Warm Bavarian Potato Salad
- Yield:6 servings
- Time:23 mins show details
This is potato salad as it should be — warm, bright with vinegar, and utterly without mayonnaise. The hot onion dressing wilts the vegetables just enough while the potatoes drink up every drop of that tangy, flour-thickened liquid. I grow those crisp little radishes specifically for salads like this, their peppery bite cutting through the richness.
Ingredients
- 2 poundswaxy potatoes, sliced into rounds
- 1yellow onion, finely chopped
- 1cucumber, thinly sliced
- 6radishes, thinly sliced
- 2 tablespoonsbutter
- 2 tablespoonsall-purpose flour
- ¼ cupapple cider vinegar
- ½ cupwater
- salt, to taste
- black pepper, freshly ground, to taste
Equipment
- large pot
- small skillet
- whisk
Similar Recipes
Preparation
- 15 mins
Boil the sliced potatoes in well-salted water until just tender, about 15 minutes. Drain and arrange in your serving bowl while still warm. (Keep the potatoes warm — they'll absorb the dressing better this way)
Scatter the sliced radishes and cucumber over the warm potatoes.
- 5 mins
In a small skillet, melt the butter over medium heat. Add the chopped onion and cook until softened and golden, about 5 minutes.
- 1 min
Sprinkle the flour over the onions and stir constantly for 1 minute to cook out the raw flour taste.
- 2 mins
Slowly whisk in the vinegar and water, stirring constantly until the mixture thickens to a light sauce consistency, about 2 minutes.
Pour the hot onion dressing over the potato mixture and gently fold everything together. Season generously with salt and pepper.
Serve warm or at room temperature. The flavors will deepen as it sits.
Save this recipe to your collection
Sign up free
Comments