Bayerischer Kartoffelsalat (Bavarian Potato Salad)
Recipe: #29403
April 22, 2018
Categories: Side Dishes, Onions, Potatoes, German, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy Vegan, Vegetarian, Herbs, more
"Another recipe by the chef at The German Restaurant, one of my favorites! Posted exactly as written."
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (233.3 g)
- Calories 167.2
- Total Fat - 6.9 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 113.7 mg
- Total Carbohydrate - 24.4 g
- Dietary Fiber - 3.5 g
- Sugars - 5.7 g
- Protein - 2.6 g
- Calcium - 28.6 mg
- Iron - 0.9 mg
- Vitamin C - 15.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Add potatoes, water and salt to a large pot. Cook potatoes for about 30 minutes or until potatoes are cooked through.
Step 2
Rinse cooked potatoes with cold water. Set aside and let them cool. Peel potatoes and cut into thin slices. Add potato slices to a salad bowl.
Step 3
Peel and chop onions. Add to the potato slices.
Step 4
In a separate bowl mix the vegetable broth, vinegar, sugar, and oil. Add salt and pepper to taste. Pour over the potatoes and gently fold into potato mixture.
Step 5
Allow to sit and marinate for 2 hours. Fold parsley into potato salad.
Tips
No special items needed.
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