German Potato Salad
Prep
35m
Cook
45m
| Category: | Cocktails & Punches |
| Seasons |
Ingredients
For
4
Serving(s)
Ingredients:
| 1 lb potatoes, scrubbed |
| 1 1/4 cups chicken or beef broth, hot |
| 6 Tablespoons German vinegar |
| 1 teaspoon German mustard |
| 1/2 teaspoon sugar |
| 1/2 teaspoon sea salt |
| 1/2 cucumber |
| 1 large German pickle |
| 5 ounces bacon, cooked |
| 2 spring onions, chopped |
| 2 small onions, chopped finely |
| 2 Tablespoons chopped fresh chives |
| 8 cherry tomatoes, halved |
| 1 dash pepper (to taste) |
German Potato Salad Directions
- 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.
Notes
