Well, the German theme prevailed this week and tonight the bangers and mash morphed into Bratwurst mit Kartoffelsalat.
500g Potatoes (Nicola are perfect for this)
1/2 Onion
1 Beef stock cube (you can use vegetable, but its not authentic!)
3 tbsp Vinegar
1 tbsp Vegetable oil
Black pepper
Peel the potatoes and cut into eighths. Cover with cold water and bring to boil (you don’t need to salt the water).
Chop the onion very finely and place in the salad bowl. Put the stock cube in a mug and pour over 1/4 mug of boiling water and whisk with a fork to disperse the stock cube. Add the same amount again of vinegar. Whisk in the oil, then pour all the dressing over the onions and stir.
Check the potatoes; you want them just done if possible, as they need to absorb the dressing. As soon as they are ready, drain and add to the mixture in the bowl. Stir at regular intervals for the next 10 minutes as they cool. Taste, and season with a few grinds of black pepper. I really don’t think it needs extra salt as there is plenty in the stock, but then again I’m used to catering for little ones, so I try to keep the salt levels down generally.
The texture really depends on how soggy you like your potato salad; I’ve had this almost like soup in Germany. I like it so the potatoes keep some of their shape, but are well seasoned and some of the corners ‘melt’ to thicken the dressing.
This is another deeply savoury and satisfying winter salad. Stodge without the fat. Serve warm with any grilled meats or sausages, but this is particularly good with grilled Bratwurst and some mild German mustard (or Dijon if you aren’t a purist). For further authenticity, serve it with beer, preferably Weissbier.
There are many variations on this, from adding chopped gherkins to chives, bacon bits to cucumber. In our family, we like it just as it comes. Even seeds aren’t allowed anywhere near it. Guten Appetit!
