Bavarian Potato Salad

Prep-Time: 15 minutes
Cook-Time: 45 minutes

INGREDIENTS (4 Portions)

• 1 lb Dutch potatoes (waxy, firm varieties)

• Water

• 1/4 yellow onion

• 1/2 cube vegetable bouillon

• 1/4-1/2 lemon, juiced

• 1/2 tsp yellow mustard (Dijon or German-style)

• Salt

• Freshly ground pepper

• Ground cumin

• 2 tbsp white balsamic vinegar

• 2 tbsp neutral oil (such as sunflower or canola)

• 1/4 bunch flat-leaf parsley

UTENSILS

• Large pot

• Cutting board

• Sharp knife

Bavarian potato salad is a classic side dish, known for its zesty, savory flavor that pairs beautifully with hearty mains like Schnitzel, Fleischpflanzerl, and pork roast. Its tender potato slices, infused with a flavorful warm dressing, make it a versatile addition to any meal.

01
Place the potatoes in a pot with approximately 1 quart of water and 2 tablespoons of salt. Bring to a boil, then reduce to a gentle boil and cook for 30-45 minutes, or until the potatoes are tender. Test for doneness with a sharp knife—it should slide through easily. Drain the potatoes and allow them to cool completely before peeling. This step is essential to ensure the potatoes maintain their shape when sliced and can effectively absorb the dressing. For convenience, you can start preparing the potatoes early in the day or use day-old cooked potatoes.

02
In a small bowl, pour 1 cup of water over the finely chopped onion. Add 1/2 cube of vegetable bouillon and bring to a boil. Then mix in lemon juice, mustard, white balsamic vinegar, oil, salt, pepper, and cumin. Adjust the seasoning to taste; the dressing should be slightly salty, as the potatoes will absorb the flavors.

03
Carefully peel the cooled potatoes with a kitchen knife. The skin should come off easily. Slice the potatoes into 1/8 to 1/4 inch rounds and place them in a large bowl. Season the slices with salt, pepper, and a pinch of cumin.

04
If the dressing has cooled, warm it slightly before pouring it over the potato slices. Gently toss to combine, ensuring the dressing coats all the potatoes. Let the salad rest for at least 30 minutes, to allow the flavors to meld. Season to taste before serving and garnish with the finely chopped parsely.

05
Serve the Bavarian potato salad at room temperature or cold, as a perfect side for grilled meats, Fleischpflanzerl, Leberkas, sausages, or Schnitzel.