German potato salad
Ingredients
- 800 gPotato (whole, unpeeled)
- 100 gSmoked lardons (small dice)
- 1 pcYellow onion (finely diced)
- 3 tbspRed wine vinegar
- 1 tbspMustard
- 2 tbspSunflower oil
- 1 pcChives fresh (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 150 mlBeef stock (hot)
Method
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.
- 1
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
Drain and peel the potatoes while still steaming. Slice into 5mm rounds. Work quickly: the potatoes must remain hot to absorb the liquid.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 48 hours in the fridge. Take it out 30 minutes before serving to let the fats soften.
