Bayerische Kartoffelsalat: Bavarian-style potato salad with broth, vinegar, and onions

Transport your taste buds to Bavaria with this traditional recipe for a tangy, warm potato salad. Unlike its creamy American counterpart, this Bavarian Potato Salad features firm potatoes, a warm vinegar-based dressing, and is finished with the satisfying crunch of fresh onions and parsley. It's a timeless German side dish perfect for your next meal. Let's get cooking with Einfach Kochen's recipe!
 

Ingredients:

- 1 kg firm-cooking potatoes

- A small bunch of flat-leaf parsley

- 2 medium onions

- Salt, to taste

- 2 teaspoons mustard (pref. Bavarian sweet mustard)

- 150 ml apple vinegar or white wine vinegar

- 150 ml rapeseed oil (or another neutral oil)

- 500 ml vegetable broth (or veal or beef broth if preferred)

- Freshly cracked black pepper, to taste

- Optional: a teaspoon of honey, for a slightly sweet note
 

Equipment:

- Large pot for boiling potatoes

- Small saucepan for the broth

- Salad bowl

- Whisk

- Potato peeler

- Cutting board and knife
 

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes
 

Servings: 4

Instructions:

1. Begin by washing the potatoes thoroughly with a brush, then boil them in a large pot with ample salted water. Start the pot with cold water to ensure even cooking. Once cooked, let the potatoes cool slightly in the water; this will make them easier to peel.

2. While the potatoes are cooking, prepare the vegetable broth in a small saucepan. If you're using onions, you can blanch them in the broth to soften the flavor. Simply dice the onions and add them to the broth for a quick blanch before using.

3. For the vinaigrette, whisk together the vinegar, oil, salt, and mustard until well combined. Add a teaspoon of honey if you wish for a sweeter note. Set this aside as you'll use it later to dress the salad.

4. When the potatoes are cool enough to handle but still warm, peel them and slice into thick rounds. It is recommended to peel and slice them while they're warm to enhance the salad's flavor profile.

5. Place the sliced potatoes in a large salad bowl. Pour the warm broth over the potatoes until they are just coated, not swimming in liquid; add the blanched onions.

6. Gently mix the vinaigrette once more and pour it over the potatoes and onions. Season with freshly cracked black pepper.

7. Roughly chop the flat-leaf parsley and sprinkle over the salad for a fresh herbal note.

8. Allow the potato salad to sit for about 10-15 minutes to let the flavors meld together before serving. It's best served warm or at room temperature.

9. Enjoy your Bavarian Potato Salad alongside your favorite main dish, or as a satisfying light meal on its own.

Cooking Tips:

- Adjust the seasoning with additional salt and pepper if necessary, as potatoes can absorb a lot of flavors.

- Be sure not to overcook your potatoes; you want them to hold their shape but be tender when pierced with a fork.

Please enjoy this delicious recipe from Einfach Kochen, and be sure to check out their YouTube channel at https://www.youtube.com/@einfachkochen for more inspiring culinary ideas!

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Bayerische Kartoffelsalat: Bavarian-style potato salad with broth, vinegar, and onions