Authentic Bavarian Potato Salad (Bayrischer Kartoffelsalat)
A traditional German potato salad made with a tangy vinegar dressing, crispy bacon, and fresh herbs. Perfect as a side dish for any meal!
Servings: 6 servings
Calories: 250kcal
Equipment
- Large pot
- Skillet
- Mixing Bowl
Ingredients
Main Ingredients
- 2.5 lbs waxy potatoes such as Yukon Gold or Red Bliss
- 6 slices bacon diced
- 1 small onion finely chopped
Dressing
- 1 cup beef broth warm
- 1/4 cup apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tbsp sugar
- 1/4 cup vegetable oil
- Salt and pepper to taste
Garnish
- 2 tbsp fresh chives finely chopped
- 2 tbsp fresh parsley finely chopped
Instructions
- Boil the Potatoes: Place potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until tender but still firm, about 15-20 minutes depending on size.2.5 lbs waxy potatoes
- Cool and Peel: Drain the potatoes and let them cool slightly until safe to handle. Peel off the skins and slice into 1/4-inch (0.6 cm) thick rounds. Place them in a large mixing bowl.
- Cook the Bacon: In a skillet over medium heat, cook the diced bacon until crispy. Remove bacon bits and set aside, leaving the bacon fat in the skillet.6 slices bacon
- Sauté the Onions: In the same skillet with the bacon fat, add the chopped onions and sauté until translucent, about 3-4 minutes.1 small onion
- Prepare the Dressing: Add warm beef broth, apple cider vinegar, Dijon mustard, sugar, salt, and pepper to the skillet with onions. Stir well to combine and bring to a gentle simmer.1 cup beef broth, 1/4 cup apple cider vinegar, 2 tbsp Dijon mustard, 1 tbsp sugar, Salt and pepper
- Combine with Potatoes: Pour the warm dressing over the sliced potatoes. Gently toss to ensure all potatoes are coated.
- Add Bacon and Oil: Add the crispy bacon bits and vegetable oil to the potato mixture. Gently mix to combine.1/4 cup vegetable oil
- Let It Rest: Allow the salad to sit at room temperature for at least 1 hour to let the flavors meld. Adjust seasoning if necessary.
- Garnish and Serve: Before serving, sprinkle with chopped chives and parsley. Enjoy warm or at room temperature.2 tbsp fresh chives, 2 tbsp fresh parsley
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make Ahead: This salad tastes even better the next day after the flavors have fully developed.
- Variations: For a vegetarian version, omit the bacon and use vegetable broth.
- Tip: Use warm broth and pour over warm potatoes to ensure maximum flavor absorption.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 400mg | Potassium: 600mg | Fiber: 3g | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 1.5mg