Easy German (Bavarian) potato salad that is naturally creamy and perfectly easy to prepare at home from scratch. No-fuss quick potato salad that pairs perfectly with all sorts of main meals – from sea bream fish, through schnitzel to steak.
On the menu today, we have a rather fine German classic – Bavarian, to be precise. A beautifully creamy homemade potato salad, made without butter or mayonnaise. Curious how that works? Allow me to show you my way of doing it.
Behind the Bites
Potatoes themselves only became widespread in German-speaking lands after being introduced from the Americas in the 16th century. By the 18th century-thanks in part to promotion by rulers like Frederick the Great-potatoes became a staple food across Central Europe.
In Bavaria, people adapted potatoes into simple, hearty dishes. Early versions of potato salad were served warm, dressed with ingredients that were readily available. By the 19th century, Bavarian potato salad had developed its distinctive identity – mind you no mayonnaise. The salad is often mixed while the potatoes are still warm so they absorb flavor, sometimes includes bacon Speck and fresh herbs.
Ingredients and Substitutions
- Potatoes – old starchy variety
- Shallots – or other onion variety you like
- Vegetable oil – like olive oil or sunflower oil
- Water for boiling potatoes
- Dressing: vegetable stock, parsley, apple cider vinegar, mustard, sugar;
How to prepare Bavarian Potato Salad?
1st: Boil potatoes on the stove in cold water with skin on; then let cool (or transfer into cold water immediately) and peel the skin off. Cut the potatoes while still warm.
2nd: Prepare the dressing by mixing the ingredients, add in some of the boiled potatoes to make it creamier. Pour over the dressing over the salad, stir and serve warm.
Bavarian Potato Salad (Bayerischer Kartoffelsalat)
Ingredients
- 1 kg old starchy potatoes
- 1 large shallot
- 4-6 tbsp. vegetable oil
- water for boiling potatoes
Dressing
- 100 ml vegetable stock, approx. 5 tbsp.
- 3 tbsp. parsley, fresh
- 4 tbsp. apple cider vinegar
- 2 tbsp. mustard, heaping
- pinch of sugar
- sea salt, if needed
Instructions
- First, wash potatoes under cold water. Then, place potatoes into a tall sauce pan with lid, cover completely with water and bring to a boil.
- Let simmer until fully cooked (check with fork) on low heat. Then, immediately cover with cold water to make peeling the skin easier.
- Then, peel the potatoes and cut in small pieces. Place into a salad bowl and set aside to prepare the marinate.
- In a separate bowl add vegetable stock, vinegar, mustard, chopped parsley and sugar. Add in a tbsp. of the cooked potatoes to make the dressing thicker. Beat to make homogenous. Add in the vegetable oil at the end.
- Finally, pour the dressing over the potatoes and mix well. Serve immediately warm or let cool in the fridge for 20 minutes.
Notes
Nutrition
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Perfect salad for parties or family dinner.
We made this recipe for dinner tonight, with some grilled steak on the side. I added 2 tbsp. cream to the sauce. It was delicious.
Happy to hear, your modification sounds delicious.