Potato Salad (German Bayrischer Kartoffelsalat)

Bayrischer Kartoffelsalat is potato salad and real Bavarian style potato salad bears no resemblance to what we Americans call "German Potato Salad". No bacon. Uh uh, none of that. No sweet- tart combination. Nope, not even a little bit. This is the authentic German Potato Salad served in every restaurant and every single Bier Garten in Bavaria. My first experience with this potato dish made me pause and go "hhhmmm". Certainly not what I was expecting but after the first few bites I was hooked! I have made it several times now and my appreciation grows with every serving. There is no mayonnaise used so it’s a perfect picnic dish. Traditionally served warm or cold but never hot. A true Bavarian specialty, Kartoffelsalat is potatoes simply dressed with an oil and vinegar mixed with a touch of sugar and mustard. So simple, yet so delightful.

2 lbs medium potatoes plain old white boilers work just fine
¾ cup beef or chicken broth, heated
½ cup onion, chopped
1/3 cup salad oil, such as Canola
¼ cup apple cider vinegar
2 Tbsp. brown mustard or Dijon
1 Tbsp. sugar
1-2 Tbsp. fresh chives or parsley, minced
sea salt
black pepper, freshly ground

Place the potatoes in a large pot and add enough water to cover by 1-2". Bring to a boil. Reduce heat to medium and continue to boil until potatoes are cooked through and can easily be pierced with a fork. Drain and set aside to cool.

When cool to touch, peel the potatoes, slice them in half and then slice into ¼" slices. Put the potatoes in a large bowl and carefully add the hot broth and the onions. In a small bowl, whisk together the oil, vinegar, mustard, sugar, salt and pepper until smooth. Gently stir this vinaigrette into the potatoes. Finish with the chives or parsley.

Adjust seasoning to taste and serve at room temperature or cold. Kartoffelsalat tastes best if you let it rest for an hour or two to meld the flavours.

Makes 4-6 servings.