German Potato Salad Recipe
– 4 Servings –
2 lb Potatos (white & red)
1/2 tsp Caraway
2 tbsp Bacon, cut into small cubes
1 tbsp Butter
3 tpsp Shalottes, finely diced
5 tbsp White vinegar or Chamagne vinegar
1 cup Beef Stock
1 tbsp Mustard, spicy
6 tbsp Olive Oil
3 tbsp Pumkin Seed Oil
1 tbsp Chives, diced
Wash potatos. Cook potatos in salt water with caraway until tender. Let the potatos cool off, peel and cut
Peel cucumber, half lengthwise and scrape out the core with a small spoon.
Slice cucumber and combine with potatos.
In a sauce pan add butter and bacon, sauté for about 5 minutes on high heat. Reduce heat, add shalottes and
sauté for another 3 – 5 mintes. Deglaze with white vinegar and add beef stock. Let it simmer for about 10
minutes. Whisk in mustard and season with salt and pepper.
Pour the hot mixture over the poatos and cucumbers, add olive oil and combine well.
Let the salad sit for at least 30 minutes.
Add some pumpkin seed oil and chives for garnish.
Guten Appetit – Enjoy 🙂