Okay folks. It is time to put the store-bought, mayonnaise soaked, over-dressed, soggy potato salad away. In a time and region where local food is prized and cookouts are more a gathering of foodies and culinary competitions, we want you to show up with the prize.
The secret to this German Potato Salad is the pickle juice. Any potato salad that you plan on making should be dressed while the potatoes are still warm, that way the potatoes will soak up all of the flavour you plan on giving it. When cooking potatoes, start cooking them in cold water and then simmer them slowly, in large or whole pieces in order that they cook evenly without falling to pieces and absorbing too much water. Salt your water, really salt it so that the potatoes become seasoned while cooking.
Visit the market to get the best ingredients.
German Potato Salad Serves 10
- 1 kg waxy potatoes (Yukon Gold works well)
- 60 g diced bacon
- 600 ml chicken stock
- 60 ml pickle juice or white wine vinegar
- 1/2 cup finely diced sour pickles
- 1/2 cup diced white onion
- 3 g salt (or to taste)
- 4 g sugar (or to taste)
- White pepper (to taste)
- 60 ml vegetable oil
- 30 g grainy mustard
- 1/2 bunch chives, chopped
Cook the potatoes in simmering salted water until just tender. Drain and allow to dry slightly by laying them out on a sheet pan. While the potatoes are still hot, remove the peels and slice the potatoes 8 mm thick;
While the potatoes are cooking, prepare the dressing: render the bacon by cooking it slowly until crisp;
remove it from the pan with a slotted spoon, and keep it warm;
Bring the chicken stock, vinegar, onions, salt, sugar and pepper to a boil;
Combine the oil, rendered bacon fat, and mustard with the warm potatoes. Pour over the onions and then add the boiling stock-vinegar mixture over potatoes. Add the rendered bacon and chives; toss the salad gently; taste for seasoning.
Chefs Kirstie Herbstreit and Jody O’Malley are both Red Seal certified chefs. Together they run the company YouCanCook2, specializing in interactive dinner parties. You can also find them cooking at Entertaining Elements in St. Jacobs, where they hold private dinners for eight people. To contact the chefs, visit their website www.youcancook2.com.
