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🥔 Authentic Bavarian Kartoffelsalat (Potato Salad)

Ingredients
  • 2 lbs waxy potatoes (Yukon Gold or small red potatoes)
  • 1 cup hot vegetable or chicken broth (240 ml)
  • 3 tbsp apple cider vinegar (or white wine vinegar)
  • 3 tbsp neutral oil (sunflower or rapeseed)
  • 1 tsp Dijon mustard (optional but helps emulsify)
  • 1 tsp sugar
  • Salt & freshly ground black pepper, to taste
  • 2 tbsp • chopped fresh parsley
  • • Optional garnish: thinly sliced radishes or pickled cucumbers
Instructions
    Cook potatoes
  1. 1
    Boil whole, skin-on potatoes until just tender (about 20 minutes).
  2. 2
    Drain, peel while still warm, and slice into ¼-inch rounds.
    3. Make dressing
  3. 3
    In a small bowl, whisk vinegar, mustard, sugar, salt, and pepper.
  4. 4
    Pour hot broth into the mixture and whisk.
    5. Combine
  5. 5
    Place warm potato slices in a large bowl.
  6. 6
    Pour dressing over potatoes, toss gently. The warm potatoes will absorb the liquid.
    7. Finish
  7. 7
    Let sit 30 minutes so flavors meld (add more broth if it looks dry).
  8. 8
    Drizzle with oil, toss again.
  9. 9
    Sprinkle parsley on top before serving.
Read it online: https://wayfarerspantry.com/thepantry/recipe/%f0%9f%a5%94-authentic-bavarian-kartoffelsalat-potato-salad/