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Kartoffelsalat bayrisch, Bavarian potato salad.

Servings: 6


  • 1 kg potadoes, steamed a day in advance
  • 125 ml meat or vegetable broth
  • 2 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 white onion
  • 1 pinch caster sugar
  • salt and peper to taste
  • chives to garnish


  • Put broth in a pan on mediuum heat, when it comes to a boil add the finely chopped onion, oil, vinegar and sugar.
  • Boil until the onion is tender, menawhile slice potadoes in thin slices and put them into a bowl.
  • Pour the broth over potadoes, mix well with a spoon and season with salt and pepper.
  • Add the chopped chives.
    You can eat it immediately or, and I find this far better, let it cold well then eat with a lot of nurnbergwurst