in Germany

Bavarian potato salad

updated

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Ingredients for 4 servings:

  • 1 kg potato(s), waxy
  • 1 m.-sized onion(s)
  • 1 tbsp broth, granulated
  • 1 cup(s) water, hot
  • oil
  • Vinegar
  • salt and pepper
  • Fondor
  • Chives, in rolls

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the potatoes in a pressure cooker. Peel while still hot and slice thinly. Then season generously with salt and pepper, sprinkle with the granulated stock, Fondor, and finely diced onion. Drizzle with oil and vinegar and pour in a cup of (important) hot water. Mix well now. Season with as much oil and vinegar (and stock if needed) as the potatoes will absorb. Garnish with freshly ground pepper and chives. Caution! Don’t overmix or overcook, or the salad will become too mushy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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