Bavarian Potato Salad (Kartoffelsalat)
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.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 263 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
- 750 gpotato, waxy, peeled
- 1 pcsyellow onion, finely chopped
- 240 mlvegetable broth, warm
- 60 mlapple cider vinegar
- 1 tbspdijon mustard
- 1 tspsugar
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 3 tbspvegetable oil
garnish
- 2 tbspfresh chive, chopped
Equipment
large pot · cutting board · knife · whisk · small bowl · large mixing bowl
The method
Step by step
- 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.
About 5 min
- 3
Reduce heat to medium and simmer the potatoes until fork-tender, about 15-20 minutes depending on their size.
About 20 min
Cook’s note: 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.
About 5 min
Cook’s note: 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.
About 5 min
- 6
While still warm, slice the potatoes into 1/4-inch thick rounds or cubes, depending on your preference.
About 5 min
Cook’s note: 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.
About 2 min
- 10
Drizzle the vegetable oil over the salad and gently mix again.
About 1 min
- 11
Let the potato salad rest for at least 15 minutes, allowing the flavors to meld.
About 15 min
Cook’s note: For best results, let it sit for an hour or two at room temperature before serving.
- 12
Garnish with fresh chives before serving.
Per serving
Nutrition
- Calories
- 263.3kcal
- Protein
- 4.5g
- Carbs
- 36.6g
- Fat
- 11g
- Fibre
- 4.8g
- Sugar
- 4.1g
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.
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.
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