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Easy Bavarian Potato Salad

A original, easy Bavarian Potato Salad recipe. A traditional side dish and must-try for every potato lover. Vegan, low-fat, using no mayonnaise!
Prep Time15 mins
Cook Time2 hrs
Author: Juli


  • 2,5 pound 1,2 kg waxy potatoes*, boiled in the skin
  • 1 onion medium sized
  • 1 cup strong vegetable stock**
  • 1/4 cup apple cider vinegar
  • 1/3 cup oil canola, sunflower seed or olive
  • 1/2 tsp pepper
  • 1 tsp salt + more to taste
  • lettuce***


Short Instructions

  • Peel and slice the potatoes and set aside in a big bowl
  • Give the vegetable stock, vinegar, oil, salt, pepper and onion to a food processor and mix until you have a smooth dressing. As an alternative you can also cut the onion in pieces and mix everything else together using a fork
  • Add the dressing to the potatos, stir through and set aside for 1-2 hours. Mix through occasionally and add salt if desired
  • Right before serving add the lettuce

Detailed Instructions

  • First we have to peel the potatoes and cut them into the desired shape. The smaller you cut the potatoes the mushier the salad will get. I prefer to keep the potato at least a little firm so I aim to keep the pieces a little bigger. Halving and then slicing the potato is ideal. Give the potatoes in a big bowl and set aside.
  • Now we have to decide whether you want onion pieces or want to make the onion part of the dressing. Onion pieces add a little more crunch to the salad but the onion taste will also be a bit sharper. If we go with pieces, slice the onion in the desired size and add to the potatos. If we make it part of the dressing just cut the onion in chunks and add at the next step.
  • Add the vegetable stock, vinegar, oil, salt, pepper and as the case maybe the onion to a food processor and process until you have a smooth dressing. If you want the onion in pieces you can as well mix the ingredients for the dressing with a fory as well.
  • Give the dressing to the potatoes and stir through. Set aside for about 1 to 2 hours and stir through occasionally. If necessary add more salt.
  • Right before serving salt again if necessary and mix in the lettuce


* the potatoes MUST be waxy or you'll end up with a pulp
** I make my vegetable stock using a stock cube. To get a strong vegetable stock I half the suggested water. So when 1 stock cube is suggested to be dissolved in 2 cups of water I'll dissolve 1 stock cube in 1 cup of water instead
*** I used a mix of lamb's lettuce and baby red Swiss chard