This hearty German side dish is ideal for pairing with a big plate of chicken schnitzel and sauerkraut.
German potato salad
Ingredients
4
servings
-
- 600 g
- 4 slices
- 1
- 60 ml
- 2 tbsp
- 1 tbsp
- 1 tbsp
- 0,5 tsp
- 5
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Preparation
Boil your potatoes in salted water until soft, about 15-20 minutes. Drain and let them cool.
In another pan, fry the bacon until it's crispy (about 8 minutes). Transfer them to a paper towel to drain, leaving the fat in the pan.
Add red onion to the same pan and cook over a medium heat till soft. Add the apple cider vinegar, water, olive oil, dijon mustard and sugar, then bring to a simmer.
Turn off the heat add season.
Add the spring onions, then pour over the mixture over the potatoes. Combine the whole lot.
Serve with a chicken schnitzel and a big helping of sauerkraut!
