Bavarian Potato Salad

How to prepare bavarian potato salad

1. Boil the potatoes in their skins until a fork goes in easily (mine took 45 minutes).
   * you must use floury potatoes with a high starch content
2. Prepare the vinaigrette: saute the onion in 2 tablespoons of oil for just 30 seconds until it softens a bit but still retains some raw onion taste. Add the beef/chicken broth and bring to a boil.
3. Add the vinegar, brine and remaining oil. Remove the pot from heat.
4. Add the sugar, pepper, salt and mustard and stir until dissolved.
5. Peel the hot potatoes (as hot as you can handle).
7. Cut the potatoes into cubes and put them in a bowl.
8. Pour the hot vinaigrette (if it has cooled in the meantime, bring it back to a boil) over them. Gently mix with a wooden spoon so you do not crush the potatoes. At first they will seem watery, but after about 1 minute the potatoes will absorb some of the vinaigrette. The remaining vinaigrette will mix with the starch released by the potatoes and the crumbled potato pieces and will thicken, transforming into a creamy sauce. Adjust salt to taste. Let cool completely.
9. When serving, the salad can be sprinkled with dill, green onion rounds and/or small crispy bacon cubes. Serve at room temperature.

Print