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Warm Bavarian Potato Salad

The Quirky Foodster Team

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Ingredients

  • 1 kg (2.2 lb) waxy potatoes
  • 200 ml (3/4 cup) hot beef or vegetable broth
  • 1 onion, finely diced
  • 3 tbsp white wine vinegar
  • 3 tbsp vegetable oil
  • 1 tsp mustard
  • 1 tsp sugar
  • Salt and black pepper, to taste
  • 2 tbsp chopped chives

Method

  1. Boil the potatoes whole in their skins for 20-25 minutes until tender; drain and let cool slightly, then peel and slice while still warm.
  2. Whisk the hot broth, vinegar, mustard, sugar, salt and pepper together in a bowl.
  3. Pour the warm dressing over the sliced potatoes and add the diced onion, tossing gently to combine.
  4. Let the salad sit for 15-20 minutes so the potatoes absorb the dressing.
  5. Drizzle with oil, toss again, and finish with chopped chives before serving warm or at room temperature.

Introduction: Unlike the mayonnaise-based potato salads found elsewhere, Bavaria's version is dressed warm with broth, vinegar and oil, a style said to date back to when mayonnaise was scarce and broth-based dressings were more practical for large gatherings.

Cultural Background: Unlike the mayonnaise-based potato salads found elsewhere, Bavaria's version is dressed warm with broth, vinegar and oil, a style said to date back to when mayonnaise was scarce and broth-based dressings were more practical for large gatherings.

Tips: Slicing the potatoes while still warm allows them to soak up much more of the broth-vinegar dressing.

Variations: Add crumbled crispy bacon for a richer version, sometimes called 'Kartoffelsalat mit Speck'.

Storage: Keeps 2-3 days refrigerated; best brought back to room temperature before serving.

Reheating: Not typically reheated; served warm or at room temperature.

Nutrition: Approx. 240 kcal, 5g protein, 9g fat, 36g carbohydrate per serving.

FAQs:

Q: Why no mayonnaise?

A: The Bavarian style predates widespread mayonnaise use and relies on broth and vinegar for its tang instead.

Q: Can I make this ahead?

A: Yes, though it's traditionally served warm; if made ahead, gently rewarm before serving.

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