Bavarian Potato Salad

Bavarian Potato Salad
from https://www.teawithmum.com/

A modern recipe for the type of potato salad traditionally served in Bavaria. This one has bacon, but does not use any mayonnaise!

500 g potatoes (firm boiling)
1 medium onion
2 large pickles
1 large apple such as a Granny Smith
150 g bacon pieces
100 mL strong beef stock
6 tablespoons vinegar preferably apple vinegar
5 tablespoons canola, vegetable or olive oil
1 tablespoon sugar
1 teaspoon mustard
1 teaspoon fresh parsley finely chopped
salt and pepper

Peel and cut the potatoes into slices and boil in lightly salted water until cooked. Germans would traditionally boil them with the skins on then peel and slice them when cooked.

Dice the onion, peel, core and dice the apple, cut the gherkins into small cubes, brown the bacon and drain off the fat and finely chop the parsley.

Pour the stock into a small saucepan. Add the vinegar, oil, sugar, mustard and season well with salt and pepper. Stir to combine well and bring to the boil. Allow to boil for about 30 seconds then remove from the heat.

Combine potato slices, diced onion, gherkin cubes, diced apple, and bacon cubes in a bowl. Pour over the dressing and stir through. Allow the salad to sit and soak up the dressing for about 2 hours, stirring regularly. Add the parsley and check the seasoning and stir through again before serving.

4 servings

Bavarian Potato Salad
from Food & Wine editor Melanie Hansche's mother, Originally appeared: December 2021 / January 2022

The dressing is made with a base of hot chicken stock and vinegar, and it's punched up with tangy cornichons, onion, grainy mustard, dill, and crispy bacon bits. It's important to peel the potatoes and slice them while still hot, then pour the hot dressing over the warm potatoes. This enables the waxy fingerlings to really soak up the liquid while also holding their shape. The salad is best served at room temperature. You can make this up to 2 days ahead of time and take it out of the fridge a few hours before serving.

Reviewer comment: We really liked this potato salad. It has a ton of flavor coming from the dill, chicken stock, and cornichons.

It's good any time of year, but Hansche likes to serve it with Roasted Goose Legs with Sour Cherry Glaze and Gravy for a traditional Bavarian Christmas feast.

2 pounds yellow or gold fingerling potatoes
1/2 - 3/4 cup chicken stock, as needed, divided
2 tablespoons white wine vinegar
2 teaspoons whole-grain mustard
1/2 cup finely chopped red onion
1/4 cup finely chopped cornichons (about 8 cornichons)
2 tablespoons finely chopped fresh dill
2 tablespoons extra-virgin olive oil
3/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon ground black pepper, plusmore to taste

Place potatoes in a large saucepan; add cold water to cover by at least 1 1/2 inches. Bring to a boil over medium-high. Reduce heat to medium; simmer, stirring occasionally, until potatoes are tender, about 14 minutes. Drain and let stand until just cool enough to handle, 5 to 10 minutes. Peel potatoes using a small, sharp knife. Slice into 1/2-inch-thick rounds, and place in a shallow bowl.

Place 1/2 cup chicken stock in a small microwavable bowl. Microwave on high until hot, about 30 seconds. Add vinegar and mustard; stir to combine. Pour over potatoes in bowl; toss gently to combine. Set aside to let soak at room temperature, stirring occasionally, 1 hour.

If potatoes have absorbed most of the stock mixture after 1 hour, stir in remaining 1/4 cup chicken stock. Add onion, cornichons, dill, oil, salt, and pepper; toss gently to combine. Let stand at room temperature, stirring occasionally, at least 2 hours or up to 4 hours. Season with additional salt and pepper to taste.

6 servings