Bavarian Potato Salad

Potato salad is a side dish that varies depending on where you are geographically.

While I love me a good ole mayonnaise potato salad with some BBQ in the south, I am obsessing over the German potato salad!

Tart, tangy, and slightly sweet due to the addition of diced apples, you will love this potato salad as much as I do.

ingredients

• 2 pounds Yukon gold potatoes
• 20 small cornichon pickles, sliced
• 1 medium yellow onion, diced
• 2 medium apples, peeled and diced
• 1 cup chicken broth
• 6 tablespoons apple cider vinegar
• 5 tablespoons olive oil
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon Dijon mustard
• 1 tablespoon chives, thinly sliced
• 4 slices thick cut bacon, fried and diced

instructions

1. Boil potatoes, skin on, until cooked through. Cool completely, then peel and slice potatoes into thin slices, about 1 cm thick.
2. In a medium-sized pot, combine broth, vinegar, oil, sugar, salt, pepper, mustard, and bring to a boil.
3. Meanwhile, combine the sliced potatoes, cornichon pickles, onion, apples, and bacon. Toss to combine.
4. Pour warm dressing over the potato mixture, carefully stir, and let sit for 30 minutes prior to serving.

Bavarian potato salad

Boil potatoes, skin on, until cooked through. Cool completely, then peel and slice potatoes into thin slices, about 1 cm thick. Combine the sliced potatoes, cornichon pickles, onion, apples, and bacon. Toss to combine.

In a medium-sized pot, combine broth, vinegar, oil, sugar, salt, pepper, mustard, and bring to a boil.

Pour warm dressing over the potato mixture.

Carefully stir, and let sit for 30 minutes prior to serving.

Serve with grilled sausages and pretzels!