How to make Bavarian potato salad

There are many, many different ways to make potato salad and most of them taste great. One common way of making potato salad in Germany is with what seems like a pound of mayonnaise in it. If that is what you’re looking for, this is definitely not it. Mostly because I find that version disgusting. Instead, this is a simple, light potato salad version which tastes great served with Wiener schnitzel or anything from the grill on a warm summer day.

By the time we were ready to eat, I forgot to take a photo of the finished product. But just imagine the pictures of the various ingredients and use your imagination. :)

Authentic Bavarian Potato Salad

Servings: 4

Ingredients

  • 1 small onion, chopped
  • 2 medium zesty (würziger) pickles, diced
  • 1/4 cup pickle juice
  • 2.5 pounds potatoes
  • 1 tablespoon powdered bouillon
  • 1/4 cup vinegar
  • 1/4 cup oil
  • 1/2 cup water

Directions

  1. Add onions, pickles and juice into large bowl.
  2. Boil potatoes until they fall off a fork without breaking, about 20 minutes. Peel potatoes and cut into slices. Add to bowl.
  3. Add oil, bouillon, vinegar and mix well. Let sit for about 30 minutes so flavors can combine.

Comments

  1. This version of potato salad sounds really good. I don’t like a lot of mayo, either!

  2. joyindigo says:

    in austria we make a similar version.. :) boil about 500g potatoes in salted water (the ones with less starch, fingerling potatoes are the classic ones.. ). peel them and cut in thin slices (2-3mm). when you cut them, lay it in a big bowl and salt each layer with a small amount of salt. also some pieces of a red chopped onion (you can use white ones too, but red is the best, also for the color.) . put a bit of oil (olive or cornoil, something neutral in taste) over all. then mix in a 2nd bowl. oil, 1-2 tsp of mustard, white vinegar, salz and grounded black pepper, ev. a bit of water or hot bouillon. pour all over the potatoes (they should be still at least warm!!! so they can suck the dressing in). gently mix the salad and let it rest till it is cool (mix 1-2x till cooling, but very carefully, the slices should stay whole. some people add a bit of sliced chives.

    another version is the above receipt with additional cooked carrots and cellery root, but no mustard in the dressing.

Trackbacks

  1. […] Come back on Thursday when I’ll be teaching you how to make authentic Bavarian potato salad! […]

  2. […] not much I cook that is typically German, I have learned how to cool a mean Wiener schnitzel with German potato salad (thanks to my mother-in-law)…and that’s one of the best tester foods in Germany when […]

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