For 4 Persons you need:

  • (1 kg) potatoes
  • 1 onion
  • (50 ml) very strong beef stock
  • 4 tablespoons vinegar
  • 4 tablespoons cooking oil
  • a half cucumber
  • some fresh parsley (shreded)
  • some fresh chives (shreded)
  • salt and pepper

Boil the potatoes for about half an hour and then rinse with cold water.
Peel the potatoes and cut them into slices. Dice the onion and add it to the potatoes.
Mix the strong beef stock with the vinegar, the cooking oil, the parsley and the chives. Pour this mixture over the potoatoes.
Let this rest for about 15 minutes, then dice the cucumber and add it. Season with salt and pepper.

Tip:
You need strong beef stock, it has to spice the potato salad.
Well suited to:

  • Fish meals
  • Any sort of fried or grilled sausage
  • Any grilled meat

Regions:
The name tells it already, this is the Bavarian version of potato salad.

12 Responses to Bavarian potato salad (Bayrischer Kartoffelsalat)

  • Bernadette says:

    My mother is from the Bayern region of Germany and I’ve never had potato salad prepared as is above. I would like to submit our recipe for Bavarian Potato Salad if possible.

  • Tanya says:

    Bernadette, could you please share the recipe with me? Once I was in Landshut, Bayern and tasted the potato salad. That was one of the tastiest things ever! my mail is t.nizhnik at gmail.com
    Thank you!

  • Amanda says:

    I am American, but my husband is from Bavaria, near Abensberg. This recipe is RIGHT ON, exactly. Except he slices, not dices, the cucumbers. The best potato salad I’ve ever had in my life. And I’ve had lots.

  • Rita says:

    I am from Bavaria, on the southern tip of Starnberger See (Seeshaupt). My other Grandmother is from Riegsee, near Murnau. We love our potato salad as it is a staple in our family. I just wanted to reply to this recipe because we never have heard of using cucumbers in potato salad. Where’d they get this idea? There is a separate version of gurkinsalat (cucumber salad), which is marinated in its juices with vinegar. It’s good too, but the kartofelsalat is the BEST!

  • Sandi Powell says:

    Bernadette, Hope you’re still on this website. Could I have your recipe for Bavarian Potatoe Salad? My email is [email protected]. If Bernadette is no longer available would anyone who has her recipe please respond? It would be greatly appreciated.

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  • Robert S. (formerly from Augsburg) says:

    I was born in Augsburg and we make ours with cucumber. Boil potatoes and put in colander to cool. Potatoes must be peeled, quartered and sliced while still warm in order for the broth to absorb into the potatoes better. Gently stir to keep from turning into mashed potatoes. I then add the vinegar,stir and last the oil because once you add the oil the potatoes will no longer absorb the other flavors. Cucumber is peeled then with the paring knife turned perpendicular to the cuke slice the entire cucumber into a bowl. add some salt and let it sit(I usually do this while the potatoes are boiling) after a while stir cukes and with your hand over them drain off the water that is drawn from the added salt. This may need to be done a couple times. Add cukes to salad, salt and pepper and stir gently. Let sit for about an hour at room temp and taste to adjust for more salt and pepper if necessary. (i also have started using red wine vinegar instead of white and canola oil instead of just vegetable oil, english cucumber because less seeds and i think the white potatoes work best– avoid baking potatoes as the tend to break apart too easy. I even have used 2 to 3 chicken or beef bouillon cubes dissolved in 50ml(1/4 cup) very hot water instead of pre-made broth)and last but not least my onion is finely chopped and no chive. Cant say i would omit, I just have never tried with chive. Enjoy….I know i will be enjoying mine tonight with my German chicken schnitzel….mmmmmmmm Geniessen!

  • ed says:

    Wow! Sounds good, but I prefer the great German, sweet and sour version of the salad. cook potatoes with the skins on them. Mix in a mixture of one part apple cider vinger, 5 parts water, 0ne table spoon of olive oil (virgin) and one part sugar I use Splenda. add about about two medium size onions sataued in the olive oil. Mix and let set together over night. I was in Germany in 1961 -1963 and went to one resturant for this and also loved sour beef. Great cooking.

  • Liz says:

    My mother is from Munderkingen near Ulm. She made potato sald with cucumbers all the time. This is my favorite potato salad.

  • Hiltrud Wilmot says:

    I was born in Wurzburg (Bavaria) and I have never heard of Potato salad made that way.
    cucumbers were made into separate salad.

  • Ingo Schreiber says:

    Great conversation on the subject.
    Many of you authenticity experts may never have bothered to visit the Regierungs-Bezirk Oberbayern but between Burghausen, Tittmoning, Berchtesgaden and Rosenheim, every body serves it with cucumber (paper thinly sliced though).
    Also the comment above when and why to add the oil separately is a bull’s eye shot to explain what make the most refreshing summer-salad you ever tasted. But luckily we all have different tastes.
    Servus.

  • Blair Kranock says:

    Baking is a food cooking method using prolonged dry heat acting by convection, rather than by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones.[1] The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred “from the surface of cakes, cookies and breads to their centre. As heat travels through it transforms batters and doughs into baked goods with a firm dry crust and a softer centre”.’

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