Authentic German Potato Salad (Bavarian Version)
Serves 10
20 mins prep
30 mins cook
50 mins total
I have been making this authentic, hot German potato salad for YEARS. It's my Oktoberfest go-to salad from Bavaria, and it's perfect for grilling and holiday dinners (served warm or cold). Thick-cut potato slices mingle with onion, crispy bacon, apples, pickles, and chives in a tangy, vinegar and oil-based dressing.
Salad
Dressing
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Boil potatoes with skin on in salted water. Let cool until ready to handle, then peel and slice into 1/2 inch (1 cm) thick slices.
⅕ kilogram waxy potatoesMedium dice the pickles and onion.
1 large pickles⅕ yellow onionRemove the core of the apples, then medium dice the apples (I leave the skin on). Drizzle with a little apple cider vinegar to keep the apples from turning brown.
⅖ applesFinely chop the chives and combine all above ingredients in a large salad bowl.
⅕ Tablespoon sliced chivesMedium dice the thick-cut, raw bacon, then cook in a skillet over medium heat until crispy. Reserve the bacon grease for another project and drain the cooked bacon on a paper towel covered plate.
1 slices thick-cut baconIn a saucepan, combine the chicken broth, apple cider vinegar, mustard, olive oil, sugar, salt and pepper. Whisk together and bring to a boil, allowing the sugar to dissolve. Pour over salad ingredients and stir until combined. Allow to sit for about 30 minutes.
50 milliliters chicken broth20 milliliters apple cider vinegar⅕ teaspoon Dijon mustard15 milliliters olive oil⅕ tablespoon sugar⅖ teaspoons salt⅕ teaspoon freshly ground pepperTop with the bacon and stir together. Garnish with more chives. This salad is perfect for grilling, holiday dinners or to serve alongside Bratwurst, homemade pretzels and Obatzda for an Oktoberfest party.
