Bavarian Potato Salad with Broth Recipe
Bavarian potato salad is a warm, hearty salad without mayonnaise, with a delicate dressing based on stock, vinegar and mustard. In Bavaria it’s often served with sausages or roast pork, especially at family gatherings and beer festivals. In flavour it’s a bit like Polish potato salad, but lighter and more tangy.
Bavarian potato salad with broth is a warm, tangy alternative to heavy mayonnaise-based salads, known from beer gardens in Munich. The potatoes soak up the hot dressing of stock, vinegar and mustard, so every piece is well seasoned while the salad still feels light. The addition of pickled cucumbers and chives brings familiar homely flavours that recall classic comfort food.
Chef's tips
The key is to slice the potatoes while they’re still warm and pour the hot dressing over them straight away – that’s when they absorb the flavour best. Be careful not to overcook them: the fork should go in with slight resistance, otherwise the salad will turn into a mash. Adjust the acidity at the end – if you know you’ll serve it with fatty sausage, you can afford a little more vinegar.
How to serve
Serve slightly warm alongside white sausage, roast neck of pork or simply with a big bowl of green salad for dinner. It goes perfectly with a mug of pale beer or homemade apple compote, especially during a summer barbecue in the garden. At my place this salad is a must at autumn bonfire gatherings – I make a double batch in a big metal bowl.
Ingredients
- potatoes preferably waxy salad potatoes - 800 g
- onion - 1 piece
- vegetable stock hot - 200 ml
- wine vinegar light - 3 tablespoon
- vegetable oil e.g. rapeseed oil - 3 tablespoon
- mustard mild, e.g. Bavarian or table mustard - 1 tablespoon
- sugar - 1 teaspoon
- salt to taste
- black pepper freshly ground, to taste
- chives chopped - 3 tablespoon
- pickled cucumber medium, finely chopped - 2 piece
Preparation
- Wash the potatoes thoroughly, place them unpeeled in a pot, cover with cold water, lightly salt and cook for 20–25 minutes until tender but not falling apart. Check with a fork – it should go in with slight resistance.
- Drain the cooked potatoes and set aside for 5–10 minutes to cool slightly, then peel while still warm. Cut into slices or thick half-slices and transfer to a large bowl.
- Peel the onion and chop very finely. Cut the pickled cucumbers into small dice.
- Pour the hot stock into a small saucepan, add the vinegar, mustard, sugar, a pinch of salt and pepper. Whisk with a whisk or fork until the mustard dissolves. Taste and add more vinegar or sugar if needed – the dressing should be slightly tangy but balanced.
- Add the chopped onion and cucumbers to the warm potatoes. Pour over the hot stock dressing and gently mix with a large spoon, trying not to crush the potatoes.
- Add the oil and gently mix again. Taste and season with more salt and pepper as desired.
- Finally, add the chopped chives, mix lightly and leave the salad to stand for at least 20 minutes at room temperature so the potatoes can absorb the dressing. Serve slightly warm or at room temperature.
Storage
Store leftover salad covered in the fridge and eat within 2 days. Before serving again, let it come to room temperature and stir gently, adding a little extra oil or vinegar if it seems dry.
