German Potato Salad
The humble spud is lifted to new levels in this tasty addition to any summer barbeque or picnic.
The trick is in the tangy additions that add depth to the flavours.
Nutritionally, the boiled potatoes that form the bulk of the salad are a healthier option than fried, providing carbohydrates for energy plus some minerals for your nerves and blood. The fried bacon and onion add a lot of taste with only a small amount of extra fat.
Ingredients
1 kg of potatoes unpeeled, boiled and drained
4 Rindless bacon rashers
1 medium red onion thinly sliced
1 tablespoon black mustard seeds
2/3 cup finely chopped fresh flat leaf parsley
Sweet Dijon Dressing
¼ cup Cider vinegar
¼ cup oil
1 tablespoon Dijon Mustard
½ tablespoon Caster Sugar
Method
Boil potato until tender, drain.
Meanwhile make the Dijon dressing and blend in a jar until well combined.
Cook Bacon in fry pan until crisp.
Cook onion in the same pan until golden brown.
Add mustard seeds and cook.
Roughly chop the bacon.
Place the potatoes on a serving platter, depending on sized they can be halved or quartered if desired.
Scatter the bacon and onion over the potatoes, and pour over the Dijon dressing.
Extra dressing can be served in a small bowl.
You can experiment with other ingredients too – try chili flakes, chopped coriander or finely-chopped spring onions.