Bavarian potato salad 30 August, 2022 by Martin - No comments This post may contain affiliate links, which are marked for this purpose. As an Amazon Associate I earn from qualifying purchases. Jump to the recipe The classic potato salad with vinegar and oil is very popular in Bavaria and is served as a side salad with a lot of traditional dishes. I know this classic food since my childhood, when Wiener sausages with potato salad have been eaten on Christmas Eve. My recipe for potato salad comes without heavy ingredients such as mayonnaise or crème fraîche and is prepared only with broth, vinegar and oil to a rather light salad. Potato salad goes great with hearty dishes made from meat or not, with sausages of any kind and is definitely the star at barbecue events and summer parties. At Christmas, of course, the classic may not be missing and belongs beside raclette, duck and goose roasts to the most popular dishes on Christmas Eve. Potato salad is one of the absolute classics of German cuisine. And just as popular as this delicious salad is, there are so many different recipe variations of it. Although I also eat potato salad with mayonnaise from time to time, the classic Bavarian potato salad made with stock, vinegar and oil is still my favorite. What ingredients do I need? In addition to the potatoes, you’ll need vegetable broth, red onions, vinegar and oil, medium hot mustard, fresh chives, salt, and pepper for my recipe. Choosing the right kind of potato They have such melodious names as Goldmarie, Glorietta, Charlotte or Annabelle, and besides their beautiful names, they have one thing in common. All these varieties are waxy potatoes. And that’s exactly what we need for a delicious potato salad. I prefer one of these firm potato varieties for my salad. You can, of course, also use all-purpose potatoes if you prefer a more “sloppy” potato salad. Floury potatoes should not be used. They are not suitable for potato salad due to their high starch content and fall apart immediately when being cut. This type of potato is more suitable for making delicious mashed potatoes. How to make the potato salad? You can find instructions with all the steps and the list of ingredients in the recipe card below. For tips and recipe suggestions, read on. Wash and brush 2¼ lbs of potatoes. Then place the unpeeled potatoes in a pot of cold water. Add some salt to the water and boil the potatoes for about 20 minutes. Then drain and leave to steam a little. Peel the potatoes and cut into slices about 4-5 mm thick. Please brush and wash the potatoes even if not covered with soil. This is the only way to effectively remove pesticides, microorganisms and germs. To clean the potatoes, you should use a vegetable brush. If you don’t have a brush nearby, you can also use an unused peeling glove or sponge. [/tipp] Pour 1 cup of broth into a saucepan and bring to the boil. Then remove from the heat and mix the broth with a teaspoon of medium hot mustard and 4 tablespoons of white wine vinegar. Pour the hot broth over the potato slices and mix everything well. Cover the potato salad and leave it to rest for about 1 hour. Tip: The longer you stir after adding the stock, the more sloppy the potato salad will be. Finely dice 2 red onions, chop half a bunch of chives and add both to the salad along with 3 tbsp canola oil. Mix well and season to taste with salt and pepper. I wish you a good appetite and hope you like this recipe. I would be happy if you share this recipe on facebook. Do you like my recipe? Then you might also like one of the following recipes:Bavarian potato soupCreamy mushroomsVegan Sloppy JoeVegan Currywurst (curry sausage) with homemade sauceQuick and vegan tomato soupStuffed mushroomsPasta salad with mayoVegan banana bread with chocolate chunks Would you like to give feedback or share your thoughts with others? I think it's great. At the end of the post you can read the comments of other guests or write a comment by yourself. Let's go Bavarian potato salad Print preview Prep time: 30 minutesTime to rest: 60 minutes Serving: 4 servings 2¼ lbs / about 1000 g waxy potatoes 2 red onions, medium size each 3 TBSP canola roil 1 cup, metric, about 250 ml vegetable broth 4 tbsp white wine vinegar 1 tsp medium hot mustard ½ bunch chives Salt Pepper Instructions Wash 2¼ lbs of potatoes and brush up well. Put the unpeeled potatoes in a saucepan with cold water, add some salt and boil in for about 20 minutes. Then drain and allow to steam a little. Peel the potatoes and cut into slices of about 4-5 mm thickness.Put 1 cup vegetable stock in a saucepan and bring to the boil. Then remove from heat and mix the broth with 1 tsp medium hot mustard and 4 tbsp white wine vinegar. Pour the hot broth over the potato slices and mix well. Cover and let rest for about 1 hour.Finely dice 2 red onions, chop half a bunch of chives and add both to the salad together with 3 tablespoons of canola oil. Mix well and season with salt and pepper. Hacks and hintsPlease brush and wash the potatoes even if they are not soiled with dirt. This is the only way to effectively remove pesticides, microorganisms and germs. To clean the potatoes, you should use a vegetable brush. If you don't have a brush at hand, you can also use an unused peeling glove or sponge. The longer you stir after the broth has been added to the potato slices, the more sloppy the potato salad will be. how to share this post I hope you liked my post. Long nights are not uncommon for me. This is the only way I can keep up filling this blog with new content regulary. That's why the coffee supply should never being interrupted :-) If you like to you can buy me a coffee by leaving some bucks into my paypal coffee fund. That would be great.
