Potato Salad – Traditional Southern German Style

Preparation

1. 01

   Boiling

   Boil the potatoes in their skins in generously salted water for about 20–25 minutes, until tender (test with a knife). Drain, let cool briefly, peel while still warm, and slice into approximately 3–4 mm thick slices.

2. 02

   Frying

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

3. 03

   Warm

   In a saucepan, whisk together the hot broth, vinegar, mustard, sugar, salt, and pepper. Slowly drizzle in the oil while stirring, until a smooth marinade forms. Heat the marinade, but do not bring to a boil.

4. 04

   Toss

   Place the warm potato slices in a large bowl. Pour the hot marinade evenly over the potatoes. Scatter the bacon-onion mixture on top and gently toss everything together, being careful not to crush the potato slices.

5. 05

   Let steep

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