German Potato Salad

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Essentially a classic dish, this recipe is modernized with the addition of a small amount of corn flour, which gives it a special softness.

Ingredients

Salad Potatoes - 63.5 oz
Bacon - 4.9 oz
Onion - 2 heads
Malt Vinegar - 4 fl oz
Sugar - 1½ teaspoons
Corn Flour for Polenta - 0.4 oz
Water - 6 fl oz
Scallions - 0.4 oz
Egg white - 1 piece
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Place the unpeeled potatoes in boiling salted water, cook until tender but not falling apart. Drain the water and let cool.

Step 2

Cut the bacon into 5 mm cubes. Sauté with the onion over low heat until the onion becomes translucent but does not darken.

Step 3

Add vinegar and sugar to the pan with bacon and increase the heat.

Step 4

Mix the flour with two teaspoons of water. Add this mixture to the pan and stir well with the other ingredients. Pour in the remaining water and bring the mixture to a boil. Reduce the heat and let simmer for another ten minutes until the mixture becomes homogeneous and smooth.

Step 5

Slice the cooled potatoes into 5 mm slices and place them in a large bowl. Whisk the egg. Dress the potatoes with the bacon-onion mixture, season with salt and pepper, top with the beaten egg, and gently mix everything without breaking the potato slices. Sprinkle with finely chopped green onion.