“Bavarian” salad - delicious and different recipes for a hearty snack for any occasion. Bavarian salad - a feast of taste on your table! We turn ordinary products into a delicious salad
Bavarian cuisine is the cuisine of real men who love hearty and spicy dishes of meat and potatoes with vegetable ingredients, seasoned with a bunch of spices and always mustard. Even truly Bavarian salads are independent, highly nutritious dishes that are great as snacks for alcoholic drinks. After all, the Germans are famous all over the world for their love of beer. Therefore, we present several options for a dish called “Bavarian Salad”.
| Product | Quantity |
| Ham | 400 g |
| Cheese | 200 g |
| Pickled cucumbers | 4 things. |
| Red onion | 3 heads |
| Green onions in feathers | 60 g |
| Parsley | 30 g |
| Mayonnaise | 4 tbsp. l. |
| Sour cream | 4 tbsp. l. |
| Tender mustard | 1 tsp. |
| Balsamic vinegar | 1 tbsp. l. |
| Salt pepper | taste |
Ham salad recipe
Cut ham and cucumbers into strips, cheese into small cubes, red onion into thin half rings. In a separate bowl, mix mayonnaise, sour cream, mustard and balsamic vinegar. Chop green onions and parsley. Mix everything together in a large bowl, if necessary, add salt and pepper to taste.
Place the bowl with the salad in the refrigerator for 4-5 hours, then the red onion will be well marinated and all the ingredients will be saturated with each other. Before serving, place the salad in a salad bowl and garnish with parsley sprigs. This simple and very tasty salad is an excellent appetizer for vodka and other strong alcoholic drinks.
Bavarian salad with sausage
Wash the potatoes well and cook in their skins. Cut hunting sausages or bacon into small pieces, fry in a frying pan, remove with a slotted spoon onto a paper towel to drain all the fat. Cut the red onion into half rings and sauté in the same fat in the frying pan in which the bacon was fried. In a separate saucepan, mix sugar, vinegar, mustard, dilute them with broth and put on fire.
Cut the cucumbers into thin slices and place in a saucepan with broth. Let simmer for 2 minutes. Peel the potatoes, cut into quarters, mix with bacon, sautéed onions and finely chopped parsley. Pour boiling broth with cucumbers over everything. Mix well. Don't worry if you think there is a lot of broth - the potatoes will absorb it perfectly. Place in a large deep dish and serve!
This salad is a classic of German cuisine. It is served warm, so it is eaten as a side dish for main courses or on its own. They wash it down with beer. It is surprisingly tasty, aromatic and unusual, but it is debatable which form tastes better – hot or cold!
Bavarian salad with herring
Cut the herring, separate the fillet and cut it into large cubes. Peel the apples and also cut into cubes. Also cut the cucumbers into cubes and the onion into half rings. Mix everything and season with mayonnaise to taste. There is no need to salt the salad - there is enough salt in herring and cucumbers. Place in the refrigerator. The salad will be much tastier if it sits for at least 5-6 hours before serving and its ingredients become saturated with each other.
For salad, it is better not to use canned herring in vinegar, they will spoil the taste. It is better to buy lightly salted herring and cut it yourself. Some German housewives put green peas in this salad instead of an apple (or together with an apple). You can experiment - it will be delicious, no doubt about it!
Open a can of canned green peas, drain the liquid, and rinse the peas with cold water. Then pour it into a bowl with the salad, stir, and then put it in the refrigerator to steep. The salad is very tasty and original; it goes perfectly as an independent dish or as an appetizer with German-style alcoholic drinks - beer, vodka.
23 Reviews
Ulyana
This salad is one of my favorites, it is very tasty and nutritious. I like to make it with sausage, cheese and fresh cucumber, it turns out very tasty. Since the salad is very filling, you quickly get full of it, you won’t eat much of it. Ideal as an appetizer, but sometimes I even cook it just as a separate dish. Instead of mayonnaise, you can add sour cream, it turns out delicious too.
Cool salad from German cuisine. It is very tasty and filling. It's easy and quick to prepare. A great snack for any occasion. You can experiment and add whatever you like, the salad will become a little more varied. I don’t even put it in the refrigerator, it tastes better fresh, and it turns out faster. Our whole family loves it and often asks me to cook it.
Svetlana
I personally liked the Bavarian salad with ham and the Bavarian salad with herring. In principle, they have a different meat base, so for my husband’s birthday, in addition to the usual Olivier salad with potatoes, I prepared both of these salads at once. The salads went just great, one might say with a bang, especially with vodka and cognac. My husband’s friends even asked me to write down the recipes so that their wives could cook at home.
Sergey
There are a great variety of Bavarian rich salads in nature! Most often, this is potato salad, but here, I see, there are subtler options. Bavarian salads can be made from almost anything. The main requirement is that it be tasty, satisfying and plentiful. My favorite option is with meat, cheese, onion and cucumber. If you add potatoes, it will turn out good too!
Evgesha
When we made Bavarian salad for the first time, the recipe with the photo was used exactly as intended 😉 I showed my husband what pieces to cut the ham into. By the way, this is a very tasty option; it doesn’t work so well with any herring.
Elena
This is a very tasty salad, I cook it very often. I prefer to cook it with sausage; you can add either mayonnaise or sour cream. You will quickly fill up with salad, it is also great for any occasion, ideal as a snack. You can try adding different ingredients to taste, you still can’t spoil it, this salad is always tasty, and it’s also easy to prepare.
These salads are sooooo delicious! But be careful if you are watching your figure or are on a diet, since “Bavarian” with sausage has quite a lot of high-calorie foods, but you can easily afford a salad with ham or herring)) within reasonable limits, of course)) by the way, I would recommend using homemade mayonnaise for dressing, it will only improve your dish))
Carmen
Just the other night I made this salad. It’s amazing how perfectly the ingredients in the refrigerator and your recipe matched! The whole family appreciated the Bavarian salad: both the husband and the son really liked it. They are culinary conservatives, and often they don’t take new dishes very well. And this salad was devoured in one sitting. Thanks for the recipe. Moreover, it is so fast! It's easy and simple to prepare and delicious.
Faith
After four years of experience, we finally found out that Bavarian salad with sausage is just right for a New Year’s feast. No Olivier - we make Bavarian, salad with croutons and salad with crab sticks. Guests are always happy!
Anastasia
Bavarian salad is my husband's favorite dish. Any holiday is incomplete without it. The only thing when cooking it is that it screams at me to add more ham and mustard. Well, he’s a fan of spicy and meaty things. What I like about the salad is the ease of preparation and its quantity - there is a lot of it and it’s nice to put on the table. The salad itself turns out to be very satisfying, after eating it you no longer want hot dishes. Sometimes I just make this salad for myself and my husband for dinner. So thank you for the recipes. I also want to try Bavarian salad with herring - it will be an interesting combination, but I think it will also be tasty and unusual and appetizing
Maksim
It’s okay, the salad is delicious, you can eat it, but it’s not for everyone. I am now talking about Bavarian sausage salad. Of course, it doesn’t cook quickly, but it’s tolerable, you can cook it once every month or two. Since frequent consumption, in my opinion, can lead to obesity, since the salad is very high in calories. The advantage of Bavarian salads is that they are made from almost any product; you just need a little imagination and the salad is ready. But my choice fell on the salad with sausage, I liked it, although there are salads that are tastier. As I said above, it’s not an acquired taste, so look for your favorite salad, experiment and you will definitely find it, but I took note of the Bavarian salad with sausage for myself!
Marina
I also often prepare Bavarian salads very simply, quickly and most importantly delicious. One of my favorites is with chicken and beans. I take smoked chicken, canned champignons, canned beans, onions, mayonnaise and spices. There is probably no faster or easier way to prepare a salad. I often cook this when we go out of town to relax in nature, so we don’t have to bother with washing vegetables and fruits. I cut the chicken, opened the cans, mix everything, add mayonnaise, salt and pepper to taste and the appetizer is ready. And at home, instead of beans, I add canned pineapple and egg, it turns out to be a very refined taste.
Detailed description: Bavarian salad classic recipe from available ingredients and detailed preparation information taken from several sources.
Bavarian salad is one of the variants of traditional German salads. Quite filling, moderately spicy, men really like it. The characteristic fruity and nutty flavor of Emmental cheese gives this recipe a special piquancy. But for real gourmets, we can recommend a little trick that will give the salad a unique taste and aroma - pumpkin seed oil. Just season your salad with it and you just won't be able to tear yourself away from it. It keeps well in the refrigerator, you can take it with you on a picnic or just eat it freshly prepared.
Ingredients (for 3-4 people):
- 200 g sausages (Vienna, Munich or any other - without fillers)
- 150 g emmental cheese (you can also use any other semi-hard cheese, but emmental is better)
- 150 g pickled cucumbers (gherkins)
- 100 g Yalta onion
- 4 tablespoons gherkin brine
- 4 tablespoons white wine vinegar
- 4 tablespoons vegetable oil (pumpkin seed oil is best)
- freshly ground black pepper
- sea salt
- black bread
Bavarian salad recipe:
1. Cut sausages and cheese into strips, gherkins into cubes, and onions into half rings. Mix in a salad bowl.
2. Add gherkin brine, wine vinegar and pumpkin seed oil. Salt, pepper and mix all ingredients. Leave the salad to soak in the dressing for half an hour.
3. Serve with a slice of fresh black bread, warmed in the toaster.
Bon appetit!
Traditional Bavarian cuisine is distinguished by very tasty and satisfying dishes. Even salads do not serve as appetizers, but are served separately or as a side dish for meat. This can be explained by the fact that they are very nutritious. They include meat products, cheese and fresh vegetables. Traditionally, Bavarian salad contains sausages or German sausages, pickles, cheese and herbs. You can add other vegetables, such as tomatoes or the German favorite cabbage. There is another version of the classic “Bavarian” salad – potato salad. This is also a very filling and tasty dish.
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Features of Bavarian salads
They all contain meat products. Most often these are sausages, smoked sausage or brisket. But such salads with chicken are also common. “Bavarian” salad is distinguished by aromatic and moderately spicy seasonings. Most often it is vinegar, mustard, black pepper and herbs. It is seasoned mainly with a special sauce, which is prepared separately. But there are options with mayonnaise, sour cream or olive oil. Bavarian salad ingredients are most often cut into strips. But you can cut them into cubes, and small gherkins are sometimes added whole.
“Bavarian” salad with chicken
In addition to sausages, traditional German dishes often use white, lean meat. It is tender but nutritious. It is also included in Bavarian salads.
1. Classic salad with beans and mushrooms - quite filling and has an unusual taste. It is very simple to prepare: mix everything and season with mayonnaise. What does it contain? Smoked chicken breast, canned beans, pickled mushrooms, onions and herbs. Salt and pepper are added to taste.
2. Bavarian salad with chicken and croutons turns out to be tasty and nutritious. It's quick and easy to prepare: cut smoked chicken, tomatoes and hard cheese into cubes and mix, season with mayonnaise with grated garlic and pepper. Before serving, add white bread croutons, dried with paprika and salt.
- smoked ham - 3 pcs.;
- canned champignons - 200 g;
- canned beans - 200 g;
- crackers - 100 g;
- onions - 3 pcs.;
- mayonnaise - 5 tbsp;
- greens - 1 bunch;
- ground pepper - to taste;
- salt - to taste.
Recipe:
- First, we peel the onions, cut them into several parts, and then cut them to obtain thin half rings.
- We wash the greens and cut them finely. You can take parsley, dill or celery.
- Separate the chicken meat from the bones and cut it into cubes. The skin can be removed, but you can also cook with the skin on.
- Open the jar of beans, drain the water from the jar, and rinse the beans with water.
- Open the jar of mushrooms and drain the water from the jar. To save money, you can cut the mushrooms into smaller pieces.
- Mix the ingredients in the form of onions, herbs, chicken, beans and mushrooms in a large bowl.
- Add mayonnaise sauce and a little ground black pepper with other seasonings of your choice. Mix everything with chicken meat.
- Let's taste it. If any ingredient is not enough, add it to the salad.
- Leave the dish in the refrigerator for thirty minutes to cool completely.
- Sprinkle the salad with croutons.
- Salad ready. Can be served along with other appetizers and hot dishes.
Cooking secrets:
- In order not to cry while cutting onions, it is better to put them in the freezer for a while or chew gum while cutting onions. When cutting onions, you can also wet the knife in cold water.
- The croutons are best added at the end as a garnish to maintain their crunchy texture. Use natural, homemade crackers. Industrial ones contain bad substances that will only harm the body.
- Add the salad dressing at the end, as this will soak the salad better. Mix all the ingredients in a large bowl, it’s much more convenient.
- Instead of high-fat mayonnaise, use a sauce made from sour cream and low-fat yogurt. The consistency and taste is not at all inferior to mayonnaise sauce.
- Instead of smoked legs, you can safely add sausages, doctor's sausage or fried chopped chicken fillet.
- Bavarian salad can be decorated with fresh cucumbers or tomatoes. They not only decorate, but also add piquancy to the dish.
National cuisine. It is known far beyond the borders of its historical homeland, and its demand is explained by the fact that it allows culinary specialists to show all their imagination. In today's article you will find the most interesting recipes for this snack.
Option with canned beans
Using the technology described below, you can relatively quickly create a nutritious and moderately spicy dish. It keeps well in the refrigerator, so it can be prepared for future use. To make a delicious Bavarian salad with chicken and canned beans, you will need a little free time and a little patience. To avoid delaying the process, make sure in advance that you have on hand:
- 150 grams of canned red beans.
- A pair of smoked chicken legs.
- 100 grams of canned champignons.
- Medium onion.
- 4 tablespoons of mayonnaise.
- A bunch of herbs, salt and spices.
Process description
Due to the fact that none of the ingredients included in the Bavarian salad require pre-heat treatment, it is prepared very quickly and simply. The first step is to deal with the onions. It is peeled, washed and cut into thin half rings. If desired, lightly sprinkle it with a couple of drops of lemon juice or vinegar.
Smoked hams are separated from the skin and bones, and the meat is cut into small, approximately equal pieces and combined with onions. Washed and finely chopped greens and beans are also sent there. Then chopped champignons are placed in the almost finished Bavarian salad. All this is salted and sprinkled with spices. Before serving, the salad is seasoned with mayonnaise of any fat content, mixed and placed in a beautiful bowl. It is advisable to eat it cold.
Option with tomatoes and hard cheese
This method allows you to quickly and easily prepare a light and tasty snack. It can be served not only for a family dinner, but also for a holiday meal. Since this Bavarian salad recipe requires the use of a specific grocery set, buy everything you need in advance. This time you will need it:
- 250 grams of chicken meat.
- 3 ripe tomatoes.
- 100 grams of hard cheese.
To season this dish, you will have to make your own sauce. Therefore, make sure you have on hand in advance:
- 50 grams of sour cream.
- 3 cloves of garlic.
- 50 grams of mayonnaise.
- A teaspoon of ground pepper mixture.
Since we will be preparing a salad with chicken and croutons, you will additionally need to stock up on a few more ingredients, including:
- ½ teaspoon salt.
- 200 grams of loaf.
- ½ teaspoon paprika.
Cooking technology
The first thing to do is to tackle the chicken. It is washed, filled with cold salted water and boiled. The finished meat is removed from the broth, cooled and cut into small pieces. Then tomato slices and grated cheese are added to it. They add some salt and put it aside.
Now you can make the sauce. To prepare it, combine crushed garlic, spices, sour cream and mayonnaise in one bowl. Whisk everything well until smooth. The resulting sauce is seasoned with the almost finished appetizer and mixed carefully. At this point it's time to start making crackers. They are made from a loaf cut into cubes. It is sprinkled with salt, seasoned with paprika, placed on a baking sheet and put into the oven. The crackers are prepared at one hundred and fifty degrees. Once they are browned, they are placed in a bowl with all the ingredients. Serve the salad with chicken and croutons immediately after preparation. Otherwise, the pieces of the toasted loaf will get soggy in the sauce and stop crisping.
Option with sausages and pickled cucumbers
Preparing this savory, moderately spicy dish takes no more than half an hour. This speed is explained by the fact that almost all the ingredients of the “Bavarian” salad do not require long-term heat treatment. Therefore, this snack can be created without any problems if guests unexpectedly visit your house. To do this you will need:
- 350 grams of sausages.
- 4 pickled cucumbers.
- 180 grams of hard cheese.
- 4 red onions.
- 120 grams of mayonnaise.
- Egg.
- 30 grams of mustard.
- A bunch of parsley.
- 1 gram of 3% vinegar.
- A pinch of salt and pepper.
Sequencing
You need to start the process with a chicken egg. It is washed, filled with cold water and hard-boiled. The finished product is cooled, peeled and cut into cubes. Then it is combined with chopped herbs, onion half rings and thin strips of cucumber. Diced cheese and sausage rings are sent into the same bowl.
Now it's time to move on to preparing the dressing. To do this, combine mustard, sour cream, vinegar and mayonnaise in one bowl. Beat everything well with a whisk, add salt and season with spices. The resulting sauce is poured into a bowl with almost ready-made “Bavarian” salad with hunting sausages. All this is carefully mixed and placed in the refrigerator for a short time. After just fifteen minutes, the dish can be served. If desired, it is decorated with sprigs of fresh herbs.
Option with gherkins and potatoes
This very nutritious and tasty dish is made according to an extremely simple recipe. It successfully combines several interesting components. Therefore, it is equally appropriate for a family lunch or a dinner party. Before you prepare the Bavarian salad, double-check that you have everything you need in your home. This time you should have at hand:
- 3 hunting sausages.
- 14 pickled gherkins.
- Medium potato.
- A couple of tablespoons of frozen green peas.
- Package of chopped bacon.
- A couple of tablespoons of olive oil.
- ½ teaspoon salt.
- Fresh parsley.
Cooking algorithm
This recipe for “Bavarian” salad is extremely simple. Therefore, any beginner can easily cope with such a task. At the initial stage, you should deal with potatoes. The tuber is thoroughly cleaned of soil residues, washed, filled with cold water, salted and placed on the stove. After about ten minutes, the cooked potatoes are cooled, peeled, cut into centimeter cubes and placed in a suitable bowl. Thin rings of hunting sausages, circles of gherkins and slices of bacon are also added there.
Now it's time to tackle the green peas. It is carefully immersed in a pan of boiling water and taken out after three minutes. As soon as excess liquid has drained from it, it is added to the bowl with the rest of the products. The almost finished Bavarian salad is seasoned with salt, high-quality olive oil, gently mixed and served. If desired, it is decorated with strips of bacon and sprigs of fresh parsley.
Option with champignons
This recipe is slightly different from the previous ones in the set of ingredients used. Therefore, make sure in advance that your kitchen has everything you need. To prepare a tasty and satisfying salad you will need:
- 100 grams of fresh champignons.
- Egg.
- Large pickled cucumber.
- Medium potato.
- 150 grams of Bavarian sausages.
- Salt, herbs and mayonnaise of any fat content.
Description of technology
The washed and dried champignons are cut into not too thin strips and fried in a small amount of vegetable oil. The browned mushrooms are transferred to a suitable bowl and combined with chopped pickled cucumber. Pre-fried circles of Bavarian sausages are also sent there.
Separately boil the chicken egg and potatoes. Once they are completely ready, they are cooled, peeled and cut into cubes. The products prepared in this way are placed in a bowl with the remaining ingredients. All this is salted, seasoned with mayonnaise and mixed very carefully, trying not to damage the integrity of the cut pieces. The finished salad is decorated with fresh herbs and served.
- This is a very popular dish, both in Germany and Austria. The dish is common, common and very tasty. In our family, I often prepare German-Austrian potato salad, because we love it very much, and for my husband, it is also a taste of childhood. My mother-in-law, who is half German, used to often make this salad at home, just like her German mother did. The Bavarian version of potato salad is slightly different from the German-Austrian version. This salad is made with smoked bacon, speck, as the Bavarians call it, and not with sausages, and pickled cucumbers are added to the salad. And this is one of the best potato salads I have ever made or tried. I didn’t even think that pickled cucumbers would so enrich this salad with fresh taste and diversify the texture with their crunch.
Ideally, for potato salad, you need to use medium-starchy potatoes. Not the kind that completely boils down, but also not the kind of waxy kind that holds its shape too well. The first will be mashed potatoes, not a salad, and the second will not absorb the aromatic marinade and it will drain from the potatoes. Therefore, a golden mean is needed here. Although this is also a matter of taste. The mother-in-law mashes the potatoes in a frying pan so that they better absorb the marinade and for her it is more of a puree than a salad. And someone wants perfectly shaped potato pieces...
If desired, you can leave the potatoes in the marinade longer. Even for a day. Just reheat everything together before serving. Or you can serve it cold. Some people serve potato salad warm, others chilled. In my opinion, it tastes good warm, but not hot. Then its spiciness is most felt and the consistency of the potatoes is very pleasant.
Ingredients
- 500 grams potatoes, boil until tender in their skins
- 150 grams bacon
- 1 small onion, cut into half rings
- 100g pickled cucumbers, cut into slices, or half circles if the cucumbers are large
- Salt to taste
- Generous portion of freshly ground black pepper
- 1/3 bunch of chives, finely chopped
For refueling:
- 100 ml
- 2 tsp mustard (not spicy)
- 1 tsp Sahara
- 3 tbsp. apple cider vinegar
- 3 tbsp. vegetable oil
1) Peel the potatoes, cut each into 4 pieces lengthwise and cut each quarter into thick slices.
2) In a small bowl, combine all ingredients for the dressing and stir until smooth.
3) Brown the bacon in a dry frying pan. Render as much fat as possible.
