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Bavarian Potato Salad : Vegetarian

Bavarian Potato Salad : VegetarianThis salad is traditionally served warm. I used Yves “The Good Dog” vegetarian frankfurters here, but any vegetarian brand will work.

Serves 5-6.


  • 4 medium russet potatoes
  • 5-6 vegetarian wieners
  • 1 Tbsp vegetable oil
  • 1 Tbsp butter
  • 1/3 c chopped red onion
  • 1 Tbsp all purpose flour
  • 1 Tbsp packed brown sugar
  • 1/2 tsp salt
  • 1/2 tsp dry powdered mustard
  • 1/8 tsp white pepper
  • 1/2 c water
  • 2 Tbsp cider vinegar
  • 3/4 c chopped celery
  • 3/4 c chopped red bell pepper
  • 1 c shredded cheddar cheese


  1. Place washed potatoes in a medium pot and add salted water to cover. Over medium heat, bring to boil.
  2. Simmer 30 minutes. Rinse under cold water. Allow to cool until you can handle them.
  3. Peel potatoes and dice into bite-sized pieces. Place in large bowl.
  4. Cut wieners into one-inch pieces. In a medium skillet over medium heat, warm the oil. Brown wiener pieces in the oil on all sides (for about 5 minutes). Remove from heat and using a slotted spoon, remove wiener pieces to the bowl of potatoes. Save skillet.
  5. In small bowl, combine flour, brown sugar, salt, mustard, and white pepper. Set aside.
  6. In a small beaker, blend water and vinegar.
  7. In the same skillet over medium heat, melt butter. Add onions, and saute two minutes.
  8. Whisk in flour mixture until bubbly. Add water/vinegar mixture and whisk until thick and it has simmered 1 full minute.
  9. Stir in the celery and red bell pepper. Allow to cook one more minute. Pour over potatoes and frankfurters. Toss gently until the sauce has coated everything.
  10. Preheat oven to 350 degrees F and butter a 2-quart casserole dish.
  11. Place half of the potato mixture in the bottom of the dish. Add half of the cheese.
  12. Repeat, ending with cheese. Bake 15 minutes, or until cheese is melted. Serve warm.

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