German Potato Salad

Serving: 504 g

Ingredients

• potato320 g
• bacon55 g
• onion60 g
• pickles45 g
• olive oil16 g
• parsley8 g

Recipe steps

1. Boil waxy potatoes in their skins, then peel and slice them while still hot.
2. Pour warm stock over them and let it soak in; this is the southern German way and it is why the salad needs no mayonnaise.
3. Render the bacon with the onion and tip the whole panful, fat included, over the potatoes.
4. Add vinegar, mustard, oil and the chopped pickles, and fold gently so the slices stay intact.
5. Serve warm or at room temperature, never fridge-cold.

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