Kartoffelsalat

Warm potato slices soaked in a full-bodied broth and bound by a mustard dressing. The crunch of salty bacon bits contrasts with the tender, yielding texture of the potatoes.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 321
• Protein: 9 g
• Carbs: 36 g
• Fat: 14 g

Ingredients

• 800 g Potato ( whole, unpeeled )
• 100 g Smoked lardons ( small dice )
• 1 piece Yellow onion ( finely diced )
• 3 tbsp Red wine vinegar
• 1 tbsp Mustard
• 2 tbsp Sunflower oil
• 1 piece Chives fresh ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 150 ml Beef stock ( hot )

Instructions

1. Boiling the potatoes

   Place whole unpeeled potatoes in cold salted water. Bring to a boil and cook until a knife slides in like butter, without the potato falling apart.

2. Hot peeling

   Drain and peel the potatoes while still steaming. Slice into 5mm rounds. Work quickly: the potatoes must remain hot to absorb the liquid.

3. Browning the garnish

   In a pan, brown the bacon until very crispy. Add the diced onion and let it become translucent in the bacon fat. Deglaze with vinegar to release the juices.

4. Binding and resting

   Mix hot broth with mustard and oil. Pour this over the potatoes. Add the bacon and onions. Toss gently to avoid breaking the slices. Let rest for 10 minutes: the dressing should coat the potatoes perfectly.

Chef's tips

• Never let the potatoes cool down before pouring the broth, or they won't absorb the flavors.
• The dressing should look a bit thin at first, it will thicken naturally from the potato starch.

Storage

Keeps for 48 hours in the fridge. Take it out 30 minutes before serving to let the fats soften.