Bavarian Potato Salad

A no mayonnaise potato salad




Bavarian Kartoffel Salat

For 4 Portions (large)

• 1 kg of small salad potatoes

• 2 red onions

• 0.5 L vegetable or chicken stock

• 200gr of good smoked speck (Tyrolean is nice)

• 3 table spoons of apple vinegar

• 4 table spoons of sunflower oil

• 1 heaped table spoon of German mustard

• Salt

• Fresh ground pepper

• Knob of butter



Put the potatoes into well salted cold water bring to the boil, drain and put them in cold water and peal;



Remove the skin from the speck, cut the speck and onions into smallish dice, melt the butter in a heavy pan, now fry the speck including the skin until they are crispy, fry the onions in the fat until translucent, remove the pan from the heat and throw the speck skin away.



Now slice the potatoes thinly (use a mandolin it’s easier) into a bowl, now add all the contents from the pan including any fat or juices. Deglaze the pan with some of the stock, add all the stock, vinegar, oil and mustard to the bowl, add S&P to taste.



Leave the potato salad for at least 1 hr, better still over night o that the potatoes soak up most of the juices.