Salads
German potato salad
Warm waxy potatoes soaked in a tangy broth and vinegar dressing with crispy bacon and chives. No mayonnaise in sight.
- 40 min15 prep · 25 cook
- EasyDifficulty
- 400 kcalper serving
Ingredients
4 servings
- Waxy potatoes1 kg
- Smoked bacon, diced150 g
- Onion1
- Hot beef or vegetable stock200 ml
- White wine vinegar4 tbsp
- Mustard1 tbsp
- Sugar1 tsp
- Olive oil2 tbsp
- Chopped chives2 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Boil the potatoes in their skins in salted water until just tender.
- 2
Drain, peel while still warm and cut into thin slices.
- 3
Fry the bacon in a pan until crisp. Add the finely chopped onion and cook until soft.
- 4
Pour in the stock, vinegar, mustard and sugar, bring to the boil and season.
- 5
Pour the hot dressing over the potatoes, add the oil and fold gently. Leave to soak up the liquid.
- 6
Check the seasoning, scatter with chives and serve warm or at room temperature.
Tips and questions
- Which potatoes should I use?
- Waxy potatoes such as Charlotte or Nicola hold their shape; floury potatoes fall apart in the hot dressing.
- Can I make it vegetarian?
- Yes: skip the bacon, use vegetable stock and fry the onion in a little more oil, with a pinch of smoked paprika for depth.
- Can I make it ahead?
- Yes, it keeps 2 to 3 days in the fridge. Let it come to room temperature or warm it gently, and add the chives at the end.
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