Prep 0 mins
Cook 0 mins
- 946.36 ml potatoes (Potatoes should be peeled and sliced 1/4-inch thick.)
- 473.18 ml chicken broth (either home made or commercial)
- 2.46 ml salt
- 59.14 ml vegetable oil
- 78.07 ml onion, Chopped
- 2.46 ml sugar
- 29.58 ml lemon juice
- 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.
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.
I think this needed more salt or something. This seems pretty authentic but it wasn't the best potato salad I've ever had. We enjoyed it though with Nurenburger bratwurst. It was a good match!
Very easy to make, unfortunately my family wasn't so sure about it. It seemed like it needed something flavor-wise, definitely extra salt and maybe some basil and/or garlic? Probably better quality broth would have helped at any rate. Thanks.