Recipe: Bavarian Potato Salad

Just in time for football and tailgating — here’s a traditional dish directly from the kitchen of a former Viking River Cruises chef. Enjoy!

Recipe by Reiner Marks, Director, Business Development, former Viking River Cruise Executive Chef

Ingredients:

• 2 lbs salad potatoes (Yukon gold, New or Fingerling)
• 1 med English cucumber, thinly sliced
• 2 med onions, fi nely diced
• 13 oz. beef or vegetable broth
• 1 oz White wine vinegar
• 1 oz vegetable oil
• 1 Tbsp yellow mustard, medium
• 2-3 tbsp fi nely chopped parsley
• Salt and pepper to taste

Directions:

1. Wash the potatoes thoroughly and steam or boil them, skin on – not too soft. Peel, slice and set aside to cool.
2. Lightly salt the cucumber slices and set aside.
3. Bring the broth to a boil and add the diced onions. Simmer on low heat for 4 minutes and pour the hot mix over the potatoes.
4. Add oil, mustard, salt and pepper and refrigerate for 30 minutes.
5. Using your hands, gently apply pressure to the cucumbers to remove excess liquid. Add cucumbers and the parsley to the salad.
6. Add vinegar to taste

For more information or to book your Viking River Cruise, please call Premier Custom Travel today at (281) 301-5818 or toll-free at (800) 304-6789.