Patrick’s German Potato Salad

Serves 6+ (gluten free, nut free and vegan)

This dish is rooted in my childhood Christmas memory. At Well Fed we recently served this dish alongside a spiced lentil loaf and an apple-cranberry relish for our Study Melbourne Christmas lunch. There were a few students who requested this recipe, so here you go!!

Growing up in southwestern Germany my uncle Hans used to prepare this potato salad for us every Sunday (and always on Christmas Eve) when we would go have lunch at my Opa’s house. It would have been served alongside things like roast pork or schnitzel, gravy and a leafy green salad. On Christmas this was always accompanied by pan-fried fish. I couldn’t get enough of it, usually going back for seconds and thirds. As an adult I have recreated this dish as best I could based around my cherished memories.

Ingredients

• 1 kg waxy potatoes (kipfler are best but dutch cream, nicola or sebago work well too)

• 1 english cucumber (or 2 smaller lebanese, about 200-300 grams)

• 1 medium or large brown onion, diced

• white vinegar, to taste (start with 2 tbsp)

• 1 tbsp of mild yellow mustard

• 2/3 cup of water

• 1 tbsp vegetable or beef (for traditional version) stock powder

• 1/2 tbsp sugar

• salt and pepper, to taste

• 1/2 cup of sunflower oil

• 1/2 bunch of chives, finely chopped (optional)

Method

1. In salted water boil potatoes whole until tender (you can check this by poking them with a knife). Let them cool for a few minutes but peel while still warm. Careful, hot potato! Slice into thin rounds and place into a mixing bowl.

2. While potatoes are boiling, very thinly slice cucumbers - a mandolin is best here, or slowly with a knife. Lightly salt cucumbers and set aside.

3. You should still have time while the potatoes are boiling to prepare the broth/dressing: In a small saucepan combine chopped onions, vinegar, mustard, water, stock powder, sugar and salt and set on the stove but do not yet heat.

4. Once your potatoes are cooked and cut bring the broth to a boil, reduce heat and simmer for about 1-2 minutes, stirring occasionally while allowing the onions to soften. Remove from heat.

5. Pour the broth over the cut potatoes and give a gentle stir. Ideally, you would let this mixture sit for half an hour to allow potatoes to fully absorb the broth - but if you’re short on time skip that step.

6. Finally, gently stir through cucumbers, sunflower oil and any more salt, pepper, or vinegar to taste!

TIPS

• Chives are great to stir through before serving. Parsley works too.

• This is great served immediately at room temperature but in some ways even tastes better the next day. You could easily keep this in the fridge for five days but I doubt it you wouldn’t eat it before then!