John Myers
Bavarian Potato Salad – Basic Recipe
The perfect bavarian potato salad – basic recipe recipe with a picture and simple step-by-step instructions.
- 1000 g Predominantly waxy potatoes
- 2 piece Onions
- 1 piece Cucumber
- 200 ml Beef stock
- 10 tbsp Sunflower oil
- 3 tbsp White balsamic vinegar
- 2 tsp Medium hot mustard
- 1 tsp Sugar
- 3 tsp Sea-Salt
- Anyone can do potato salad! One thinks! Unfortunately, I’ve already had to get to know the most terrible variants, some of which were a real assassination on my taste buds. I would therefore like to give you a basic recipe that you can vary to your heart’s content.
- So go ahead, first put the potatoes together with a heaping teaspoon of salt in a sufficiently large saucepan and add enough water to cover the potatoes. Put the pot on the stove and turn it on the highest setting until the water starts to boil. Reduce the heat so that the potatoes cook easily with the lid closed.
- As soon as the potatoes are cooked, peel them while they are still hot, cut them into slices in a sufficiently large bowl.
- For the dressing, we peel the onions and cut them into small cubes. Put them in a pan with the oil and place them on your hob on medium heat. As soon as the onions start to sizzle, add the stock, balsamic vinegar, sugar and two teaspoons of sea salt to the pan and bring everything to a boil.
- Now stir the mustard with the liquid and pour the dressing over the potatoes. Mix everything well, cover airtight with cling film and allow to cool. When the potato salad is at room temperature, put it in the refrigerator.
- How much you have to season depends enormously on the potatoes used. Give your salad a good hour to steep and then taste it the first time. If you think the salad is getting too firm, don’t add water or any other liquid! Everything is perfect!! It should be exactly like this!!
- You can prepare the potato salad the evening before up to this point. By heating the onions, they will not start to ferment and the salad remains digestible.
- One hour before consumption, peel the cucumber and cut it lengthways. Cut each of the cucumber halves again lengthways. Now cut the seeds out of the cucumber, you can throw them away.
- The cucumber cut into strips or cubes and mix everything with the potatoes and taste again. Cover the lettuce again and put it back in the fridge.
- Just before consumption, take the potato salad out of the refrigerator and you will see that it is no longer so firm, but also not watery. Taste again and possibly season with vinegar, oil, mustard, salt or pepper.
- If you feel like it, you can now mix anything you want into the potato salad. Goes very well, for example: parsley, radishes, endive salad, spring onions, chives, watercress, dandelions and much more.
- I hope you enjoy trying out and experimenting with this recipe. I would be very happy to receive feedback and photos of your creations.
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