Bayrisher Kartoffel Salat (Bavarian Potato Salad)

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“This is like a German potato salad served warm, and it's definitely one of the tastiest I've had, so don't wait for Oktoberfest to try making it! I did not include the 2 hour resting time. Timing Hint: This salad may be made a few days in advance and brought to room temperature before serving. This recipe was from the internet. Enjoy!”

Ingredients Nutrition


  1. Place the potatoes and stock in a small saucepan and bring to a simmer. Cook until the potatoes are tender but still retain their shape. Drain the stock, reserving some.
  2. While the potatoes are cooking crisp the bacon in a skillet. When it is browned and crunchy pour off and reserve the bacon fat. Reserve the crisp bacon.
  3. Whisk together until smooth the lemon juice, sugar, Dijon and 4 tablespoons of the warm bacon fat. Toss with the potatoes, onions, crisp bacon and parsley. Add a bit of the reserved chicken broth to moisten if needed. Season to taste with salt and pepper. Cover and let rest for two hours at room temperature before serving.

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