Bavarian Potato Salad

The Oktoberfest in Munich is canceled for the first time since WWII 😢. However, we can still put on our dirndls, raise our steins 🍻 and sing 🎶 ein Prosit, ein Prosit, der Gemütlichkeit 🎶 and eat Oktoberfest fare 🥨 in the comfort of our own homes, right? This weekend marks the last weekend of what would have been the Oktoberfest 2020. So cheers, friends, throw a Bratwurst on the grill and serve this Bavarian Potato Salad on the side! Xoxo Kirsty



Ingredients (serves 6-8)


  • 2 lbs. (900g) potatoes, whole, skin on. Use a waxy variety, such as Yukon Gold or the smaller red potatoes

  • 1 shallot, finely diced

  • 1-1/2 cups (350ml) beef stock, hot

  • 6 tablespoons (90ml) white vinegar

  • 1 teaspoon dijon mustard

  • 1 teaspoon kosher salt

  • 2 tablespoons (30ml) olive oil

  • Freshly ground pepper to taste

  • 1 tablespoon fresh chives, chopped

Rinse the potatoes and place them in a large pot with a steamer basket over water. The water should come up to just below the steamer basket. Cover and steam the potatoes for 25-30 minutes (this may take longer if they’re large), until you barely feel any resistance when you insert the tip of a knife. If you don’t have a steamer insert, you can boil the potatoes for 15-20 minutes, until cooked.


Remove the potatoes when they’re done, and peel them whilst hot. I use a fork and a paring knife so that I don’t burn my hands. I find it easiest to score the skin all around, and then peel. Slice the potatoes into 1/4”-1/2”slices, add the diced shallots, and keep it all covered to keep warm.


Meanwhile, heat the beef stock, and whisk in the vinegar, mustard and salt. Pour the hot stock mixture over the sliced potatoes and gently combine. Cover and set aside for at least an hour to allow the stock to soak into the warm potatoes. When you’re ready to serve, gently mix in the olive oil. Taste for seasoning, adding salt and freshly ground pepper as needed. Finish the dish with a sprinkling of chopped chives. Serve at room temperature.


This is one of those dishes that tastes even better the next day, so if you want to make this ahead, refrigerate it once it’s cooled down, and then take it out an hour before serving.



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