Traditional Bavarian Potato Salad

In this recipe, I will show you how to make traditional Bavarian potato salad.

There are plenty of German potato recipes out there, but the most important thing to remember is that we divide them into two main categories: German potato salads with mayo and German potato salad without mayo, so with oil and vinegar. Bavarian potato salad belongs to the second group, and if you have never tried potato salad without mayo, you will be impressed, I promise.

In the South part of Germany, we tent to make our potato salads without mayo, just with oil and vinegar dressing. In Northern Germany, they love adding mayo to it. I find both variations good and I prepare them, depending on the dish I am cooking. 

To ensure that the Bavarian potato salad turns out extraordinary, please make sure that you:
– choose the right potatoes. The best potatoes to use are waxy potatoes, so those with less amount of starch because they are likely to keep their shape after being cooked
– combine all ingredients when they are still warm. Warm potatoes absorb the dressing better which gives them an excellent taste
– have enough dressing, so the potatoes don’t soak all of it!
– set the potato salad aside for some time, but stir often so the ingredients combine well

Traditional Bavarian Potato Salad – Ingredients, Taste & Texture

The salad is moist; potatoes have a terrific taste because they soaked some of the dressing and onions and pickles give it extra taste and crunch. Bacon enhances the flavour and if you want, to have a fresh note you can also add chopped apple to it. Traditionally we make potato salad from jacket potatoes that we peel when still warm, slice and set aside. After the dressing has been cooked, we mix all ingredients well and set the salad aside so the potatoes can soak a bit of the dressing and the flavours will combine.

If you like herbs, you can add a bit of chive or parsley to it. This potato salad can be served warm, at room temperature or cold. For me, room temperature works just fine. 

All traditional potato salads are exceptional and go well not only with meat but also fish. Bavarian Salad mainly goes exceptionally well with Veal Schnitzel, any kind of Bratwurst, but also Salmon. German potato salads without mayo go well with pork and any dishes that contain a good amount of fat. Potato salads with mayo you can serve with beef or chicken, so you have the right balance. 

You can keep your potato salad for up to 2-3 days in the fridge and it tastes best when it had a few hours’ time to rest in the fridge before being served. Some dishes need a bit of time so the ingredients can combine well and that step very of makes a huge difference in taste!

Have you ever made any German potato salads before? If yes, what is your favourite one? If not, what are you waiting for?:)

If you are interested in more traditional German potato salad recipes please check our Swabian Potato Salad recipe.

More Potato Salad Recipes:
Swabian Potato Salad – German potato salad without mayo
Polish Potato Salad

More BBQ recipes
Traditional Coleslaw
BBQ Watermelon & Feta Salad

And if you would like to know what are the regional differences between all potato salads here in Germany I would like to encourage you to watch one of your latest videos: 3 German Potato Salad Varieties – South vs. North of Germany.

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