While potato salad topped with mayonnaise might be the more well-known version of this dish, the traditional German version is deliciously tempting. Dijon mustard and vinegar are the perfect pair that will give this dish more of a bite. It’s not as heavy on the stomach as the mayo-based version and makes for a refreshing change from the ordinary.
- 1 kg of red potatoes, diced
- 500g of bacon, diced
- 1 onion, diced
- 1 shallot diced
- 1/4 cup white vinegar
- 1/4 cup olive oil
- 2 tbsp sugar
- 1 tbsp dijon mustard
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup freshly chopped parsley
- Bring water to the boil in a large pot. Add in diced potatoes. Boil for 10-12 minutes or until tender. Drain potatoes. Place in large bowl.
- Meanwhile, place bacon in a cold, large frying pan. Heat over medium heat. Cook bacon for 8-10 minutes or until crisp. Transfer bacon to plate. Leave grease in pan.
- Add onion and shallots to the same pan. Cook for 5 minutes until tender. Whisk in vinegar, olive oil, sugar, mustard, salt and pepper for 1-2minutes until heated through. Pour sauce over potatoes in bowl. Add bacon and parsley. Toss to mix. Serve hot or cold.