German Potato Salad
4 servings
30 minutes
This essentially classic dish is modernized with a small amount of corn flour, which gives it a special softness.
1
Place the potatoes in their skins in boiling salted water, cook but do not overcook. Drain the water and let cool.
- Potato: 1800 g
- Salt: to taste
2
Cut the bacon into five-millimeter cubes. Fry it with the onion over low heat until the onion becomes transparent but does not darken.
- Bacon: 140 g
- Onion: 2 heads
3
Add vinegar and sugar to the pan with bacon and increase the heat.
- Wine vinegar: 125 ml
- Sugar: 1.5 teaspoon
4
Mix flour with two teaspoons of water. Add this paste to the pan and mix well with the other ingredients. Pour in the remaining water and let the mixture come to a boil. Reduce the heat and let it simmer for another ten minutes until the mixture is smooth and homogeneous.
- Corn flour: 10 g
- Water: 175 ml
5
Slice the cooled potatoes into five-millimeter slices and place them in a large bowl. Whisk the egg. Season the potatoes with the bacon-onion mixture, add salt and pepper, pour the beaten egg on top, and gently mix everything without breaking the potato slices. Sprinkle with finely chopped green onions on top.
- Potato: 1800 g
- Bacon: 140 g
- Onion: 2 heads
- Chicken egg: 1 piece
- Ground black pepper: to taste
- Salt: to taste
- Green onions: 10 g