Authentic German Potato Salad (Bavarian Version)
Serves 10
20 mins prep
30 mins cook
30 mins Soaking Time
80 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.
kilogram waxy potatoes
Medium dice the pickles and onion.
large pickles
yellow onion
Remove 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.
apples
Finely chop the chives and combine all above ingredients in a large salad bowl.
tbsp sliced chives
Medium 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.
slice thick-cut bacon
In 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.
milliliters chicken broth
milliliters apple cider vinegar
tsp Dijon mustard
milliliters olive oil
tbsp sugar
tsp salt
tsp freshly ground pepper
Top 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.
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