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Ingredients
| russet potatoes: 2 lbs |
| caraway seed: 2 tsp |
| salt |
| onions: 2 |
| chicken broth: 3/4 cup |
| white wine vinegar: 2 Tbl |
| granulated sugar: 2 dashes |
| black pepper (fresh ground//to taste) |
| vegetable oil: 2 Tbl |
| parsley: 3 Tbl (chopped) |
| bacon: 0.5 lb |
Bavarian Potato Salad (Bayerischer Kartoffelsalat)
Credit: Food.com
User rating:
-
Prep Time
120 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- Add scrubbed potatoes, water, salt, and caraway seeds to a large pot. Cook potatoes for about 30 minutes or until potatoes are cooked through.
- Rinse cooked potatoes with cold water. Set aside and let them cool.
- Peel potatoes and cut into thin slices. Add potato slices to a salad bowl.
- Peel and chop onions. Fold into the potato slices.
- In a separate bowl mix the chicken broth, vinegar, sugar, and oil. Add salt and pepper to taste.
- Pour over the potatoes and gently fold into potato mixture. Allow to sit and marinate for 2 hours.
- Fold parsley into potato salad.
- Cut bacon into small pieces and fry in a frying pan until crispy.
- Pour bacon and optionally the grease over the potato salad.
- Serve salad immediately.