German potato salad

Name: German potato salad
Cook time: 78 min
Total time: 78 min
Yield: 4
Cuisine: Alemana
Ingredients: 1 u Onion; 1 kg Potato; 1 tablespoon Mustard; Salt; Black pepper; 1 pinch Sugar; 4 tablespoons Sunflower Oil; 250 ml Vegetable Stock; 4 tablespoons White Wine Vinegar; 2 tablespoons Dill; 1 teaspoon Mustard Seeds; 100 g Pancetta

Ensalada de patata alemana

Easy

Contains allergens

Mostaza

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 78 min
Servings: 4

Summary

Southern German Kartoffelsalat, with no mayonnaise: waxy potatoes sliced while still hot and dressed with hot stock, vinegar, mustard, onion and oil. It rests until juicy and glossy, and is just the thing with sausages and schnitzel.

Ingredients

4 servings

Add to Bring!

1 u Onion (very finely chopped)
1 kg Potato (waxy, of similar size)
1 tablespoon Mustard (medium-hot German or Dijon)
Salt (to taste)
Black pepper (freshly ground, to taste)
1 pinch Sugar
4 tablespoons Sunflower Oil
250 ml Vegetable Stock (or meat stock)
4 tablespoons White Wine Vinegar
2 tablespoons Dill (fresh, chopped, or chives)
1 teaspoon Mustard Seeds
100 g Pancetta (smoked bacon, diced) (optional)

Instructions

Wash the potatoes and boil them in their skins in salted water until a knife slides in easily but they still hold their shape.
25 min
Meanwhile, if using bacon, fry it in a dry pan until crisp and set it aside on kitchen paper.
6 min
Drain the potatoes and peel them while still hot, holding them with a fork or a tea towel. Slice them 3 to 4 mm thick into a large bowl.
10 min
Bring the stock to the boil with the onion and let it bubble for 2 minutes. Off the heat, add the vinegar, mustard, mustard seeds, sugar, salt and pepper. Pour the hot dressing over the potatoes and toss by moving the bowl, taking care not to break them.
5 min
Cover the bowl and leave the salad to rest, turning it gently a couple of times, until the potatoes have absorbed almost all the liquid and the mixture looks creamy.
30 min
Add the oil, bacon and dill and toss again. Taste and adjust the vinegar, salt and pepper. Serve warm or at room temperature.
2 min

Notes

This is the Swabian and Bavarian version, served at home and in beer halls with schnitzel, sausages or Leberkäse. In the north of Germany the other school rules: cold potatoes with mayonnaise, gherkins, hard-boiled egg and sometimes apple. The trick is to dress the potatoes while they are still hot, because that is when they soak up the stock and vinegar; the starch on their surface thickens the dressing and the salad turns creamy without a drop of mayonnaise. Choose waxy potatoes such as Charlotte or Nicola: floury ones fall apart. Mix by tossing the bowl rather than stirring with a spoon, so the slices stay whole. Without the bacon and with vegetable stock it is vegetarian; if you use a stock cube, check the label if you need it gluten-free. Cold dulls the flavour, so taste and adjust the vinegar and salt before serving, and take it out of the fridge half an hour beforehand. It keeps for 2 days, covered, in the fridge; if it has dried out, add a splash of warm stock.