Bayerischer Kartoffelsalat (Bavarian Potato Salad)

8-10
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"Another recipe by the chef at The German Restaurant, one of my favorites! Posted exactly as written."

Original recipe yields 8-10 servings
OK

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 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 & Variations


No special items needed.

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