Most people have probably heard about the famous German potato salad, but few know what really makes it different from other salads. I have heard about it already a long time ago, but, as in the case of many vaguely known dishes, I didn’t feel like doing it until I saw it at a friendly food blog. When Kiki (from Fraeulein Trudes Kochversuche) posted her Southern German style potato salad, I quickly understood why it was so special. First of all, contrary to most potato salads, this one doesn’t contain an ounce of mayonnaise or any thick, fat similar sauce. It almost “swims” in a light, well seasoned stock. Moreover, it’s served warm and, as I learnt later, its cold version isn’t even half as good. Last, but not least, the taste is terrific!
The amounts of certain ingredients and adding raw onion were the only things I modified in Kiki’s recipe (see the original here). I have also added Maggi sauce, but I don’t consider it as a change since this is the way apparently Kiki’s father does. Maggi brings back my childhood memories and usually goes well with marjoram, so I am very happy to use it from time to time. I think it fitted very well this salad, but it’s absolutely not an obligatory ingredient. With or without without Maggi, this dish has an original, complex flavour and is surprisingly light (in spite of the bacon). Thank you, Kiki, for this unusual and delightful recipe!
TIP: Do not use instant stock. It is too important in the overall taste of the salad.
When the salad gets cold, you can microwave it (it’s not as good as freshly made though).
Preparation: 40 minutes
Ingredients (serves 3):
about 1 kg potatoes (firm after being cooked)
3 tablespoons finely chopped smoked bacon
1/3 cup thick, rich home-made stock (Kiki advises beef stock, but I have used chicken stock since I had a big batch in the fridge)
2 tablespoons white wine vinegar
2 tablespoons canola oil or another neutral tasting oil
1 teaspoon mustard
1/2 teaspoon sugar
1 small onion (finely chopped)
1 teaspoon dried marjoram
salt (depends how salty your stock is; mine was almost without salt, so I used 1/2 teaspoon salt)
1/3 teaspoon ground black pepper
(1 tablespoon Maggi sauce)
Wash the potatoes and cook them whole until they are slightly soft (they cannot be too soft, otherwise they will fall into pieces in the salad).
When the potatoes are still hot, but you can manipulate them, peel them and cut into big chunks (I have cut them into slices and the halved them).
Put the potatoes in a bowl.
Combine the sauce ingredients and heat them until it is hot (do not boil).
Pour half of the sauce over the potatoes, give the salad a delicate stir.
In the meantime fry the bacon.
Pour the remaining sauce over the potatoes and sprinkle them with bacon.