Verena’s German Potato Salad

side dish · ⏱ 170 min · 4 portions · 48.0 g carbs / portion · allergens: fish, gluten, milk, mustard

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
http://flowcooking.food/en-us/recipe/446/verenas-german-potato-salad/