Warm German Style Potato Salad

Cooking Time 25 minutes

Serves 8-10 as a side dish

INGREDIENTS


  • 1.5 kg red potatoes
  • 200g streaky bacon, diced 5mm (omit for vegetarian salad and replace with chopped smoked almonds)
  • 1/4 cup canola oil
  • 1 red onion, peeled, halved and thinly sliced
  • 1 large garlic clove, crushed
  • ¾ cup red wine vinegar
  • ¾ cup beef stock (optional swap for vegetarian Massel Beef Style Stock)
  • 1 tablespoon sugar
  • 2 Tbsp American mustard
  • ½ cup fresh parsley and dill, chopped
  • Flakey salt and black pepper, to taste
  • Optional sour cream

PERFECT WITH
Red Potatoes

ALSO GREAT WITH
Blue Potatoes

INSTRUCTIONS


The perfect warm potato salad to accompany your meals during the cooler months, you can easily make it a vegetarian or vegan, by omitting the bacon and replacing the beef stock with beef style vegetarian stock

  1. Boil the potatoes in a large pot of salted water until fork tender, about 20 minutes.
  2. Drain the potatoes and allow to cool until you can handle them without burning yourself, but don’t let them get cold
  3. Slice into around four slices each and place in a large bowl.
  4. In a large pan, cook the bacon over medium heat until crispy (approx 7 mins) then transfer to a paper towel lined plate, leaving the fat in the pan.
  5. Add oil, onions and garlic to the pan and cook until softened, about 5 minutes.
  6. Add the vinegar, stock and sugar and bring to a simmer before adding the sliced potatoes, mustard, half of the bacon, and half of the herbs.
  7. Toss the potatoes to thoroughly coat in all the flavours, season and serve warm topped with the remaining bacon and herbs.
  8. Finish with a generous dollop of sour cream if you wish.

TIP: Add toasted nuts for crunch and sour cream on top to finish

About This Recipe

This is the potato salad recipe you need up your sleeve for the cooler months. Perfect served with roasted or grilled meats, fabulous as a potluck offering to add to the table when asked to bring a dish and just as delicious served cold the next day. Adding the potatoes to the warm sauce allows them to soak up all the flavour and the final addition of chopped herbs delivers a lovely hit of freshness.

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