German Potato Salad

Method

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1. Boil the potatoes whole in salted water for 22 minutes, until tender.

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2. Drain and peel them while hot, holding them in a cloth.

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3. Slice into 5 mm rounds straight into a wide bowl.

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4. Whisk the hot stock with the vinegar, mustard, sugar, salt and pepper.

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5. Pour it over the warm potato slices and turn gently.

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6. Leave 10 minutes for the potato to absorb the dressing.

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7. Fry the bacon in a dry pan until crisp, then lift out with a slotted spoon.

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8. Fry the onion in the bacon fat with the oil for 5 minutes.

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9. Pour the onion and its fat over the potatoes and fold through with the bacon.

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10. Rest 20 minutes, then fold in the spring onions and chives and serve warm.

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Chef’s Tips

• Peel and slice while hot.
• Hot stock first, and give it ten minutes to soak in.
• Serve warm, never cold from the fridge.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Bratwurst
• Schnitzel
• A cold Pilsner

Storage & Reheating

Keeps 2 days refrigerated. Bring back to room temperature before serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.