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Similar to American cuisine, Germany has many varieties of potato salad. One of mine and my family's favourite German style potato salad is Bavarian Potato Salad. This side dish is great warm or cold and is so comforting and flavorful. In addition, it is vegetarian, gluten free and super easy to make.
My father directed two German Choirs and I attended many of his concerts in my childhood. After his concerts there was always a big spread of German cuisine, which is how I fell in love with Bavarian style potato salad. For a long time I had only made the American version of what we all think is the main German style potato salad, which contains a sweet and sour sauce and delicious bacon, but then I stumbled upon this recipe in a Bavarian Cookbook. There are many regions in Germany, which include Bavaria. Located in the southeast portion of Germany, Bavaria comprises about 1/5th of the country of Germany. Each region in Germany has its own version of certain foods. However, THIS is the Bavarian potato salad recipe that I had been searching for. It is a perfect combination of flavours that will be an instant hit at your next party or barbecue.
This recipe is so easy to make and can be made within just 30 minutes. In addition, it is delicious whether it is served warm or cold. In fact, the longer it sits and those golden potatoes absorb the flavourful liquid, the better it tastes. I serve it alongside brats, hamburgers, and sandwiches for a perfect and quick meal.
I found the recipe in a Biergarten cookbook, however, I have tweaked the recipe just a little to make it taste more like the potato salad I grew up eating.
Bavarian Potato Salad - serves 10
Preparation time: 35 minutes
Marinating time: 15 minutes - overnight
the longer it sits the better it tastes
1 3/4 lb. yellow potatoes
Salt and pepper to taste
1 onion, chopped
4 Tablespoons vegetable oil
3 Tablespoons white wine vinegar ( if using Surig (above picture) use only 2 Tablespoons)
1 cup vegetable broth or 1 cup water and 1 tablespoon bouillon
1 Tablespoon mustard (I use Bavarian sweet mustard)
1 teaspoon sugar
2 Tablespoons chopped parsley
Dice the potatoes and place in a pot of salted water. Bring to a boil and cook for about 20 minutes or until they are done. Drain and pour into a large bowl.
Peel the onion and chop finely. Heat the vegetable oil in a pan and add onion and saúte for a few minutes. Add the vinegar, vegetable broth and mustard (do not use American mustard. Dijon or a sweet German mustard is needed), stir and bring to a boil.
Pour the hot marinade over the potatoes and toss. Season with salt and pepper to desired taste. If too vinegary add 1 teaspoon sugar. Stir until dissolved then add chopped parsley.
Serve with hamburgers, brats, schnitzel or sandwiches. The longer it sits the more the warm potatoes absorb the liquid. Guten Appetit!!!!
