German Potato Salad (Kartoffelsalat) Recipe

Ingredients:
 

• 1 lb potatoes, scrubbed
• 1 ¼ cups hot chicken or beef stock
• 5-6 Tablespoons grapeseed oil
• 2 Tablespoons German vinegar
• 1 teaspoon German mustard
• ½ teaspoon sugar
• ½ teaspoon sea salt
• 1/3 cucumber
• 1 large German pickle
• 5 oz cooked bacon, chopped (optional)
• 2 spring onions, chopped
• 2 small onions chopped finely
• 2 tablespoons chopped fresh chives
• 6-8 cherry tomatoes, halved
• Black pepper to taste

Method:

1. Cut the potatoes into large cubes and boil in salted water until tender.
2. Drain and pour the hot stock over them.
3. Leave until cool, by which time they should have absorbed the stock.
4. Whisk the oil with the vinegar, mustard, sugar, salt and pepper.
5. Halve the cucumber lengthways, scoop out the seeds with a teaspoon and dice the flesh into cubes.
6. Chop the pickle to the same size.
7. Mix the cooked bacon, cucumber, pickle, onions, chives and dressing into the cooled potatoes.
8. Gently mix in the tomatoes and set aside in the fridge for an hour or two.
9. Check the seasoning and serve.

More about German Potato Salad:
German potato salads are not just for serving as an accompaniment to a cold meal. There are many hot dishes that are complemented by a good potato salad. The most simple and sublime are meaty Bratwursts, complete with a nice big spoonful of German mustard. Finally — a simple serving tip — don't serve potato salad straight from the fridge. It is best only lightly chilled so remove at least half an hour before serving. — Roz Denny, Modern German Cooking. Courtesy of CMA