German Potato Salad

Published on 19/01/2012 | In Germany | By Monica |

- Prep Time
- 30 Minutes
- Cook Time
- 15 Minutes
- Yield
- 6
- Difficulty Level

First of all, I want to thank GastronomÃaYCia for giving my Panettone the first prize in the Christmas Recipe contest they made. I won an amazing printer and dinner for two in an international food restaurant of my choice. So I’m so very happy with my super prize! I also just recently came from an amazing trip to India and Nepal, had the opportunity to attend a wonderful fairy tale wedding in Mombai (Vargas Llosa wrote and article about it in his last column) and spent a lot of time with my beautiful family. So I am abolutely recharged and willing to accomplish many things this 2012!

This recipe actually is from 2011, from the latest Christmas, which I spent with my family in Berlin. So, given the circumstances this German Potato Salad could not miss this year. I’ve been cooking it for many years now, this recipe though has new important ingredients such as broth and the juice from the bacon.

Adding the vinegar while still warm not only keeps the potatoes firm but enrichens the flavour, as does the broth and bacon juice. It is a simple salad, delicious to eat with nothing more, with a grilled fish, with sausages, with turkey, etc…. and it is also very simple to make! So here you go, the step by step recipe.

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Ingredients

4 cups of peeled potatoes, diced into large cubes
250 gr bacon
1 big white onion
2 tablespoons mustard
3/4 cup home-made mayonnaise
1/2 taza finely chopped pickles
5 tablespoons white-wine/red-wine vinegar
1/4 cup chicken broth
finely chopped parsley
salt, freshly ground pepper

Instructions

Boil 2 liters of water with salt and add the potatoes. In aproximately 10 minutes they will be ready. Strain and place in a bowl.
Add salt, freshly ground pepper and the vinager while they are still warm.
Cut the bacon into small cubes and fry them. You can add some oil to the pan, however it is not necessary since bacon already has a lot of grease from its own.
Save 2 tablespoons of the grease released after frying the bacon and with kitchen paper remove extra oil from the rest.
Cut the onions into half-moon shape.
Cook at medium and then low heat until soft.
Add the mustard and mayonnaise to the potatoes and move carefully with the help of a wooden spoon.
Add the bacon, onion, pickles and parsley.
Finally add the broth (it should not be liquid) and the bacon juice.
Taste salt and pepper.
Garnish after moving with some more parsley and to the table!!