Warm German Potato Salad

Method

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1. Boil the potatoes whole in their skins in well-salted water for 20 to 25 minutes, until a knife slides in easily.

   Mark done Start 20 min timer

2. Meanwhile render the bacon in a dry pan over medium heat for 8 minutes until crisp, then lift out with a slotted spoon.

   Mark done Start 8 min timer

3. Cook the onion in the bacon fat for 6 minutes until soft and translucent.

   Mark done Start 6 min timer

4. Add the hot stock, vinegar, mustard, sugar, salt and pepper and simmer for 3 minutes. Taste — it should be sharp.

   Mark done Start 3 min timer

5. Drain the potatoes and, as soon as you can handle them, peel and slice them 5 mm thick straight into a wide bowl.

   Mark done

6. Pour the hot dressing over the warm potato slices and fold gently. Leave for 15 minutes so they absorb it.

   Mark done Start 15 min timer

7. Fold through the bacon, spring onions and most of the herbs, adding the oil last.

   Mark done

8. Taste again — warm potatoes absorb a great deal of salt and acid — and serve warm or at room temperature, scattered with the remaining herbs.

   Mark done

Chef’s Tips

• Peel and slice the potatoes while hot. It is uncomfortable but it is the whole technique.
• Let it sit for 15 minutes before serving so the dressing is fully absorbed rather than pooling.
• For a vegetarian version, replace the bacon with fried mushrooms and use a smoked paprika-spiked stock.

Pairing Suggestions

• A cold Pilsner or a dry Riesling
• Serve with schnitzel, sausages or grilled fish
• Follow with Black Forest cake

Storage & Reheating

Refrigerate 3 days. Bring to room temperature or warm gently before serving; it is unpleasant fridge-cold.

Nutritional Highlights

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