Ingredients:
- 1 lb potatoes, scrubbed
- 1 ¼ cups hot chicken or beef stock
- 5-6 Tablespoons grapeseed oil
- 2 Tablespoons German vinegar
- 1 teaspoon German mustard
- ½ teaspoon sugar
- ½ teaspoon sea salt
- 1/3 cucumber
- 1 large German pickle
- 5 oz cooked bacon, chopped (optional)
- 2 spring onions, chopped
- 2 small onions chopped finely
- 2 tablespoons chopped fresh chives
- 6-8 cherry tomatoes, halved
- Black pepper to taste
Method:
- Cut the potatoes into large cubes and boil in salted water until tender.
- Drain and pour the hot stock over them.
- Leave until cool, by which time they should have absorbed the stock.
- Whisk the oil with the vinegar, mustard, sugar, salt and pepper.
- Halve the cucumber lengthways, scoop out the seeds with a teaspoon and dice the flesh into cubes.
- Chop the pickle to the same size.
- Mix the cooked bacon, cucumber, pickle, onions, chives and dressing into the cooled potatoes.
- Gently mix in the tomatoes and set aside in the fridge for an hour or two.
- Check the seasoning and serve.
More about German Potato Salad:
German potato salads are not just for serving as an accompaniment to a cold meal. There are many hot dishes that are complemented by a good potato salad. The most simple and sublime are meaty Bratwursts, complete with a nice big spoonful of German mustard. Finally — a simple serving tip — don't serve potato salad straight from the fridge. It is best only lightly chilled so remove at least half an hour before serving. — Roz Denny, Modern German Cooking. Courtesy of CMA