German Potato Salad with Kohlrabi Substitute

Slow-cooked potatoes, onions, and thick cut bacon come together with a maple-bacon-apple cider vinaigrette. All the traditional flavors of regular german potato salad with a fraction of the calories using kohlrabi (27cal/100g) as a potato (92cal/100g) substitute. Kohlrabi has a cabbage-like flavor, so this dish ends up taking on a sauerkraut-like flavor. Sauerkraut can be an acquired taste, so if you don’t like fermented foods, this may not be the recipe for you. If you love fermented foods, “Hello! My new best friend!”

I went to secondary school in a small Minnesota town with strong German roots. We celebrated Oktoberfest every year with not one, but TWO weekends every October. As a result, I came to fall in love with Bavarian-style German food. Think all the traditional German favorites – sauerkraut, pretzels, spaetzle, landjager, wursts, obazda (beer cheese), and german dumplings. Slowly over the years my german potato salad recipe has evolved into this delicious side dish our family devours every October. I started substituting potatoes with kohlrabi (aka German turnips) to reduce the amount of starch and calories in this dish. An added benefit is the increase of fiber and vitamins found in kohlrabi!

Side note: I’ve started substituting kohlrabi and golden beets in my soups (like this delicious sauerkraut soup) in lieu of potatoes as well with fantastic results. Soups no longer get that gritty potato starch mouthfeel and they seem to last longer in the refrigerator as well.

What is the difference between German and American Potato Salad?

American potato salad is served cold and typically contains potatoes, onions, celery, and often hard boiled eggs. The sauce is a mayo-mustard with seasonings and pickle relish. It is more commonly served during summer months and at picnics. German potato salad is served warm or at room temperature and typically contains potatoes, onions, and bacon. The sauce is typically a vinegar mixture that combines with the potato starch and rendered bacon fat while cooking so that it thickens a bit. It is more commonly served in the cold weather months.

What is German Potato Salad made of?

These are the ingredients I use in my German Potato Salad. More often than not, I substitute Kohlrabi instead of using potatoes. This is not the authentic german potato salad your grandma made, but I promise you it is worth making.

Potatoes (Kohlrabi Substitute): Yukon Gold are hands down the BEST potato to use when making German Potato Salad. They soak up the liquid very well while cooking. Kohlrabi is an excellent potato substitute and is much lower in calories and carbs!

Onions: Sweet Vidalia are my preferred onion.

Garlic: 3 cloves of garlic is plenty for this dish.

Bacon: Thick cut, high quality bacon is preferred as there will be less fat drippings rendered from thick cut bacon. We use Applewood Smoked or Hickory Smoked from our local butcher for extra flavor.

Chicken Broth: I use a low-sodium chicken broth so that I can add more salt to taste.

Vinegar: This recipe is best with Apple Cider Vinegar. You could substitute with white wine vinegar or white distilled vinegar.

Seasonings: Salt and Pepper (stick with the classics!)

Herbs: Parsley & Chives for garnish.

How do you make German Potato Salad?

My version of German Potato Salad is slightly easier than traditional recipes and only involves one large skillet. Traditional versions boil the potatoes separately first before assembling the dish. My version incorporates boiling the potatoes (or kohlrabi) in the sauce for maximum flavor.

1. In a large skillet on medium high heat, cook strips of bacon until crispy, but not burned. You’ll need to do this in a few batches as my skillet comfortably holds 4 strips of bacon at a time. Don’t drain the grease unless you use thinly sliced bacon. Thinly sliced bacon will render a lot more fat liquid than thick high quality bacon. There should be a nice thin layer (⅛ inch thick) on the bottom of your pan.
2. Sauté onions on medium heat until translucent, about 15 minutes. Stir frequently. Add garlic, stir, and sauté 1 minute.
3. Add cubed kohlrabi, salt, and pepper to the skillet, stir, and sauté for 1 minute. Add chicken broth and vinegar. Cover and let cook on medium heat, stirring occasionally, for about 30 minutes or until the potatoes (or kohlrabi) are thoroughly cooked. You’ll know they are done when they are fork tender and most of the liquid has been absorbed.
4. In the meantime, take that perfectly crisp bacon and chop it into small bits. You can reserve a tablespoon of bacon bits for garnish if you prefer.
5. Once the potatoes (or kohlrabi) have been thoroughly cooked, remove pan from heat. Stir in the maple syrup and chopped bacon. Garnish with bacon bits, parsley, and/or chives.

Equipment Used

• Large 12″ skillet pan with lid – I like this affordable & easy to clean pan from Analon!
• Garlic mincer – I use this OXO grips garlic press 3x daily it seems!
• Sharp Chef’s Knife
• Herb Scissors

What should I serve with German Potato Salad?

German potato salad pairs well with a pint of lager or hefeweizen beer and can be served alongside any bratwurst or cut of pork. My delicious easy no knead bread is the perfect bread to serve alongside this dish to soak up any sauce left on the plate! If you’re looking for a fantastic german dessert, this show-stopping black forest cake is just perfect. You can turn it into adorable little cupcakes for more convenient Oktoberfest party cakes, too!

How to store German Potato Salad

Refrigerator: Store german potato salad in an airtight container in the fridge for up to 5 days for maximum taste. It never lasts that long in our house!

Freezer: German potato salad freezes well because it is not an egg-based mayonnaise recipe. Store in an airtight container in the freezer for up to 3 months for best results. Reheat thoroughly so the fats melt into a cohesive sauce again.

More of my favorite potato recipes

• American Potato Salad:  Loaded with hard boiled eggs, soft potatoes, crunchy onion and celery, tossed with a mustard-y mayo dressing,
• Sweet Potato Soup: Healthy, super creamy and full of flavor. Easy to make using simple ingredients.
• Potato Donuts (Spudnuts): Extra fluffy donut holes with a secret ingredient – potato! They’re tossed in cinnamon-sugar after frying for an irresistible treat you’re going to love.
• Sweet Potato Fritters: 5-ingredient sweet potato fritters are crunchy on the outside and soft on the inside. They’re incredibly simple to make and pair perfectly with any meal!

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