Prep 15 mins
Cook 15 mins
A great summer salad recipe - perfect for a bbq. By Roz Denny, Modern German Cooking.
- 1 lb potato, scrubbed
- 1⁄2 cup hot chicken stock or 1⁄2 cup hot beef stock
- 5 -6 tablespoons rapeseed oil
- 2 tablespoons german vinegar
- 1 teaspoon German mustard
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon sea salt
- 1⁄3 cucumber
- 1 large dill pickle
- 5 ounces cooked bacon, chopped (optional)
- 2 spring onions, chopped
- 1 small onion, chopped finely
- 2 tablespoons chopped fresh chives
- 10 -12 cherry tomatoes, halved
- black pepper
- Cut the potatoes into large cubes and boil in salted water until tender. Drain and pour the hot 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. Check the seasoning and serve.
I didn't have any problem with the ingredient amounts, although all the chicken stock didn't get absorbed (most did, but not all), but that was no problem! I really enjoyed this change from my own version ~ Very tasty with the addition of chicken stock, dill pickle AND bacon! Definitely something to enjoy again! Thanks for sharing the recipe! [Made & reviewed while on the World Tour 4 traveling through Germany]
This recipe made a lovely packed lunch. I did use the optional bacon which added a nice touch - however, I also agree that this is an optional ingredient - you will still end up with a delicious potato salad without it. I agree with the other reviewer that there is too much of onion in it - I've realised that before making the salad and I only added 1/4 or 1/2 (can't remember) of a small onion together with the spring onions. I don't always have spring onions at hand, but this recipe would also work well with regular onions and an increased amount of the chives (which I grow on my balcony). I used two medium-sized dill pickles. The dressing (and some of the other ingredients) reminded me of Swiss dressings that we use for Swiss cervelat salads, cheese salads or even a mixed salad with lettuce. The Swiss would use another dressing for a traditional Swiss potato salad though. I enjoyed this German potato salad a lot and may make it again. Thank you, Ev!
It's 5 stars for taste but 4 because I think the proportions in this recipe are off. The broth was not absorbed - did I cook the potatoes too long & they weren't able to absorb more liquid? I drained most of it out. There needed to be a lot more potatoes - I'll double them next time. The ratio of potato to 'other stuff' was not right - there was more onion than potato it seemed. And dh commented that the tomatoes were a nice touch & there should be more of them. But the flavor....oh WOW. So yummy, I ate most of it myself! Seriously. Thanks!!