Ingredients
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2 pounds waxy potatoes
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8 slices finely diced bacon
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1/2 cup chopped onion
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3/4 cup beef stock
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6 tbsp white vinegar
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1 tsp Dijon Mustard
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2 tbsp Vegetable Oil
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1 tsp Sugar
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Salt & pepper
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2 tbsp chopped parsley
Directions
One of the most popular side dishes in all regions of Germany is potato salad, which varies from region to region. While potato salad is a relatively simple dish, the varieties are endless and it lends itself to creative cooking.
Generally, this salad is made with boiled, sliced potatoes, cucumber, and onions, covered in mayonnaise or a vinaigrette.
Preparation:
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Put the potatoes in a large pot and fıll with water to an inch above the potatoes. Brıng to the boil and cook until tender, about 20 minutes depending on the size of the potatoes.
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Meanwhile, make the dressing. Cook the bacon in a skillet over a medium heat until crispy. Take out the bacon and set it aside, but leave the rendered fat in the pan. Add the onion to the pan and sauté until translucent but not browned, about 3-4 mins. Add the beef broth and bring to a simmer. Turn down the heat and add the vinegar, mustard, oil, sugar, salt, and pepper.
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Let the potatoes cool slightly so you can handle them. Peel the potatoes and cut them into 1/4-inch slices or cubes and put them in a large bowl.
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Pour the hot dressing over the potatoes. Mix the salad gently then fold in the bacon pieces. Let the salad sit at room temperature for at least 20 minutes before serving so that the potatoes absorb the flavors of the dressing.
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