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Bavarian Potato Salad

By chef Leonhard Wenzel

Potato salad with onions and a light vinegar dressing. Great as a side dish to meat or on its own.

30 min
Medium

5 min prep · 25 min cook

Bavarian Potato Salad
240 kcal · per serving
Protein 6g Carbs 49g Fat 1g
Ingredients

What you will need

8 items · serves 1
  • Potatoes 250 g
  • Red Onion 0.5 pcs
  • Pickles 1 pcs
  • Radishes 25 g
  • Mustard 0.5 tbsp
  • Apple Cider Vinegar 0.5 tbsp
  • Herbs 0.25 pcs
  • Vegetable bouillon 0.25 pcs

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Method

Steps to cook

9 steps · 25 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment 🥔✨

  2. Cook the potatoes. Boil the whole potatoes in salted water over medium heat for about 25 minutes, until tender.

  3. Chop the herbs. Rinse the herbs and finely chop them.

  4. Slice the vegetables. Wash the radishes and cucumber and cut them into thin slices.

  5. Chop the onion. Peel the onion and cut it into small dice.

  6. Saute the onion and prepare the dressing. Saute the onion in oil over medium heat for about 2-3 minutes, then optionally add broth (or bouillon dissolved in water) and vinegar, and simmer over low heat for about 5 minutes.

  7. Slice the potatoes. Peel the cooked potatoes and cut them into slices.

  8. Combine the salad. Mix all the ingredients in a bowl so the flavors blend together.

  9. Serve. Serve 🥗✨

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