Warm German Potato Salad with Bacon and Pickles (Kartoffelsalat from the Pan) Recipe
This version of German potato salad is served warm, straight from the pan, with crispy bacon and pickled cucumber. It’s something between a salad and a full main course – very filling and perfect for colder days. In Germany it often accompanies roasted sausages or is served on its own as a quick lunch or dinner.
In southern Germany, warm kartoffelsalat with bacon often takes the place of a classic side salad served with sausages or fried meat. The pan version is a home-style answer to pub food, meant to be enjoyed with beer and simple sides.
A comforting, warm take on potato salad that can easily stand in as a full meal, combining crispy bacon, tangy pickles and soft potatoes in one pan.
Why this version works
- Potatoes cooked in their skins hold their shape better and don’t turn into mash when stirred.
- A warm broth-and-vinegar dressing penetrates the potatoes faster, so the whole salad is evenly seasoned.
- Well-rendered bacon provides both fat for the dressing and distinctly crispy pieces.
- Adding the pickles at the end keeps them crunchy and bright, with a fresh, sour kick.
Chef's tips
Use waxy potatoes so they hold their shape and don’t fall apart when mixed. Add the dressing while the potatoes are still warm – they will absorb the flavors much better.
How to serve
Serve in a warm bowl with extra chopped chives on top, alongside grilled or pan-fried sausages, schnitzel or roast chicken. A side of sauerkraut or a simple green salad balances the richness.
Watch out for
- Don’t slice the potatoes too thinly – they’ll fall apart quickly when mixed in the pan.
- Hold off on adding salt until the end, because the bacon, broth, and pickles are already naturally salty.
Substitutions
- You can replace the bacon with smoked turkey bacon or smoked ham, shortening the frying time.
- You can swap the meat broth for vegetable broth and the bacon for smoked tofu if you want a meat-free version.
- You can substitute dill pickles with gherkins, adding a bit of pickle brine for acidity.
Ingredients
- potatoes - 800 g
- bacon - 150 g
- onion - 1 piece
- pickled cucumber - 3 piece
- stock - 150 ml
- vinegar - 2 tablespoon
- oil - 2 tablespoon
- mustard - 1 tablespoon
- chives chopped - 3 tablespoon
- salt
- black pepper
Preparation
- Wash the potatoes thoroughly and cook them in their skins in salted water for 15–20 minutes, until tender but not falling apart. Drain, let cool slightly, peel and cut into thick slices.
- Cut the bacon into strips or cubes. Peel the onion and slice into thin half-moons. Slice the pickled cucumbers into half-moons as well.
- Heat the oil in a large frying pan over medium heat. Add the bacon and fry for 5–7 minutes until the fat renders and the pieces are golden and crispy.
- Add the onion to the bacon and fry for 3–4 minutes until softened and lightly translucent but not deeply browned.
- In a small bowl, mix the warm stock, vinegar, mustard, a pinch of salt and pepper until you have a smooth dressing.
- Add the sliced potatoes and pickled cucumbers to the pan with the bacon and onion. Gently toss so the potatoes don’t break apart.
- Pour in the prepared stock and vinegar dressing. Cook for 3–4 minutes over medium heat, stirring gently, until the potatoes absorb some of the liquid and everything is hot.
- Taste and adjust the seasoning with more salt and pepper if needed. Remember that the bacon and pickles are already salty.
- Finally, sprinkle everything with chopped chives and very gently toss again.
- Serve immediately while warm as a main dish or as a side to meat.
Storage
Cool the salad quickly and store in an airtight container in the fridge for up to 1–2 days. Reheat gently in a pan over low heat, adding a splash of stock or water if it seems too dry. Avoid reheating multiple times for food safety.
This pan-style Kartoffelsalat feels like a cross between a salad and a skillet dinner – it’s my go-to when I want something quick, hearty and full of classic German flavors.
