Side Dish

Bavarian Potato Salad (Kartoffelsalat)

Name: Bavarian Potato Salad (Kartoffelsalat)
Prep time: 20 min
Cook time: 25 min
Total time: 1 h
Yield: 4 porties
Cuisine: german
Ingredients: 750 g potato waxy, peeled; 1 st yellow onion finely chopped; 240 ml vegetable broth warm; 60 ml apple cider vinegar; 1 el dijon mustard; 1 tl sugar; 0,5 tl salt; 0,25 tl black pepper freshly ground; 3 el vegetable oil; 2 el fresh chive chopped

This traditional Bavarian potato salad features tender potatoes dressed in a tangy vinegar and oil dressing, rather than mayonnaise. It's often served warm or at room temperature, making it a versatile side dish for many meals. The addition of broth infuses the potatoes with savory flavor.

Een origineel recept van Forkin

Totale tijd: 1 uur
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 263 kcal

VegetarischGlutenvrij

Allergeneninformatie: kan mosterd en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

750 gpotato, waxy, peeled
1 styellow onion, finely chopped
240 mlvegetable broth, warm
60 mlapple cider vinegar
1 eldijon mustard
1 tlsugar
0,5 tlsalt
0,25 tlblack pepper, freshly ground
3 elvegetable oil

garnish

2 elfresh chive, chopped

Keukengerei

large pot · cutting board · knife · whisk · small bowl · large mixing bowl

De bereidingswijze

Stap voor stap

1
Place the peeled potatoes in a large pot and cover with cold water by about an inch.
2
Add a generous pinch of salt to the water and bring to a boil over high heat.
Ongeveer 5 min
3
Reduce heat to medium and simmer the potatoes until fork-tender, about 15-20 minutes depending on their size.
Ongeveer 20 min
Tip van de kok: Ensure the potatoes are cooked through but not mushy.
4
While the potatoes cook, prepare the dressing: In a small bowl, whisk together the warm vegetable broth, apple cider vinegar, dijon mustard, sugar, salt, and black pepper.
Ongeveer 5 min
Tip van de kok: Using warm broth helps the potatoes absorb the flavors better.
5
Once the potatoes are cooked, drain them well and let them cool slightly for a few minutes.
Ongeveer 5 min
6
While still warm, slice the potatoes into 1/4-inch thick rounds or cubes, depending on your preference.
Ongeveer 5 min
Tip van de kok: Slicing while warm allows for better absorption of the dressing.
7
Place the sliced potatoes in a large mixing bowl and add the finely chopped yellow onion.
8
Pour the prepared dressing over the warm potatoes and onion.
9
Gently fold the dressing into the potatoes until evenly coated. Be careful not to mash them.
Ongeveer 2 min
10
Drizzle the vegetable oil over the salad and gently mix again.
Ongeveer 1 min
11
Let the potato salad rest for at least 15 minutes, allowing the flavors to meld.
Ongeveer 15 min
Tip van de kok: For best results, let it sit for an hour or two at room temperature before serving.
12
Garnish with fresh chives before serving.

Per portie

Voedingswaarden

70%Score

Calorieën: 263,3kcal
Eiwit: 4,5g
Koolhydraten: 36,6g
Vet: 11g
Vezels: 4,8g
Suiker: 4,1g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

This salad is traditionally served warm or at room temperature; if cold, you can gently warm it in a microwave or on the stovetop with a splash of broth.