5.0 from 6 votes
Bavarian Potato Salad
Make this authentic Bayrischer Kartoffelsalat (Bavarian Potato Salad) with cucumber for a delicious, quick, easy, and healthy side dish.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 20 mins
Servings: 8
Calories: 173 kcal
Course:
Lunch , Dinner
Cuisine:
European , German
Ingredients
- 1 kg potatoes (see notes).
- 2 tablespoon salt (to boil the potatoes)
- 1 medium-sized onion
- 4 tablespoon cooking oil (reserve 3 tablespoons to add to the salad)
- ½ cucumber
- 250 ml broth (use a vegetable or a meat-based broth)
- 2 tablespoon white wine vinegar
- 1½ tablespoon yellow mustard
- 1 teaspoon sugar (optional)
- 1 tablespoon apple juice
- 1 teaspoon salt (to season the dressing)
- black pepper (to taste)
- garnish - chopped chives, parsley or garnish as preferred. (optional)
Instructions
- First, peel and finely dice the onion. Clean the cucumber, scrape out the seeds, and cut it into thin slices.
- Clean the potatoes under running water then transfer them to a saucepan. Add salt and enough water to cover the potatoes, then boil them for 20-25 minutes (see notes).
- While the potatoes are cooking, arrange the sliced cucumber on a plate, sprinkle some salt on top, cover it, and allow it to release some of its water.
- Allow the potatoes to cook until done, drain the water and allow them to sit for 5-10 minutes. Next, peel the potatoes while still warm and then cut them into slices, each about ½ - 1 cm thick (approximately 0.2 - 0.4 inches). Transfer the potatoes to a bowl.
- Prepare the vinaigrette: heat a tablespoon of oil in a saucepan under low to medium heat. Add the onion, fry until translucent, add half of the broth, combine, and allow to cook for about 5 minutes, remove from the pan, then set aside. To the saucepan, add the vinegar, apple juice, mustard, sugar, salt, and pepper, then combine. (see notes).
- Drain excess water from the cucumber, then add this to the bowl with the potatoes. Pour the dressing on top of the potatoes while they are still warm, top with the cooking oil, then combine all the ingredients.
- Add the remaining broth, a little at a time, then mix.
- Garnish the salad with chopped chives or as preferred, serve it warm, or allow it to chill in the fridge for at least 30 minutes, before serving.
Cup of Yum
Notes
- Adding salt to the water when boiling flavors the potatoes and prevents them from falling apart during cooking.
- Stick a knife vertically into a boiling potato and pull it up again. If it stays stuck in the potato completely, the potato is too hard and needs to boil longer. If you can lift the potato briefly with the knife and then it falls back into the water the potato is done and perfect for making this salad.
- You always want to add the oil at the end, once the potatoes have had time to soak in the marinade. If you add the oil too early, it creates a film that prevents the marinade from properly penetrating the potatoes. Adding oil in the end also gives the potatoes a wonderful glow.
Nutrition Information
Calories
173kcal
(9%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
2199mg
(92%)
Potassium
580mg
(17%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
84IU
(2%)
Vitamin C
26mg
(29%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 173
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 2199mg | 92% |
| Potassium | 580mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 84IU | 2% |
| Vitamin C | 26mg | 29% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.