“Kartoffelsalat” is potato salad and real Bavarian style potato salad bears no resemblance to what we Americans call “German Potato Salad.” No bacon. Uh uh, none of that. No sweet- tart combination. Nope, not even a little bit. This is the authentic German Potato Salad served in every restaurant and every single Bier Garten in Bavaria. My first experience with this potato dish made me pause and go “hhhmmm.” Certainly not what I was expecting but after the first few bites I was hooked! I have made it several times now and my appreciation grows with every serving. There is no mayonnaise used so it’s a perfect picnic dish. Traditionally served warm or cold but never hot. My hope is that you both try it and like it!
Bavarian Style "Kartoffelsalat," or Potato Salad
- 2 Lbs medium potatoes plain old white boilers work just fine
- 3/4 Cup Hot Beef or Chicken Broth Bouillon works fine
- 1/2 Cup onion chopped
- 1/3 Cup Salad Oil I use canola
- 1/4 Cup cider vinegar
- 2 TBSP Mustard Brown or Dijon
- 1 TBSP sugar
- 1-2 TBSP fresh Chives or Parsley minced
- S&P to taste start with 1/2 Tsp salt and 1/8 Tsp pepper
- Place the potatoes in a large pot and add enough water to cover by 1-2 inches. Bring to a boil. Reduce heat to medium and continue to boil until potatoes are cooked through and can easily be pierced with a fork. Drain and set aside to cool. When cool to touch, peel the potatoes, slice them in half and then slice into 1/4 inch slices. Put the potatoes in a large bowl and carefully add the hot broth and the onions. In a small bowl, whisk together the oil, vinegar, mustard, sugar, salt and pepper until smooth. Gently stir this vinaigrette into the potatoes. Finish with the chives or parsley. Adjust seasoning to taste and serve at room temperature or cold. Kartoffelsalat tastes best if you let it rest for an hour or two to meld the flavors.