Ich liebe Deutschland. A few years ago, my better-half and I spent two weeks driving around the country in a camper van from Frankfurt to Munich, Nuremberg, Berlin and back to Frankfurt. It's such a beautiful country and despite a population of 80.62 million people squeezed into 357,168km², there's a lot of green countryside between cities, and wind turbines. Oh so many wind turbines. 30% of it's total energy comes from renewable resources. I love that!
Anyway, enough of that, back to the food. We stayed with a friend's family in a place called Oberasbach, just outside of Nuremburg. The grandmother, Helga, bless her, couldn't speak a lick of English and our German was atrocious, but we became good friends and through a mixture of sign language and interpretive dance, she taught me how to make her wonderful Potato Salad (or Kartoffelsalat).
Ingredients
Anyway, enough of that, back to the food. We stayed with a friend's family in a place called Oberasbach, just outside of Nuremburg. The grandmother, Helga, bless her, couldn't speak a lick of English and our German was atrocious, but we became good friends and through a mixture of sign language and interpretive dance, she taught me how to make her wonderful Potato Salad (or Kartoffelsalat).
- 500g waxy potatoes
- 1-2 tbsp powdered vegetable stock
- A splash of vinegar to taste
- A splash of oil to taste
- A pinch of pepper to taste
- Chives & bacon (optional)
Putting it all together
- In salted water boil the potatoes until cooked, yet still firm.
- Let them cool and then peel.
- Roughly slice the potatoes into a bowl. The rougher the better, according to Helga.
- Sprinkle the stock over them and gently stir in.
- Add vinegar and oil and keep gently mixing.
- Add chives and bacon (if using, but why wouldn't you?)
- Add pepper to taste and serve.
Best served with Schweinshaxe and Sauerkraut (recipes to come).