Side Dish

Bavarian Kartoffelsalat

Name: Bavarian Kartoffelsalat
Prep time: 20 min
Cook time: 25 min
Total time: 1 h
Yield: 4 servings
Cuisine: german
Ingredients: 1,000 g potato peeled and cut into 1/2-inch slices; 1 pcs yellow onion finely chopped; 250 ml vegetable broth; 60 ml apple cider vinegar; 1 tbsp dijon mustard; 1 tsp sugar; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp vegetable oil; 2 tbsp chive freshly chopped (optional)

This classic Bavarian-style potato salad features tender boiled potatoes dressed in a savory vinegar and broth dressing. It's typically served warm or at room temperature, making it a perfect accompaniment to many German dishes.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 283 kcal

VegetarianGluten-free

Allergen information: may contain mustard and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,000 gpotato, peeled and cut into 1/2-inch slices
1 pcsyellow onion, finely chopped
250 mlvegetable broth
60 mlapple cider vinegar
1 tbspdijon mustard
1 tspsugar
1 tspsalt
0.5 tspblack pepper, freshly ground
2 tbspvegetable oil

garnish

2 tbspchive, freshly chopped(optional)

Equipment

large pot · mixing bowl · small saucepan · knife

The method

Step by step

1
Place the sliced potato in a large pot and cover with cold, salted water.
Cook’s note: Using waxy potatoes like Yukon Gold or red bliss helps them hold their shape better.
2
Bring the water to a boil, then reduce heat and simmer until the potato slices are tender but still firm, about 10-15 minutes.
About 15 min
Cook’s note: Avoid overcooking to prevent mushy potatoes.
3
While the potatoes cook, heat the vegetable oil in a small saucepan over medium heat.
4
Add the yellow onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
5
Stir in the vegetable broth, apple cider vinegar, dijon mustard, sugar, salt, and black pepper.
6
Bring the dressing to a gentle simmer and cook for 2-3 minutes to allow the flavors to meld.
About 3 min
7
Drain the cooked potato thoroughly and transfer them to a large mixing bowl.
8
Pour the warm dressing over the hot potato slices and gently toss to coat.
Cook’s note: Tossing while the potatoes are hot helps them absorb the dressing better.
9
Let the potato salad rest for at least 15 minutes to allow the flavors to deepen.
About 15 min
Cook’s note: For best results, let it rest for up to an hour at room temperature.
10
Taste and adjust seasoning if needed, then garnish with fresh chive before serving.

Per serving

Nutrition

70%Score

Calories: 283.1kcal
Protein: 6g
Carbs: 47.6g
Fat: 7.6g
Fibre: 6.4g
Sugar: 4.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover potato salad in an airtight container in the refrigerator.

Reheating

Gently warm in a microwave or on the stovetop over low heat, adding a splash of broth if it seems dry.