This recipe for potato salad brings together my love for crispy bacon, tangy vinaigrettes, and fresh herbs—it’s like the perfect fusion of savory and fresh in every bite! Plus, it’s super easy to whip up and always a crowd-pleaser at gatherings, making it a go-to for sharing good times with friends and family.
The feast that I prepare for Oktoberfest is something I truly enjoy crafting, and my menu simply must include Bavarian Potato Salad. Using 2 pounds of potatoes that have a waxy texture, like Yukon Gold, combined with the smoky flavor of diced bacon and the tang of white wine vinegar, this dish is incredibly flavorful and downright hearty.
I like to bump up the flavor profile with finely chopped onion and fresh parsley. And just like that, you have the makings of a wonderfully nutritious, balanced salad that pairs beautifully with the kind of seasonal festivities that have you wearing lederhosen.
Ingredients
Salad Potatoes: Full of carbohydrates; these are the ones to use for potato salads.
Onion: Contributes taste and a touch of heat.
Bacon: Delivers protein and a smoky essence.
Beef or Vegetable Broth: Contributes to depth and richness.
Vinegar made from white wine: Contributes to the brightness and tang of the dish.
Dijon Mustard: Provides smoothness and a little bit of a bite.
Parsley: A fresh herb providing hue and mild bitterness.
Ingredient Quantities
- 2 pounds waxy potatoes (such as Yukon Gold or red potatoes), unpeeled
- 1/2 cup finely chopped onion
- 1/2 cup diced bacon
- 1/2 cup beef or vegetable broth
- 1/4 cup white wine vinegar
- 2 tablespoons vegetable oil
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chives, finely chopped (optional)
Instructions
1. The unpeeled potatoes should be boiled in a large pot of salted water for about 15-20 minutes, or until they are fork-tender but not mushy. Drain and let them cool slightly.
2. As the potatoes cook, prepare the bacon in a skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, but don’t drain the bacon fat—the next step requires it.
3. Add finely chopped onion to the skillet containing bacon fat. Cook the onion until softened and translucent, about 5 minutes.
4. Incorporate the beef or vegetable broth, white wine vinegar, Dijon mustard, sugar, salt, and freshly ground black pepper into the warm vinaigrette. Bring it to a simmer, but don’t let it boil, or the broth will lose too much flavor in the process. Once the vinaigrette has simmered for a minute or two, it is ready to serve.
5. After the potatoes cool and are safe to handle, remove their skins and slice them into rounds or cubes.
6. In a large mixing bowl, combine gently the sliced potatoes with the warm bacon–onion vinaigrette. Make sure the potatoes are evenly coated.
7. Add the bacon that you have already cooked to the salad and gently toss so that it is distributed evenly throughout.
8. Drizzle the vegetable oil over the salad, tossing gently to mix it with the other ingredients.
9. Seasoning should be tasted and adjusted, if necessary, with salt, pepper, or vinegar.
10. Before serving, you may choose to garnish the potato salad with any of the following: chopped fresh parsley, chopped fresh chives, or other herbs. Serve the potato salad warm or at room temperature for best flavor.
Equipment Needed
1. Large pot
2. Skillet
3. Slotted spoon
4. Knife
5. Cutting board
6. Measuring cups
7. Measuring spoons
8. Mixing bowl
9. Fork (for testing potato tenderness)
10. Spoon or spatula for mixing
FAQ
- Q: What type of potatoes are best for Bavarian Potato Salad?It is recommended to use waxy potatoes like Yukon Gold or red potatoes, as they retain their form remarkably well after they have been cooked.
- Q: Can I make this potato salad in advance?Q: Can you make Bavarian Potato Salad a day ahead?
A: Yes, you can make Bavarian Potato Salad a day ahead. It often tastes better after the flavors have melded, so refrigerate it overnight.
- Q: Is it necessary to peel the potatoes?A: No, peeling potatoes is not necessary. When you leave the skins on, you add texture and nutrients.
- Q: Can I substitute vegetable broth for beef broth?A: Yes, for a vegetarian version of the salad, you may substitute vegetable broth for the beef broth.
- Q: How do I serve Bavarian Potato Salad?The traditional way to serve Bavarian Potato Salad is warm or at room temperature; however, it can be relished just as much when served cold.
- Q: What can be used instead of white wine vinegar?A: You can use apple cider vinegar or red wine vinegar as substitutes for white wine vinegar; however, they may alter the flavor slightly.
- Q: Are chives necessary in this recipe?Chives are not required and can be skipped if you like or if they are not on hand. Still, they add a lovely mild onion flavor that makes this dish super tasty.
Substitutions and Variations
Waxy potatoes: You can use fingerling or small new potatoes instead.
Bacon, diced: 1/2 cup. For a different flavor, use pancetta or smoked turkey bacon.
½ cup broth, beef or vegetable: Chicken broth can be used as an alternative, or even a light beer for a unique twist.
1/4 cup white wine vinegar: You can substitute apple cider vinegar or red wine vinegar for this ingredient.
2 tablespoons vegetable oil. You can use olive oil or canola oil instead.
Pro Tips
1. Boil Potatoes Evenly: To ensure even cooking, start the potatoes in cold water rather than boiling water. This helps them cook uniformly without the outer layers becoming mushy before the insides are done.
2. Rest the Potatoes: After boiling and before slicing, let the potatoes cool down slightly to allow the starches to set. This will help them maintain their shape better when mixed with the vinaigrette.
3. Enhance the Vinaigrette Flavor: Consider adding a tablespoon of rendered bacon fat to the vinaigrette along with the vegetable oil. This will increase the flavor profile and give the salad a more cohesive taste.
4. Mix Gently: When combining the cooked potatoes with the vinaigrette, use a wooden spoon or spatula to gently fold the ingredients together. This avoids breaking up the potatoes too much and retains the texture of the salad.
5. Flavor Infusion: For added flavor depth, allow the potato salad to sit for at least an hour after preparation. This resting time helps the potatoes absorb the flavors of the vinaigrette, resulting in a more flavorful dish.
Oktoberfest Recipes Bavarian Potato Salad
My favorite Oktoberfest Recipes Bavarian Potato Salad
Equipment Needed:
1. Large pot
2. Skillet
3. Slotted spoon
4. Knife
5. Cutting board
6. Measuring cups
7. Measuring spoons
8. Mixing bowl
9. Fork (for testing potato tenderness)
10. Spoon or spatula for mixing
Ingredients:
- 2 pounds waxy potatoes (such as Yukon Gold or red potatoes), unpeeled
- 1/2 cup finely chopped onion
- 1/2 cup diced bacon
- 1/2 cup beef or vegetable broth
- 1/4 cup white wine vinegar
- 2 tablespoons vegetable oil
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chives, finely chopped (optional)
Instructions:
1. The unpeeled potatoes should be boiled in a large pot of salted water for about 15-20 minutes, or until they are fork-tender but not mushy. Drain and let them cool slightly.
2. As the potatoes cook, prepare the bacon in a skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, but don’t drain the bacon fat—the next step requires it.
3. Add finely chopped onion to the skillet containing bacon fat. Cook the onion until softened and translucent, about 5 minutes.
4. Incorporate the beef or vegetable broth, white wine vinegar, Dijon mustard, sugar, salt, and freshly ground black pepper into the warm vinaigrette. Bring it to a simmer, but don’t let it boil, or the broth will lose too much flavor in the process. Once the vinaigrette has simmered for a minute or two, it is ready to serve.
5. After the potatoes cool and are safe to handle, remove their skins and slice them into rounds or cubes.
6. In a large mixing bowl, combine gently the sliced potatoes with the warm bacon–onion vinaigrette. Make sure the potatoes are evenly coated.
7. Add the bacon that you have already cooked to the salad and gently toss so that it is distributed evenly throughout.
8. Drizzle the vegetable oil over the salad, tossing gently to mix it with the other ingredients.
9. Seasoning should be tasted and adjusted, if necessary, with salt, pepper, or vinegar.
10. Before serving, you may choose to garnish the potato salad with any of the following: chopped fresh parsley, chopped fresh chives, or other herbs. Serve the potato salad warm or at room temperature for best flavor.
