Potato Salad – Traditional Southern German Style

Preparation

1. 01

   Boiling

   Cook the potatoes in their skins in plenty of salted water for approx. 20–25 minutes, until tender (test with a knife). Drain, allow to cool briefly, peel while still warm and slice into pieces approx. 3–4 mm thick.

2. 02

   Frying

   Cut the streaky bacon into small dice and fry in a dry pan over medium heat until crispy. Add the diced onion and sweat in the rendered fat until translucent, approx. 3–4 minutes.

3. 03

   Warm

   In a saucepan, stir the hot stock together with the vinegar, mustard, sugar, salt and pepper. Slowly pour in the oil while stirring, until a homogeneous marinade forms. Heat the marinade, but do not boil.

4. 04

   Combine

   Place the warm potato slices in a large bowl. Pour the hot marinade evenly over the potatoes. Scatter the bacon and onion mixture on top and gently combine, taking care not to crush the potato slices.

5. 05

   Warm through

   Allow the potato salad to stand at room temperature for at least 15 minutes, so the potatoes can absorb the marinade. Before serving, sprinkle with chive rings and adjust the seasoning with salt and pepper if needed.