Bavarian Potato Salad

The Ubiquitous Kartoffelsalat

Bavarian potato salad (Bayerischer Kartoffelsalat or Schwäbischer Kartoffelsalat) is a staple on biergarten menus and at Oktoberfest feasts and an iconic side to numerous traditional German food dishes. At its core it is wonderfully simple - a hearty preparation of thick boiled potato slices which have absorbed the rich taste of a delightfully balanced hot marinade. 

The marinating process gives the potatoes a creamy outside, while their insides are moist and flavorful. The creamy coating is the landmark feature of Bavarian potato salad and distinguishes it from others. 

Served in its most basic version Kartoffelsalat is a satisfying comfort food dish and a desirable companion to poultry, fish and meat dishes. Not to mention its strong affinity for beer - it partners superbly with German lagers, both light and dark, but also with styles beyond the realm of German beer. 

What is particularly great about it however is that the basic recipe is just the beginning for many 'dressed up' versions. We have prepared three of our favorites from Southern Germany and listed ideas for more possibilities to build on the classic Swabian potato salad recipe.

Ingredients for German Potato Salad with Warm Dressing

Potatoes. Use a waxy variety such as red potatoes or an all-purpose variety such as Yukon gold potatoes. These lend themselves really well to boiling and best retain their shape. Avoid russet potatoes as they contain too much starch and are too mealy for this recipe.

Vegetable oil. To saute diced onion in. You can also use sunflower oil (very traditional in Swabia and elsewhere in Germany).

Onion. Yellow or red onions as well as shallots are most commonly enlisted in the making of Kartoffelsalat. Use your favorite. 

Vinegar. White wine vinegar, apple cider or sherry vinegar are typical. A main ingredient to the warm vinaigrette.

Vegetable stock or broth. The bulk of the liquid for the flavorful hot marinade. 

Mustard. Dijon mustard or finely ground sweet Bavarian mustard - it is added to the warm marinade for the potatoes. 

Salt and pepper. Both are used to taste - to season the boiled potatoes just before they begin to marinate and then again to season the salad before serving. You will also add salt to the boiling water for the potatoes.

How to Make Kartoffelsalat

• Prepare the potatoes. Boil the potatoes in salted water, in a large pot until soft. Be careful to not over-boil them, 15-20 mins is ideal. Let cool down a bit, peel and slice in thick semi-circles. Place in a large, deep bowl. 
• Make the hot marinade. Dice the onion and saute in the oil over medium heat until soft. Add the mustard, vinegar and broth, stir well and bring to boil. 
• Marinate. Pour the hot marinade over the potatoes and season with salt and pepper. Stir to make sure all slices are nicely coated, then let the salad sit (minimum 15 minutes).

TIP: Allowing the potatoes to soak in the hot marinade lets them absorb the liquid and become infused with its flavors all the way through. This is the primary reason why Bavarian potato salad tastes so much richer and satisfying - instead of only the surface of the potatoes being coated in dressing, the flavors reach deep inside each potato bite. Any marinade not absorbed clings to the surface of the thick slices and adds more flavor to each bite.

How Long Do You Boil Potatoes for Potato Salad?

You should boil the potatoes until they just become tender and you can effortlessly insert the tips of a fork into their flesh and the flesh does not come appart near the fork. Generally this will take about 15 to 20 minutes, depending on the size of the potatoes. 

Boiling the potatoes just right is one of the key rules for preparing German potato salads.

The 5 Cardinal Rules of Bavarian Potato Salad

1. Always use waxy potatoes. 
2. Boil the potatoes just enough to make them soft, but never too soft. To avoid skins bursting during boiling salt the water.
3. Always saute the onions before preparing the hot marinade - this tunes down the harshness of their flavor and ensures that the taste of the salad does not change adversely even if it sits for awhile.
4. Always use oil with subtle (neutral taste) and a mild vinegar.
5. Allow plenty of time for the potatoes to marinate - "the longer the time, the tastier the salad". 

Serve Bavarian Potato Salad Warm or Cold

Bayerischer Kartoffelsalat can be served warm or cold. Both are traditional and each drives the choice of ingredients added to the salad to customize it (ideas are listed below).

Serve as a salad course or a side for these popular entrees:

• Schnitzel
• Brathendl (Roast Chicken)
• Fried fish (pan-fried or beer-battered)
• Frikadellen
• Brats in Beer Gravy 

Customization Options

Option 1: Bacon and Garlic Chives

This is a great combination if you are planning to serve the Kartoffelsalat warm. While the potatoes are soaking in the marinade, simply cut bacon into strips and saute it over medium heat until it renders its fat. Add it to the salad along with garlic chives (regular chives work really well too or a mix of both). Toss and serve or present as shown below.

Option 2: Lettuce, Radishes and Green Onions

This fresh trio adds both crunch and extra flavor to a cold Bavarian potato salad. Simply chop up green leaf lettuce, radishes and scallions and fold into a pre-chilled Kartoffelsalat or present as shown below.

Option 3: Cucumber and Dill

Dill's flavor is a natural partner to both potatoes and cucumber and ties the ingredients of this cold potato salad version together really well. Add a bit of extra vinegar to accentuate the freshness of the sliced cucumber.

More Ideas to Customize a Warm Bavarian Potato Salad

• Sauteed mushrooms & thyme
• Precooked bratwurst, sliced in half or quarter circles and lightly browned in a bit of oil, garnish with parsley
• Ham, diced and lightly browned in a bit of oil
• Boiled egg, peeled and sliced,fresh herbs of your choice
• Sauteed asparagus spears, sliced on the diagonal in 2 inch long pieces

More Ideas to Customize a Cold Bavarian Potato Salad

• Parmesan shavings and red pepper flakes
• Arugula, thinly sliced red onion and feta cheese crumbles
• Basil leaves, mozzarella pearls and a drizzle of balsamic reduction
• Chopped fresh spinach and thinly sliced cured salmon (gravlax)