Bavarian Potato Salad

Why You’ll Love This Recipe

This potato salad is simple yet deeply flavorful. The warm potatoes absorb the dressing, making the dish moist and satisfying without feeling heavy. With no mayonnaise involved, it’s also lighter and perfect for outdoor gatherings, barbecues, and picnics. Best of all, it tastes even better after resting, so it can easily be made ahead of time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 lbs Yukon gold potatoes
• 1 large onion, diced
• 5 tablespoons vegetable oil (or sunflower oil)
• 3 ½ tablespoons white wine vinegar
• 1 ½ tablespoons mustard (Dijon works great)
• Salt and pepper, to taste
• 1 ¼ cup vegetable broth

Directions

1. Place whole potatoes in a pot, cover with water, and add a pinch of salt. Bring to a boil and cook until fork-tender, about 20 minutes.
2. Drain, allow to cool slightly, then peel and slice into thin rounds.
3. While the potatoes cook, heat the vegetable broth until hot but not boiling.
4. In a bowl, whisk together vinegar, mustard, salt, and pepper. Stir in the hot broth.
5. Pour the dressing over the warm potato slices and gently toss to coat.
6. Add diced onion and vegetable oil, mixing carefully so the potatoes don’t break apart.
7. Let the salad rest for at least 30 minutes before serving to allow flavors to meld.

Servings and timing

This recipe makes about 6 servings. Preparation and cooking take around 35–40 minutes, plus additional resting time if desired.

Variations

• Add finely chopped pickles or cornichons for a tangy bite.
• Use red onions for a sharper flavor or green onions for freshness.
• Replace vegetable broth with chicken broth for a richer taste.
• Add fresh herbs such as parsley or dill for brightness.

Storage/Reheating

Store Bavarian Potato Salad in an airtight container in the refrigerator for up to 3 days. Serve cold, at room temperature, or gently reheated on the stovetop with a splash of broth to refresh the texture.

FAQs

What makes Bavarian potato salad different from American potato salad?

It’s vinegar and broth-based instead of mayonnaise-based, giving it a lighter, tangier flavor.

Should this potato salad be served warm or cold?

It’s traditionally served warm or at room temperature, but it can also be enjoyed chilled.

Can I leave the skins on the potatoes?

Yes, especially if using Yukon gold potatoes, which have thin skins that add texture and nutrients.

Why is broth added to the dressing?

Warm broth helps the potatoes absorb flavor and keeps the salad moist instead of dry.

Can I make this recipe ahead of time?

Yes, in fact, it tastes even better after sitting for a few hours as the flavors meld.

What kind of mustard works best?

Dijon mustard is most common, but whole-grain mustard also adds great texture.

What main dishes pair well with Bavarian potato salad?

It pairs perfectly with schnitzel, sausages, roast chicken, or grilled fish.

How do I prevent the potatoes from falling apart?

Use waxy potatoes like Yukon gold, and slice them while still warm but not hot, then gently toss with the dressing.

Conclusion

Bavarian Potato Salad is a classic German dish that’s hearty yet light, with warm potatoes soaking up a tangy broth-based dressing. Perfect alongside grilled meats, schnitzel, or sausages, this salad is both versatile and delicious. Its simple ingredients and bold flavors make it a go-to side dish for gatherings, weeknight dinners, or festive occasions.

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