Kartoffelsalat Bavarian Potato Salad with Hot Marinade

German potato salad known as kartoffelsalat shown in three variations.

Kartoffelsalat Bavarian Potato Salad with Hot Marinade

How to make authentic Kartoffelsalat in the Bavarian tradition with a hot marinade of sauted onions, vegetable broth, mild vinegar and mustard. Achieve the landmark creamy coating and the rich flavor of the thick potato slices in just a few easy steps.

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Prep Time: 10

Cook Time: 30

Total Time: 55

Servings: -6 servings

Calories: 308kcal

Author: Milena Perrine

Ingredients

2 lbs Yukon gold potatoes*
1 large onion diced
5 tablespoon vegetable oil or sunflower
3 ½ tablespoon white wine vinegar
1 ½ tablespoon mustard Dijon works great
salt & pepper to taste**
1 ¼ cup vegetable broth

Instructions

Boil the potatoes in salted water for 15-20 minutes (depending on their size) until soft. Do not over boil. Let them cool down a bit and peel the skins. Slice in thick semi-circles or quarter-circles (again depending on the size of the potatoes). Place the slices in a deep bowl.
In a large sauce pan saute the onion in the vegetable oil until soft. Add the vinegar, the vegetable broth and the mustard and stir to combine. Bring to boil and immediately after that pour the hot marinade over the potatoes. Season with salt and pepper.
Stir gently, making sure that all slices are coated in marinade and let sit for at least 15-20 minutes. (The potatoes will acquire the landmark creamy coating of Kartoffelsalat and absorb the flavors of the hot marinade).
Serve the potato salad as is (taste first to determine if additional seasoning is needed) or fold in other ingredients to customize.
For a warm Kartoffelsalat consider adding cooked bacon bits and chives. For a cold version consider sliced radishes, lettuce and green onions. More customization ideas are listed in the body of the article.

Notes

*Alternatively you can use red potatoes. You need waxy potatoes.

**Additionally, use about 1 teaspoon salt per quart of water for the boiling water for the potatoes.

Nutrition