A Bavarian Potato salad is a warm potato salad made with a vinegar and oil dressing. The salad compliments other German main course dishes as a side dish.
Boil your potatoes soft. Leave them to cool down and peel.
3-4 Large Potato
Cut the potatoes into thick slices and place them into a salad bowl.
Chop the shallots or onion small and add to the potatoes into the salad bowl.
1 Small Shallot
Season with salt, black pepper, and nutmeg.
½ Teaspoon Salt, ¼ Teaspoon Black Pepper Ground, ⅛ Teaspoon Nutmeg
Dressing
Combine the vinegar and oil, pour over the potato salad.
1 Tablespoon Vinegar, 1 Tablespoon Oil
Heat up the broth, then pour the hot broth over the potato salad in the mixing bowl.
½ Cup Broth
Mix up your potato salad.
Garnish
Serve warm with freshly chopped chives or parsley as a garnish
Chives or Parsley Fresh
Video
Notes
Pick a salad oil such as light sunflower oil or, even better, canola oil.
For the vinegar, use either apple cider vinegar, white wine vinegar or simply distilled white vinegar.
You can choose to serve this German potato salad cold too. This might be the better option (food safety) if you are living in an arid, hot or tropical climate. In that case, simply follow the recipe and leave to cool in the fridge.