How to make real Bavarian Potato Salad – just one of the recipies featured in the Summer Grillin’ Outdoor Chillin’ special section of the Cleveland Daily Banner
Our very local newspaper, the Cleveland Daily Banner, had asked me recently to submit a recipe for their summer special on outdoor cooking and grilling. Of course I felt honored to contribute, but I also wanted to stay away from the usual meat dishes. You know, when men are asked to tell you about their cooking it usually ends up being some kind of steak/ribs/burger recipe. I am no different. But submitting that I like to throw some nice Brats (Bratwürschtl) on the grill doesn’t really qualify for a recipe.
That’s why my wife Brigitta and I decided to introduce the Banner readers to a staple in the Southeastern cousine, Southeastern German cousine that is. I’d love to link to the special section here, but unfortunately I could only find the introduction text on the Banner website.
Don’t despair. Here it is.
Bavarian Potato Salad (Bayrischer Kartoffelsalat)
A typical side dish for meats and sausages. Usually served luke-warm during the colder months, but perfectly acceptable as a cold side dish for grilled goods. Needless to say that Kartoffelsalat is the best side for Schnitzel, too.
- waxy potatoes (streary, meaning they stay rather solid after cooking). The ones with the red skin are okay, as are “white young“ potatoes. Texture is important, so avoid floury/mealy varieties.
- white wine vinegar
- extra virgin olive oil
- salt, pepper
- mustard (Dijon)
- fresh chives
- vegetable stock (granulated)
- boil 2 lbs. potatoes (25-30 minutes) in lightly salted water.
- In the meantime, peel 1-2 medium sized onions and dice.
- Make vegetable broth according to instructions on package and heat. Pour hot broth over diced onions. Set aside.
- Combine 6 tablespoons of vinegar, salt, pepper and 1-2 teaspoons of mustard in a big salad bowl. Whisk.
- Drain half the broth from the onions and add onions and broth to the vinaigrette.
- Remove boiled potatoes from the water, chill them with cold water and peel them as soon as the heat allows you to barely touch them. Cut potatoes in ¼-inch thick slices and add to the bowl. Stir.
- Add 4-6 tablespoons of olive oil. Stir again.
- Chop chives into small pieces and sprinkle on top.
- Add more salt, pepper and oil, if necessary.
There is a summer variety to this recipe that adds cucumbers (the hothouse kind). Thinly slice the cukes and add before step (7).