German potato salad is rich, indulgent and so different to the style we’re used to eating in most other countries. I think calling this a salad is generous, the dish features crispy pan-fried speck and boiled potatoes coated in a mixture of vinegar and Dijon mustard which is served warm. This is really great comfort food, because of the strong vinegar flavour this is great as a side dish for rich meaty dishes like sausages or roasted meats.
German potato salad
- 200 g speck diced
- 1 kg red potatoes diced
- 1/3 cup apple cider vinegar
- 3 tablespoons sugar
- 1 ½ tablespoons Dijon mustard
- 2 cloves garlic minced
- 1/3 cup chopped fresh parsley
- salt and pepper to taste
- In a pot of lightly salted water, boil the potatoes until just cooked then drain and set aside.
- Fry the speck in a skillet over medium heat until crispy, approximately 10 minutes. Use a slotted spoon to scoop out the speck pieces but leave the grease in the pan.
- Stir the vinegar, sugar and Dijon into the bacon grease then simmer for 2 minutes. Stir in the garlic and simmer a further 1 minute.
- Remove from heat then add in potatoes, speck and parsley then toss to coat. Serve warm.