Top Review by Bavarian in Wisconsin
This is NOT an authentic Bavarian recipe! For true Bavarian potato salad, potatoes are boiled whole (water is fine, broth is not necessary), and then peeled and sliced (not too thinly) while still hot. Just let them cool slightly until you can bear to handle them. The salad is then immediately dressed with several table spoons of boiling water, (olive) oil and vinegar (NOT lemon juice - BTW 2 TBS won't season much) and plenty of salt and pepper. NO sugar! The potatoes need to be hot to soak in all the flavor. The salad is usually decorated with hard boiled eggs cut into wedges. Onions and thinly sliced cucumbers are usually served on the side so people can mix them into the salad as they like it.
- 4 cups potatoes (Potatoes should be peeled and sliced 1/4-inch thick.)
- 2 cups chicken broth (either home made or commercial)
- 1⁄2 teaspoon salt
- 1⁄4 cup vegetable oil
- 1⁄3 cup onion, Chopped
- 1⁄2 teaspoon sugar
- 2 tablespoons lemon juice
Directions See How It's Made
- Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender.
- Toss warm potatoes with vegetable oil and onions.
- Dissolve remaining 1/4 t salt and the sugar in lemon juice.
- Pour over potatoes.
- Marinate salad 1 to 2 hours before serving.
- Serve at room temperature.