This Bavarian potato salad is made with broth and vinegar instead of mayonnaise. Since I grew up in the north of Germany, this was unusual for me, but I have to say, it is so good as it makes you focus even more on the potatoes. Are you interested in making this super German potato salad?
I once was invited to a wedding and the buffet displayed two large buckets, each filled with potato salad. We soon learned that the parents of the newlyweds had a bet going. One potato salad was from Saxony, made with mayonnaise and sausages whereas the other was from Swabia. Whichever bucket would be empty first, won. I don’t remember exactly how it went, but I believe the potato salad from Swabia was the first one to be gone. It was similar to this one, made with broth and vinegar. I think the only difference is that it did not contain browned butter as this recipe. I think it speaks for itself that people liked this potato salad so much.
This Bavarian potato salad is prepared with broth and vinegar instead of mayo and has browned butter for extra flavor. Glutenfree and vegetarian. Bring the unpeeled potatoes to a boil in a large pot with a dash of salt. Let cool a little and try to peel while still warm. Then cut in thin slices and transfer to a large bowl. Meanwhile cube the onion into small pieces and simmer in a bit of olive oil until translucent. I like them slightly caramelized, so about 10 minutes, stir in between. Meanwhile brown the butter on medium to low heat. It will first melt and then start smelling nutty and having little brown spots on the ground. Once the butter is browned, transfer to a small bowl and set aside. Use the same pot still with brown spots and all to heat up broth, mustard and vinegar. Add salt, pepper, and cayenne pepper to taste plus about two tablespoons of the browned butter. Stir and then pour this mix over the sliced potatoes. Cover and let sit for an hour, occasionally stirring. The potatoes should absorb the broth. You can transfer to the fridge overnight. Shortly before serving chop parsely and stir again. Serve with Wieners, sausages, meatballs or boiled eggs.Bavarian Potato Salad
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