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Bavarian Potato Salad

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Bavarian Potato Salad is a traditional German side made with tender potatoes tossed in a tangy broth, vinegar, and mustard dressing. Light and flavorful, it’s typically served warm or at room temperature and pairs perfectly with schnitzel, sausages, and roasts.

Ingredients

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 Dijon mustard

Salt and pepper, to taste

1 ¼ cups vegetable broth

Instructions

  1. Place whole potatoes in a pot, cover with water, and add a pinch of salt. Boil until fork-tender, about 20 minutes.
  2. Drain, cool slightly, peel, and slice into thin rounds.
  3. Heat vegetable broth until hot but not boiling.
  4. In a bowl, whisk together vinegar, mustard, salt, and pepper. Stir in hot broth.
  5. Pour dressing over warm potatoes and gently toss.
  6. Add diced onion and oil, mixing carefully to avoid breaking potatoes.
  7. Let salad rest at least 30 minutes before serving for best flavor.

Notes

Use Yukon gold or waxy potatoes to keep the slices intact.

Tastes best after resting to allow flavors to meld.

For a richer flavor, substitute chicken broth for vegetable broth.

Optional add-ins: pickles, or fresh herbs like parsley or dill.

Serve warm, at room temperature, or chilled.

Nutrition

Find it online: https://familydinnercooking.com/bavarian-potato-salad/