Ingredients for Bavarian German Potato Salad
- 1/2 cup chopped onion
- 1 medium cucumber, thinly sliced
- 6 radishes, thinly sliced
- 1 tablespoon all-purpose flour
- 1/2 cup cider vinegar
- 1/2 cup water
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon ground black pepper, plus more to taste
- 2 lbs small new potatoes, thinly sliced
- 2 tablespoons butter
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How to Make Bavarian German Potato Salad
- Boil the thinly sliced potatoes in salted water until tender but not mushy (about 15-20 minutes). Drain well and set aside to cool slightly.
- While potatoes cook, thinly slice the radishes and cucumbers. Set aside.
- In a small saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in the apple cider vinegar and water. Bring to a simmer, stirring frequently, until the sauce has thickened slightly (about 2-3 minutes).
- Gently fold the cooked potatoes, sliced radishes, and cucumbers into a large serving bowl.
- Pour the hot onion and vinegar mixture over the potatoes and vegetables. Stir gently to combine.
- Season generously with salt and freshly ground black pepper to taste.
- Let the potato salad sit for at least 15 minutes to allow the flavors to meld before serving. It tastes even better the next day!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
11g
Fat
0g
Carbs
11g
