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-=Please note that this recipe has recently been "adopted" by me and edited March 2005=- Potato salads are standard fare at a summer barbecue. But, when it's 90 degrees outside, a light German potato salad is a tastier, healthier and safer alternative to a heavy, mayonnaise based salad (which can harbor harmful bacteria after lying in the hot weather for too long). Try this recipe for German potato salad at your next barbecue.
- 1 lb potato, scrubbed
- 1 1⁄4 cups hot vegetable stock
- 5 tablespoons canola oil
- 2 tablespoons vinegar
- 1 teaspoon coarse German mustard
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon sea salt
- 1⁄3 cucumber
- 1 large pickle
- 5 ounces cooked bacon, chopped (optional)
- 2 spring onions, chopped
- 2 small onions, finely chopped
- 2 tablespoons fresh chives
- 8 cherry tomatoes, halved
- fresh ground black pepper, to taste
- Cut the potatoes into large cubes and boil in salted water until tender. Drain and pour the hot vegetable stock over them. Leave until cool, by which time they should have absorbed the stock.
- Whisk the oil with the vinegar, mustard, sugar, salt and pepper.
- Halve the cucumber lengthways, scoop out the seeds with a teaspoon and dice the flesh into cubes. Chop the pickle to the same size.
- Mix the cooked bacon, cucumber, pickle, onions, chives and dressing into the cooled potatoes.
- Gently mix in the tomatoes and set aside in the fridge for an hour or two.
- It is best only lightly chilled so remove at least half an hour before serving.
- Check the seasoning and serve.