Bavarian Kartoffelsalat with Bacon Recipe
Warm Bavarian potato kartoffelsalat with bacon is a classic of Munich beer gardens. Instead of mayonnaise it has a slightly tangy dressing made with stock and vinegar, which makes it lighter yet very filling. It’s perfect with grilled sausages, but disappears just as quickly eaten on its own.
Bavarian kartoffelsalat with bacon stands out because it’s served warm and seasoned with stock and vinegar instead of mayonnaise, making it both hearty and surprisingly light. It captures the flavour of typical Munich beer gardens – potatoes soaked in a tangy, salty dressing, crispy bacon and aromatic onion create the perfect snack to go with beer. Fresh herbs add brightness and cut through the richness of the bacon.
Chef's tips
Use waxy salad potatoes with firm flesh that won’t fall apart when mixed; cook them in their skins and peel while still warm. The key is pouring the hot stock and vinegar mixture over warm potato slices – that’s when they absorb the flavour best and the salad doesn’t turn out dry. Fry the bacon over medium heat until really crispy but not burnt, as any bitterness will immediately spoil the dish.
How to serve
Serve the salad right after making it, still slightly steaming, with grilled sausages, roast chicken or simply with a chunk of crusty bread for dinner. It pairs beautifully with a pale, light Bavarian-style beer or homemade lemonade with lemon and mint. It’s the dish I always make for the first May barbecue at the allotment – it disappears faster than the sausages from the grill.
Ingredients
- potatoes preferably waxy salad potatoes that stay firm after cooking - 800 g
- bacon smoked, in thin slices or diced - 120 g
- onion medium - 1 piece
- vegetable stock hot - 150 ml
- wine vinegar light, e.g. white wine vinegar - 3 tablespoon
- vegetable oil e.g. rapeseed oil - 3 tablespoon
- mustard mild, e.g. Bavarian or Sarepska style - 1 tablespoon
- sugar - 1 teaspoon
- salt to taste
- black pepper freshly ground, to taste
- chives chopped - 3 tablespoon
Preparation
- Wash the potatoes thoroughly, place them whole in a pot, cover with cold water, lightly salt and cook for 15–20 minutes from the moment they start boiling, until they are tender but not falling apart. Drain and set aside for 5–10 minutes to cool slightly.
- While the potatoes are still warm, peel them and cut into thick slices or half-slices. Transfer to a large bowl.
- Cut the bacon into strips or cubes. Fry it in a dry pan over medium heat for 5–7 minutes, until the fat renders and the bacon is lightly crispy. Transfer the bacon to the bowl with the potatoes, leaving the fat in the pan.
- Peel the onion and dice it finely. Add it to the pan with the bacon fat and fry for 3–4 minutes over medium heat, until softened and slightly translucent but not browned.
- Pour the hot stock into the pan with the onion, add the vinegar, mustard, sugar, a pinch of salt and pepper. Stir and heat for 1–2 minutes, until the dressing is hot but not boiling vigorously.
- Pour the hot dressing into the bowl with the potatoes and bacon. Add the oil and gently mix with a large spoon so the potato slices don’t break apart. Taste and season with more salt and pepper if needed.
- Finally add the chopped chives, mix once more and leave the salad to stand for at least 10–15 minutes so the potatoes can absorb the dressing. Serve slightly warm or at room temperature.
Storage
Store the salad covered in the fridge for up to 2 days. Reheat gently or bring to room temperature before serving, loosening with a little warm stock and oil if needed.
