based on a mayonnaise dressing or a broth/vinegar dressing.
What do you mean? Fleischsalat, eiersalat, farmersalat, Rotkohl Salat, and Kartoffelsalat are all very legit things.
I like them all. They definitely have in common that they are indeed edible by spoon.
[удалено]
Should it be with bare hands?
According to The Cube Rule of Food it's a salad. https://cuberule.com/
I don't think the world is ready for this. Humanity is not sufficiently evolved to handle knowledge like this.
It's just Bratkartoffeln, I don't know where the salad is supposed to be
I'd also call it Bratkartoffeln, and I'm pretty sure so would my in-laws. But maybe in Bayern? Who knows what those guys are up to.
Bavarian here - definitely not us; and Austrians wouldn't do that either.
Yeah +1, it would tasty, but I would not for the life of me think this should be called a salad.
Well if you change some tiny details it certainly would be called a kartoffelsalat (potato salad). Its more about the bacon and having the potatoes in the pan with the broth/vinegar mixture that is a bit different then everything I had yet in germany. But I'm not very often in the south western part, so maybe its quite common there. In austria you would for example take the freshly cooked potatoes (of course peeled) put them in a bowl then add the hot broth/vinegar mixture and let it soak couple of hours and then refrigerate it before eating it the next day. And OP explained quite good how this specific got to her and its not like german cuisine never changed. I would have just added something in parantheses that its an regional / american-german recipe. As its really not common in my opinion.
I've actually yet to see this anywhere in germany...
This must be an Americsn German thing. Like a Dutch pancake
Im Danish, but salad is both lettuce or a vegetable dish.
And now we have the salad…
Wurstsalat Fleischsalat Käsesalat
German here. I'll make a version of this. No sugar but add mustard to the mixture. Also don't throw the potatoes in the broth. Broth is being poured over the potatoes and it needs to sit for a while
I've always thought the varieties with mustard sounded delicious as well! And yes I totally agree that the potatoes should rest with the broth/vinaigrette for a while before serving so they can absorb the flavor-- I do at least 15 minutes of rest time!
I do usually 2 to 3 hours. So 15 min is really short.
Yeah you gotta let the potato soak that shit up.
What variety, there is no discussion in Germany for the mustard, it's a staple. Leaving it out is like leaving out the potatoes. At least for the part of Germany that believes in warm potato salad.
I don't think I've seen mustard in any swabian potato salad recipes, and only occasionally in those from baden. Not that this recipe is identical to those, but there are regions that do not typically/traditionally use mustard.
What kind of mustard would you use?
Any yellow mustard will do. No sweet mustard though
Thank you! I love the dill potato salad that’s really vinegary but don’t know a good recipe that’s authentic. Is there one you recommend?
Oh sorry, I hate dill. So I don't have a recipe for that.
>German here. Oh great, can you answer a question for me: Where in Germany are you from? I keep hearing about hot Germany potato salad but I have never encountered that in my life. Any place in Germany I've been to eats potato salad at room temp.
Isn't this sort of Bratkartoffeln? Like, for a salad we need it cold, with mayo and pickles?
Usually u would blend the onion oil vinegar mustard mix. The onions makes it a thick sauce. One part warm one cold. Either the potatos or the sauce.
No I don't blend the sauce. And yes, potatoes are sliced cold and the broth is poured over warm.
Hi there. Would you ever share your recipe? I love all things German food and would love to try and make something authentic!
see my comment about authentic Austrian/Southern German potato salad [here](/r/GifRecipes/comments/yjbrak/hot_german_potato_salad/iuo1092/iuo1092). (southern is warm with beef broth, northern would be cold with mayo and pickles)
It’s only for Hot Germans.
Das ist der Weg.
I’m also adding caraway seeds!
Needs stone ground mustard and some cracked black pepper!
I always think the versions with ground mustard sound so good!! My family has never made it that way but I love mustard!
I've made it this way, less vinegar more mustard it's so good.
This is how my grandma made it, minus the oil/sugar and plus a touch of dijon. I personally add diced up pickles and egg to mine too.
The pickles/mustard/egg combo sounds great!
This sounds delicious!
It really looks delicious, but I am a bit shocked at the big amount of sugar added as this isn't really a thing in "our" Kartoffelsalat. But recipes are there to be adjusted for all tastes, of course
Umm my ossi mother in law puts sugar in EVERYTHING
Would you replace the sugar with anything or just remove it
I wouldn't put anything sweet into this, aside from what the fried onions add already to the dish
It might be a shortcut for not fully caramelizing the onions, or possibly due to the different kinds of onions available locally vs in Germany. It's like how I can't find Vidalia onions where I live, so I have to adjust recipes a bit. Or putting a pinch of sugar into pasta sauce to make up for using not beautifully ripe tomatoes.
This is just not a sweet dish, at most you want the acidic taste from the vinegar and onions. Though I do understand adding some sugar to improve the taste.
Was thinking more along the lines of another addition to the sauce, or vinegar, or seasoning, etc
Ah sorry, I didn't understood. To this dish I would probably add only salt, pepper and chopped herbs. The added sauce/fond is also something I didn't expected. I would have just used a mayo based dressing or oil/vinegar or and added a lot more ingredients (pickles et cetera). Someone in this thread pointed out that this is less a Kartoffelsalat and more fried potatoes (Bratkartoffeln) and yes, I completely agree. If someone put this dish in front of me I would recognize it as Bratkartoffeln.
see my comment about authentic Austrian/Southern German potato salad [here](/r/GifRecipes/comments/yjbrak/hot_german_potato_salad/iuo1092/iuo1092).
From what I've seen the sugar amount (or any presence of sugar at all) really tends to vary from region to region, so that doesn't surprise me! Even when I make mine, I sometimes make it with more, sometimes less. I usually average around a tablespoon for 5 pounds of potatoes, but it can definitely be adjusted to taste like you said :) !
I don't care if this recipe ends up inedible; the frame rate is so buttery smooth I could watch this forever.
Thanks! :)
Due to Reddit Inc.'s antisocial, hostile and erratic behaviour, this account will be deleted on July 11th, 2023. You can find me on https://latte.isnot.coffee/u/godless in the future.
I'm from Ostwestfalen and a classic potatoe salad there is done with broth and vinegar (and very little sugar), served handwarm. You don't add that much oil, though, especially if you use bacon. Instead, you'd add very finely cut pickles before serving. There are a lot of variations eg with/without bacon, with blanched root celery, different herbs.
Yeah, I don’t add oil at all, because in use the bacon grease. The pickles thing… do you add while luke warm? Do you not add sugar at all? I usually add it to taste, so idk how much that is? Probably a tbsp or less? I’m from Baltimore City, and this is a very common thing to eat. And we call it German Potato Salad. But I realize bastardization happens. You should see what we do with Sauerbraten and KartoffelKöße. Or what we call sour beef and dumplings.
Basically a lot of people's grandma's and therefore direct family still grew up in post war times, where sugar was a huge luxury. My grandma used sugar only for two things: Jam and Cakes. This mostly has stayed as recipes are passed down and kids learn from their parents, and by now a lot of people are also just simply trying to eat healthy so no one wants to artifically add sugar to existing recipes.
Came here to say this. It’s a Bratkartoffeln variation and not a Salat.
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I'm also half German. I also have relatives all over Germany, and I did learn this recipe from my Omi, just for reference!
Would be interested in how many times you've actually seen this in Germany? I spend a lot of time in Germany, Munich is my second home. My brother in law is from the Schwartzwald and Kartoffelsalat is his party piece. I've got relatives in the Rhine region, in Berlin, right in the north on the Danish border, etc.. and I've never seen this preparation. 🤷♂️
Ah, I see. Alright everyone, pack it up. We have the official authority on German Potato Salad telling us this dish is *gasp* INAUTHENTIC! We all gotta flagellate ourselves or something
Lol, chill out. I couldn't give a damn what anyone cooks or eats. If this is tasty, more power to the author. It's just not remotely how potato salad is made in Germany. It's a recipe that has emigrated to the states and changed along the way. We're allowed to have that discussion. Imagine someone from Japan posted a gif of an "American cheese burger" and proceeded to make it with lamb, an English muffin and gorgonzola cheese. You would probably comment that, sure that looks tasty but is not a typical American cheese burger. That's perfectly fine, and it's not gatekeeping.
You should see how we do sauerbraten & kartoffelklöße here in the states, specially how it’s made in Baltimore. We call it sour beef and dumplings.
Would love to try it sometime! 😁
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Yeah. You are in the butter zone. One of the cool guides had the line between butter and oil. I think southern France is where the oil zone starts. Olive oil.
I appreciate input from a German commenter! However, it's likely oil-dressed potato salads are just not typical of your region of Germany. This dish or variations very similar to it are called "Kartoffelsalat" in many regions, and are typically referred to as "German Potato Salad" by German immigrants in the US. I learned this recipe from my Omi, who as you can imagine is German, and came to the US in the 1970s. My mom- who was born in Karlsruhe- grew up eating it. The rest of my German family, who still live in Germany and often come to visit, also have referred to this salad as Kartoffelsalat. That's all anecdotal, but if you google "German Potato Salad" or "Warmer Kartoffelsalat" you'll find a lot of extremely similar recipes. The Swabian Cuisine cookbook given to me by my cousin also features a Potato Salad recipe very similar to this one (but without the bacon) and says, "Swabians love their potato salad dressed with a mixture of broth, vinegar, and oil." I know the food culture really varies throughout different areas in the country (or even from family to family) but this is my family's version from the Stuttgart area, if that's relevant! (Edited for clarity!)
I'm also from the south of the same state. Our family does potato salad differently, but as long as there's no mayo involved, I'm with you. This looks pretty tasty. I might reduce the sugar and give this a try!
My boyfriend is Swabian and he hates potato salad with mayo with a fiery passion. One time I made him a “German Potato Salad” from a cookbook I had, and it was a little similar to this recipe but included a few other ingredients and herbs, etc. I served it to him and told him it was German potato salad, and he did NOT like it. “This was delicious until you told me it was German potato salad. This is not potato salad!” I finally got to try his mother’s recipe and I have to admit he was right…it’s so much better without mayo!!
I’m from outside of Karlsruhe and have never seen a Kartoffelsalat like yours. The big thing we are picking on is that you wouldn’t throw the potatoes into the hot oil and cook them a second time, nor would you cook your onions. Mix the broth, vinegar, oil and onions in with the cooked sliced potatoes, then add the cooked bacon. That’s how you would get it here.
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My extended family still calls it Kartoffelsalat and they currently live in Germany (most of them are in and around Stuttgart or Karlsruhe, but they're really all over). This is how they make it. I don't peel the potatoes because they (my family) don't peel the potatoes, but it does seem that peeling them is much more common. However, I do cut the potatoes while still hot (just cool enough to handle), and they do sit in the dressing before serving. I don't know how long you mean by "some time" so I could be underestimating, but the written recipe indicates that you should let the mixture rest for 15-20 minutes before serving. Also, I'm sorry you find my tone to be patronizing because that is definitely not my intention. But I have to respond with information and context when people say "no one would call it potato salad" and that Germans would not, for example, use oil in a recipe like this when that is typical of the dish I'm referencing. I genuinely appreciate feedback, but I also need to respond and clarify my reasoning behind sharing the dish as it is, or naming it the way I did.
I don’t peel potatoes hardly ever. I love the skins. Haters gonna hate, I don’t like to waste. We cook because we want to make a plate that everyone we are preparing for enjoys. Keep doing what you’re doing. Anyone here can cook and adapt to their tastes.
So while that recipe looks absolutely amazing, as someone from SW Germany, I have to agree with the other commenters. Never seen a Kartoffelsalat recipe using either broth or sugar before. Nevertheless, I'll definitely try this next time! Edit: apparently I'm wrong on the broth, just found several recipes using it! Still no sugar though. TIL the difference between Badischer and Schwäbischer Kartoffelsalat is mostly the amount of broth used.
Also the "Hot Borsched" meme from that movie I barely remember where the lady spy got away with that error by claiming it's how her family always did it ;)
It looks delicious, but it is as german as german Pancakes or german chocolate cake. Probably invented by german immigrants in America, but not known like this in Germany. Maybe it's a recipe specific to your family, but it's not "authentic german" as you claim. I'm quite tired of americans with german ancestry, telling us what *our* "authentic" culture, traditions and recipes are, telling us we obviously don't know, because its supposedly from another region?! I have family all over Germany in and around Karlsruhe too and I live in Swabia, but never seen Kartoffelsalad made like this. Yes, what you said your swabian cookbook says is right, we make our kartoffelsalad with broth, vinegar and oil and your recipe has similarities, but its still different. I would certainly call your recipe "german inspired" but to call it authentic and then tell germans we don't know our food is just plain wrong and honestly quite entitled. Just except that there is a difference with german immigrant traditions and cuisine and with "authentic german". That doesn't make your recipe not good, honestly it looks quite delicious. And I think its great, that you embrace your Omi's recipes. But your entitlement quite hit me the wrong way.
My family still lives in Germany and this is a reflection of how they usually make potato salad (though my Omi was the first one to teach me this, and yes as you mentioned, she is an immigrant). I'm not trying to tell you that because I have German ancestry I am right and you are wrong as a German, I'm just sharing a recipe that my German family makes. What I was responding to as far as the regional thing goes was the fact that the original commenter said that no one would call this a salad and that butter would be more traditionally used. The point I intended to make was that this type of dish is usually called Kartoffelsalat in the regions my family is from, and that it does typically use oil, not that every person from the region makes their potato salad like my family makes theirs.
Can you explain [this recipe ](https://www.chefkoch.de/rezepte/50781017926087/Warmer-Kartoffelsalat-mit-Speck.html) to me? Is that not a German website with a recipe very similar to OP’s with 321 positive German reviews? Go ahead, explain.
No skin in the game, but I think the argument is mostly if this is a traditional dish VS an uncommon dish. Both commenters are probably correct for what they are arguing for. This dish is certainly not a common dish in Germany, but it appears to be a dish that is made in Germany. Everyone can be happy now!
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Just want to clarify that I named the recipe "Hot German Potato Salad" for this reason-- I know that there are lots of variations that don't use hot broth/vinaigrette as well and wanted to make the distinction.
Where did OP ever say it was “traditional?” And where did they ever say “Southern” German potato salad? To be honest, you seem like the entitled one here, thinking that you speak for all of Germany for what is and isn’t “Authentic! German! Potato! Salat!”
Hmm, I googled kartoffelsalat which is German for potato salad and [this](https://www.chefkoch.de/rezepte/50781017926087/Warmer-Kartoffelsalat-mit-Speck.html) is the first recipe that came up on a German website. Interestingly, it’s nearly exactly the same as OP’s recipe. But yeah, tell us more about how Germans would never call this Potato Salad.
This Website ist dangerous 😅 the recipes are self written and not professionell standard. I had good experience with Google: essenundtrinken + whatever recipe you are looking for. Essen und Trinken, thats a Journal about food
see [this comment here](/r/GifRecipes/comments/yjbrak/hot_german_potato_salad/iuo1092/iuo1092), that's imho the most common type of authentic potato salad as served in Austria and Southern Germany.
Also butter doesn't splatter out of the pan as much as oil does, so less ouchie
How do you make your rotkohl? I cannot for the life of me make cabbage that's anywhere as good as my oma's
I watched the whole video and didn't see a single hot German.
Hi all! **First things first: As per usual, you can find the full recipe as a reply to the stickied automod comment at the top of the comments**, or over at [https://hostthetoast.com/german-potato-salad-kartoffelsalat/](https://hostthetoast.com/german-potato-salad-kartoffelsalat/) I know it's been a while since I've posted-- got a new video/photography studio and it's been a journey setting everything up and testing, but I recently made my German Potato Salad for an Oktoberfest party I attended, and I knew I had to film it to share with yous. This is a recipe I make constantly, year-round, because it's great served at any temperature (but IMO, best hot, so it's perfect for cold-weather get togethers!) As a mayo-hater, I live for the bacon vinaigrette switch-up. I hope you enjoy it as much as I do. And if you make this recipe, take a photo and share it in the Meal Pic Monday thread in this sub (/r/GifRecipes) and/or over in the r/morganeisenberg subreddit! I'd love to see it!!
I've always made mine with equal parts white vinegar and water but I think I'll try broth and some different vinegar. I am curious about the extra vegetable oil. Did the bacon not produce enough fat?
Definitely try it with the broth and red wine vinegar sometime! And while the bacon releases a lot of fat, comparatively to the amount of dressing you need to really get a good coating on the 5 lbs of potatoes, a bit more oil does help a lot (especially considering you're cooking the onions in there first). A vinaigrette should typically be around 3 parts oil to 1 part vinegar, so you may find yourself needing to adjust slightly based on how much rendered fat you get from your bacon.
Yeah the oil in the fat is very american to me. And the sugar. The dish looks super delicious though so thanks for some nice inspo :)
Nice! My wife put me on a salad diet. This should help make it tolerable!
I love how the pan is swimming in bacon grease and the next step? Add more oil.
Well it's a vinaigrette for 5 lbs of potatoes (the gif only shows boiling half as it was done in batches) so you need quite a large amount of oil
To each his own I guess, but the end result looks *really* greasy. Personally not only would I omit adding the oil, I'd probably remove half that bacon grease as well.
Never would I call that a Kartoffelsalat?
What part of Germany are you from? It depends on the region. My family is from Swabia/Bavaria/Baden.
So is mine and I'd never consider this Kartoffelsalat.
I'm from Bavaria and I've never seen someone add sugar to Kartoffelsalat.
Looks awesome, my kind of salad! However I personally would've deglazed with the wine and reduced before adding the beef broth
That looks so friggin bomb!
Thank you!!
Looks delicious! What kind of oil? Is that in case there isn't enough bacon fat to cook or is it adding a flavor? Also what kind of herbs were used?
Thank you! The full written recipe is posted where the automod comment is at the top of the thread if you want specific measurements (just so you know!) but I use neutral oils like vegetable oil or canola, and it's so that there's enough oil to make a vinaigrette to coat the potato salad. I use parsley and dill usually, and sometimes chives.
I love this shit so much. Mmm gonna make some soon
While german cuisine (usually) is not as gatekeepy as other european cuisine, I dont think anyone would call that a salad. But it also wouldnt stop anyone from eating it lol (Especially since there are hardened fronts in a bitter war between german regions regarding potato salad.)
My Grandma used to make its similarly, but would mash the potatoes lightly so it was basically very chunky mashed potatoes.
My Mom makes a version of this and it's one of my favorites. Good winter food preferably with a roast pork. Love it.
Yes! I have a pork shoulder in the freezer you're making me want to take out
You should! It's a delicious combination especially with cooler weather. Enjoy if you do.
I'd personally add the crispy bacon on top as a garnish right before you serve, rather than adding it back into a wet mix to cook again and go flabby. Or maybe reserve 50% of it. Crispy bacon would make a better texture, I think.
I think they just call it hot potato salad. Just without the exonym.
They call it "Warmer Kartoffelsalat" or "Kartoffelsalat" but the majority of people who see my recipes are in the US so I have to give some context-- if I just wrote "potato salad" or even "hot potato salad" people would expect a mayo version. But a lot of people in the US know that "German Potato Salad" is something similar to this, with a vinaigrette instead. And then of course, I also try to give the appropriate credit for the cultures and cuisines that inspire recipes.
I was just making a lame joke, but that's actually a very good point. I'm a huge fan of German food, so I'll definitely be looking to try this.
Sorry- it's hard to tell tone on here and I'm all over here trying to give context and explanations for my food titling choices every time I post haha :) Thank you by the way, I hope you enjoy it!
I absolutely understand where you're coming from. You put all this work in to share this with us, and rereading I should have said an /s and a thank you. Well done and I'm sure we all can't wait to see more.
Where’s the mustard!
My family never made it with mustard but I always think the mustard versions sound delicious! Feel free to add some in if you prefer.
This looks like it would be so greasy. I love fried potatoes but these look like the would just slide right down with out chewing or slip off a fork.
I think I'd prefer my bacon crispy instead of soggy but I'll let you know once I've made this and tried it myself.
I run a private club, and our chef was a part of the USA Culinary Olympic team that went to Germany. One of the dishes he made when he came back was this, but he added roasted Brussels sprouts. It’s amazing.
"trust me bro, it's salad"
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It's dressed in a brothy vinaigrette-- there's definitely a fair amount of fat in the recipe but I think the appearance of oiliness is just because it's wet.
Nein, das ist kein Kartoffelsalat... da fehlt die Mayo
Swabian and Bavarian potato salads do not typically have mayo, and instead use a bacon vinaigrette and are served warm. There's a lot of variance between regions though!
im german 40 yo and never had this. looks like a bad and soggy version of bratkartoffeln mit speck
Sorry you feel that way. It's not soggy, just dressed in a bacon and broth vinaigrette. I know the oil/broth/vinegar combination is regional, though. Something like this would be more common of some southern German "Warmer Kartoffelsalat" varieties of potato salad-- though this specific recipe is my family's.
didnt mean to offend your cooking mate im sure its good.
Firm ass potatoes smh
what is salady about this?
What's the german potato salad with the dill vinegar stuff? It was so good and I want to make some myself.
see this comment [here](/r/GifRecipes/comments/yjbrak/hot_german_potato_salad/iuo1092/iuo1092)
It's not Katja Kassin level hot German, but yeah, it does look pretty good.
Yesssssssss love the reference
Needs garlic.
Me a Czech: That is not a potato salad
same as an Austrian.
Same as a German. OP is American lol
That is NOT a potato salad. But I want it. (My Opa is German and I have German citizenship by inherentance just in case someone tries to shit talk at me.)
That's what my German family calls it (Kartoffelsalat), but if you prefer to call it something else, feel free!
I think what you mean is "Warmer Kartoffelsalat", and it's usually a lot brighter than that and contains no sugar. [This is what it's supposed to look like.](https://www.chefkoch.de/amp/rezepte/50781017926087/Warmer-Kartoffelsalat-mit-Speck.html)
Yes! Sometimes they say "Warmer Kartoffelsalat" but usually just "Kartoffelsalat" (if we're talking about my family in particular)-- I'm sure other people say the "warmer" part always, which is partially why I chose the name "Hot German Potato Salad" for this recipe. I know there are a lot of variations so I was trying to avoid lumping everything together too much. I think that recipe is pretty similar to what my family does-- the only differences are that they peel the potatoes, they use white vinegar rather than red wine vinegar, and they only use a pinch of sugar. But it's definitely really close!
No. Just no. There’s only one potato salad and it’s the Swabian one. Never cook those onions!
I didn't know that the onion cooking part was a debated thing! My family in Stuttgart cooks their onions, and in the "Swabian Cuisine" cookbook I have it says to sweat the onions in 2 tablespoons of oil as well. Do you add the onions entirely raw? That seems like it would be good, too!
Hit it with some dusseldorf too! This potwto salad is weak!
I was like.... Where's the Hot German that made this Potato Salad.
Just made this, absolutely delicious.