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600 g g baby potatoes baby potato
4 slices slice ham ham
(Black Forest ham)
1 red onions red onion
60 ml ml apple cider vinegar apple cider vinegar
2 tbsp tbsp water water
1 tbsp tbsp olive oil olive oil
1 tbsp tbsp Dijon mustard Dijon mustard
0.5 tsp tsp granulated sugar granulated sugar
salt salt
peppers pepper
5 spring onions spring onion

German potato salad

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50 min


This hearty German side dish is ideal for pairing with a big plate of chicken schnitzel and sauerkraut.

  1. Boil your potatoes in salted water until soft, about 15-20 minutes. Drain and let them cool.
  2. 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.
  3. 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.
  4. Turn off the heat add season.
  5. Add the spring onions, then pour over the mixture over the potatoes. Combine the whole lot.
  6. Serve with a chicken schnitzel and a big helping of sauerkraut!