Growing up in Bavaria, warm Potato Salad was more than just a side dish — it was woven into the fabric of family gatherings and Sunday meals, marking every celebration that united us. Every time I make this salad, I’m reminded of long wooden tables, family laughter, and the unmistakable flavors of our home in Bavaria.
My mother always insisted that the potatoes had to be warm, the marinade freshly blended, and the oil added only at the very end. These small rituals felt like secrets passed down through generations. Today, making this salad brings me right back to those cozy afternoons in the kitchen.
To begin the salad, I start by peeling the cooked yellow potatoes and slicing them into thin, even rounds. One extra potato is peeled as well, but this one stays whole — a little Bavarian trick that gives the dressing its creamy body.
While the potatoes rest, I prepare the Marinade.
A whole cooked potato is blended together with warm broth, mustard, sugar, salt, pepper, and white wine vinegar until it becomes smooth and velvety. This mixture has the perfect balance of tanginess and warmth, the kind of flavor that defines traditional southern German potato salads.
Once the marinade is ready, I pour it over the sliced potatoes while they are still slightly warm. This is the moment when the magic happens — the potatoes gently absorb the dressing, becoming tender and flavorful without falling apart.
If the mixture seems a bit dry, I add a splash more broth, just enough to keep the salad juicy but never soupy. I let it rest so the flavors can meld, just as my mother always did.
Meanwhile, I dice an onion and sauté it lightly in a bit of oil to soften its sharpness. Some people add the onions raw, but I’ve always preferred the gentle sweetness that comes from a quick sauté. The onions are folded into the salad, bringing depth and aroma to every bite.
Only when the salad is ready to be served do I drizzle in the oil and toss everything together. A scattering of fresh chives adds color and a hint of freshness.
This Potato Salad is best enjoyed warm or at room temperature, never ice‑cold. It pairs beautifully with Schnitzel, the Bratwurst, a Bavarian Pork Roast, grilled meats, or even just a simple fried egg — the kind of humble meal that tastes like comfort.
Bavarian Potato Salat
Ingredients
- 1 kg boiled yellow potatoes (about 2.2 pounds), Yukon Gold or Red potatoes
- Marinade:
- 125 ml broth (vegetable or beef) — about ½ cup
- 1 tbsp mustard
- 1 tbsp sugar
- 1 tbsp salt
- 1 tsp black pepper
- 6 tbsp white wine vinegar
- 5 tbsp vegetable oil (added at the end)
- 1 medium onion, finely diced
Tips
- Use waxy yellow potatoes (festkochend), such as Yukon Gold or Red potatoes.
- Add the vegetable oil only at the very end, just before serving.
- Mix the potatoes while they are still slightly warm, so they absorb the marinade beautifully.
Instructions
- Cook the potatoes until soft.
- Peel the cooked potatoes and slice them into thin rounds.
- Peel one extra potato, but leave this one whole — it will be used to thicken the marinade.
- To make the marinade, blend the whole cooked peeled potato together with the broth, salt, pepper, mustard, sugar, and white wine vinegar until smooth.
- This creates the creamy, slightly thickened dressing that is typical for Bavarian potato salad.
- Pour the warm marinade over the sliced potatoes and mix gently but thoroughly.
- If the salad seems too dry, add a splash more broth.
- The potato salad should be juicy and well‑coated, but not watery.
- Allow it to rest so the flavors can develop.
- If you like, lightly sauté the diced onions in a bit of oil to soften their sharpness, then add them to the salad.
- Just before serving, mix in the oil and sprinkle with fresh chives.
Notes
Serve the salad warm or at room temperature, never ice‑cold, so the flavors shine.
