People often talk about “German potato salad.” But there is no pure “German potato salad.” We have different types that differ from region to region. In the north of Germany, a variation with mayonnaise, onions and pickles is mainly prepared. In Swabia, the potato salad is served warm and prepared with a marinade made from broth, vinegar and oil.
2 lbs. of hard-boiling potatoes
250 ml. beef broth
3 tbsps. white wine vinegar
5 tbsps. rapeseed oil
2 tsps. medium hot mustard
Salt & pepper to taste
100 g. bacon in one piece
1/2 bunch of chives
Wash the potatoes. Cook in water over medium heat in a closed pan for about 25 minutes.
Drain the potatoes. Peel them. Let them cool slightly and cut them into slices (or dices) about 0.5 cm. wide. Heat the beef broth. Stir with vinegar, 3 tablespoons of oil, mustard, salt and pepper and pour over the potato slices. Mix the whole thing carefully and let it steep for approx. 10 min.
Meanwhile, peel the onions and finely dice them. Finely dice the bacon. In a pan, heat the remaining oil to medium heat and fry the bacon cubes in it. Add the onions and fry for about 5 minutes over low heat. Mix the bacon and onions with the potato slices and let the salad steep for another 5 minutes.
Wash the chives. Shake them dry and cut them into fine rolls. Mix in the salad just before serving.
Dirk Bosner, owner
The Schnitzel Lodge