If there’s one staple to the German diet, one dish that every German housewife makes, it would be potato salad and sausages. There are as many different recipes as there are housewives, but this one from East Meets West is the closest I’ve found to my Oma’s recipe. It has a wonderful flavor to it, nice and vinegary and salty from the bacon without being too sweet like many recipes for German potato salads are. My husband put it all together, and raved about what little touches like cooking the potatoes in beef broth did to the final flavor to the dish. We served it with some frankfurters from Thurn’s, to which we added a touch of butter to the pan at the end to enhance the browning and add a bit more of a crunch to the casing. Perfect combination of food, and a dish we hope to make again real soon. We kept the recipe mostly intact, the only difference we made was using double-smoked bacon from Thurn’s which we diced up before sauteeing it.
Kartoffelsalat mit Würstchen
recipe slightly modified from East Meets West
1 Kg Potatoes
Meat Stock (of which 200ml goes into the salad)
200g Bacon (we used slab double-smoked, which we diced)
1 Onion or 2 Shallots (half to be cooked and the other half used raw)
1 Tbsp Oil
3-4 Tbsp good quality White Wine Vinegar
2-3 Tbsp Mayonnaise
1-2 Tsp Moutard de Dijon
Salt and Pepper to taste
Spring onions for garnishing
Peel the potatoes and boil them in the meat stock (I used 2 beef bones for it). Remove the cooked potatoes and cut them into cubes. Set aside 200ml of the meat stock for the salad.
In the wok fry the bacon till browned. Remove and drain on kitchen towels. Cut into smaller pieces.
Add some oil in the wok and brown half the onions or shallots. Add in the cooked potatoes and meat stock. Simmer a little and then pour in the oil-vinegar-mayo-mustard mixture, add salt and pepper and stir well. Turn off the heat, add in the remaining onions, bacon bits and spring onions and mix well.
Chill in the fridge (also great warm!!) and serve cold with boiled or grilled sausages.