WARM GERMAN STYLE POTATO SALAD

September 14, 2012 Alison Lambert

Warm salads are great as they work so well as a refreshing side to any meal!

Serves 4-6

1 kg waxy potato, Nadine, frisia, draga work well

1 small red onion, diced finely

250g bacon, sliced finely

1 Tbsp fresh or dried dill

¼ cup stock

Large handful fresh parsley, roughly chopped

1 tsp grain mustard

2 tsp salt

1 tsp freshly ground pepper

1 tsp sugar

¾ cup red wine vinegar

1 cup good quality oil (not olive oil)

Method

Place the potatoes into a suitable size pot and cover with water, season with a little salt and bring to the boil, reduce to a gentle boil and cook until tender (20-30 minutes)

Meanwhile fry the bacon in a fry pan until crispy and set aside, reserving bacon fat in pan for later use.

Add the finely diced onion, dill and bacon into a large bowl.

When the potatoes are cooked drain and cool slightly. I suggest when peeling the potatoes to hold a cloth around your potato as they get quite hot after a while. Carefully peel the skin off the potato with a sharp small knife and cut into 4mm thick slices. Add them to the bowl with the onions and bacon.

In the fry pan with the bacon fat, warm slightly and add the red wine vinegar, grain mustard and ½ the oil, season lightly with a little salt and pepper, swirl around to emulsify and pour over the warm potatoes, add the parsley and toss together gently, add a little more oil if the salad looks dry. Taste and adjust the seasoning and balance of the overall salad – it should taste piquant with an even flavour of bacon and onion with a hint of freshness from the herbs.

It is delicious served warm on its own or as the Germans would favour with pork!