Bavarian Kartoffelsalat
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
Allergen information: may contain mustard and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1,000 gpotato, peeled and cut into 1/2-inch (1.3 cm) 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
- 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
Store leftover potato salad in an airtight container in the refrigerator.
Gently warm in a microwave or on the stovetop over low heat, adding a splash of broth if it seems dry.
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