Bavarian Potato Salad

A classic Bavarian potato salad with onions, mustard and chives, dressed with a flavorful vinegar and oil broth. It tastes best warm or lukewarm.

By Timo 2 · 4 servings · 35 minutes

Ingredients

  • 1000 g Waxy potatoes
  • 1 Stück Onion
  • 200 ml Water
  • 4 EL Apple cider vinegar
  • 3 EL Cooking oil
  • 1 TL Mustard
  • 1 TL Sugar
  • Salt
  • Pepper
  • 1 Bund Chives

Method

  1. Cook the potatoes in their skins for about 20 minutes until tender, drain, let them steam dry briefly, peel and slice thinly.
  2. Finely dice the onion.
  3. For the marinade, whisk together the water, apple cider vinegar, cooking oil, mustard, sugar, salt and pepper in a bowl.
  4. Add the diced onion and the still-warm potato slices to the marinade and gently toss so the slices do not break.
  5. Let the salad rest for about 15 minutes and, if needed, adjust the seasoning with salt, pepper and vinegar.
  6. Finely snip the chives and fold them in shortly before serving.