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Verena’s German Potato Salad

Creamy German-style potato rounds in a tangy Dijon vinaigrette
Smoky pancetta crunch, sweet onions, and chive freshness in every bite
Warm, comforting, and bright with pepper and paprika—perfect as a side

side dish ⏱ 170 min 430 kcal / portion 48.0 g carbs / portion (estimated) fishglutenmilkmustard 🔗 Original source

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Verena’s German Potato Salad
v6 · rb0e705f985 20260727Z1751 500 g potato 15 g chives 75 g pancetta 1 tsp paprika 100 g cucumber salt to taste 🍳 ⏱ 20-25 min boil potatoes in salted water until just tender, then cool 🔪 peel and slice potatoes into 1/2 cm rounds ⏱ 12-15 min caramelise onion in olive oil 🍳 simmer garlic and chicken stock together, then remove from heat 🌀 whisk dijon mustard, apple cider vinegar, salt, black peppercorns, and remaining olive oil 🌀 pour dressing over sliced potatoes and mix gently but thoroughly 🍳 ⏱ 2 h set potatoes aside and soak in warm broth, then stir in finely chopped chives 🍳 ⏱ 10-12 min cook pancetta in pan until crispy, then drain and reserve fat ⏳ chop pancetta into crumbs after cooling 🍳 stir paprika into reserved pancetta fat 30 seconds until fragrant, then remove from heat 🌀 fold cucumber into potato salad when ready to serve 🔪 scatter pancetta crumbs and cut chives over salad, then spoon paprika oil and serve German Potato Salad 🥗 75 ml olive oil 125 g onion 1 piece garlic clove 175 ml chicken stock 2 tsp dijon mustard 2 tbsp apple cider vinegar ½ tsp black peppercorn olive oil, onion garlic clove, chicken stock dijon mustard, apple cider vinegar, black peppercorn salt chives paprika cucumber
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Preparation steps

  1. boil potatoes in salted water 20-25 min until just tender, then cool
  2. peel and slice potatoes into 1/2 cm rounds
  3. caramelise onion in olive oil for 12-15 min
  4. simmer garlic and chicken stock together, then remove from heat
  5. whisk dijon mustard, apple cider vinegar, salt, black peppercorns, and remaining olive oil
  6. pour dressing over sliced potatoes and mix gently but thoroughly
  7. set potatoes aside and soak in warm broth for about 2 hours, then stir in finely chopped chives
  8. cook pancetta in pan 10-12 min until crispy, then drain and reserve fat
  9. chop pancetta into crumbs after cooling
  10. stir paprika into reserved pancetta fat 30 seconds until fragrant, then remove from heat
  11. fold cucumber into potato salad when ready to serve
  12. scatter pancetta crumbs and cut chives over salad, then spoon paprika oil and serve

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