John Myers
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Bavarian and Rhenish Potato Salad
The perfect bavarian and rhenish potato salad recipe with a picture and simple step-by-step instructions.
Bavarian potato and cucumber salad
- 1 kg Potatoes
- 1 piece Cucumber
- 200 ml Vegetable broth hot
- 4 tbsp White wine vinegar
- 5 tbsp Sunflower oil
- Salt
- Pepper
- 1 pinch Sugar
- 2 tbsp Mustard medium hot
Rhenish potato salad
- 1 kg Waxy potatoes
- 3 piece Hard-Boiled eggs
- 1 Glass Gherkins
- 1 Glass Salad mayonnaise
- 3 tbsp Broth
- 3 tbsp Mustard
- Salt
- Pepper
Bavarian potato and cucumber salad
- Cook the potatoes until soft. Let cool down only a little, peel and cut into thin slices. Peel the cucumber and slice thinly in a separate bowl, season with salt. After 15 minutes, squeeze out the cucumber and add it to the salad.
- Pour salt and pepper, a pinch of sugar, mustard, oil, vinegar and 2/3 of the stock over the potatoes and mix well. Add more broth as needed.
Rhenish potato salad
- Boil the potatoes in salted water – if possible the day before, so that they have cooled down. Hard boil eggs, quench, peel, cut into pieces. Cut the pickles and spring onions into slices.
- Peel the cooled potatoes and cut them into slices. Put everything together in a bowl. Mix the salad mayonnaise with a little cucumber juice, broth, mustard, salt and pepper. Pour the mixed salad sauce over the potatoes and mix well.
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