I know people hear “German potato salad” and they think of a weird hot salad. But at least on my mission in Southern Germany and Austria, I had a LOT of potato salad and never had it served hot. Mostly it was beautiful golden potatoes, delightfully oniony, and in a vinegary broth.
This recipe is adapted from one in a Bavarian cookbook that I bought in Germany. Haha, German cookbooks sometimes aren’t very specific, just saying things like “oil” and “some vinegar”, so I tried to figure out a little more specific quantities for an authentic taste. You may end up with a fair amount of liquid in it. We don’t make it very often because my family doesn’t like vinegar, but it’s good if you’re looking for a more authentic recipe.
And this one is naturally gluten free.
Make it a meal with:
- Bratwurst Splits, Berner Wuerstl, or Schnitzel
- Green Salad or Berries
Bavarian Potato Salad
Oniony, vinegary, and full of Bavarian flavors. It does take a bit of time, with cooking, peeling, and cutting potatoes.
Ingredients
- 3 lb. bag Yukon Gold potatoes
- 1 c. Vegetable Broth
- Salt and Pepper to taste (you’ll need quite a bit of salt)
- ½ c. Vegetable Oil
- 1 ½ c. White Vinegar
- 1 small White Onion
- 2 heaping Tbsp. chopped fresh Parsley
Directions
Steam potatoes (about 15-20 min.), then peel and slice, cutting slices in quarters. Warm the vegetable broth, then add salt, pepper, oil, vinegar, onion, and parsley. Pour over potatoes. Mix well and let it absorb for at least half an hour. Adjust flavors as needed.
Mitchell Meals 