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There are many variations of German potato salad ("Kartoffelsalat"). Mine has bacon, pickles, bell pepper, onion, garlic and chicken or beef stock, but no mayonnaise or eggs.
- 2 lbs / 1kg firm cooking potatoes, scrubbed
- 1 medium-sized onion, finely chopped
- 1 clove of garlic, finely chopped
- 1/2 lb / 200g bacon, diced
- 1 tbsp canola or corn oil
- 1 red bell pepper, diced
- 1lb / 450g pickled cucumbers, diced. Retain 1/2 cup / 125 ml of the pickling liquid
- 1 1/4 cups / 300ml chicken or beef stock
- 3 tbsp canola or corn oil
- 1/2 tbsp mustard
- 1 tsp horseradish
- 1/4 tsp dried dill weed or 2 tsp fresh dill, finely chopped (preferred)
- 2 tbsp parsley, finely chopped
- 1 scallion, chopped
- caramelized onion rings (optional)
- 1 tsp freshly ground pepper (or to taste)
- 1/2 tsp salt (or to taste)
- Place potatoes in pot and cover with cold water. Set on medium heat, cover and bring to a simmer. Reduce heat. Keep covered and simmer until done, depending on the size of the potatoes, ca. 15-20 minutes. Check for done-ness with fork. Make sure to not overcook, otherwise you will end up with mashed potatoes instead of potato salad.
- Render bacon in heavy pan over medium-high heat until crisp and brown. Remove pork fat (it would solidify when the potato salad is cooled down).
- Add 1 tbsp of oil. Add chopped onion but retain 1 tbsp. Cook over medium-high heat until onion is lightly browned. Add garlic, cook for another minute, turn off heat.
- When the potatoes are done, bring the stock to a boil.
- While the stock is heating up, peel the potatoes and cut them into thick slices.
- In a large bowl, stack alternate layers of potato slices and layers of bell peppers and pickles and bacon-onion-garlic mixture. The layering will reduce the amount of stirring required, so the potato slices won't break up too much.
- Add the 3 tbsp of vegetable oil, parsley, dill, remaining raw onion, salt and pepper to the bowl.
- Stir the mustard and the horseradish into the pickling liquid. Pour over the potatoes in the bowl.
- Pour the hot stock over the potatoes. Mix carefully.
- Cover and refrigerate overnight.
- Adjust seasoning with salt and pepper. Garnish with chopped scallions and caramelized onion rings (optional). Serve cold.
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