Festive potato salad in northern German style from Fiefhusen

Ingredients for 4 servings:

• 500 g jacket potatoes, waxy
• 100 g celeriac
• 1 large onion(s) (approx. 100 g)
• 3 eggs
• 50 g bacon, fattier
• 1 gherkin(s)
• 220 ml rapeseed oil
• ½ organic lemon(s), juice and grated peel
• 1 m.-sized egg(s)
• 1 tbsp mustard
• 1 clove(s) garlic, coarsely chopped
• 1 tbsp, levelled sugar
• ½ tsp sea salt
• ¼ tsp cayenne pepper
• ½ bunch parsley, flat
• n. B. Sea salt and pepper, black

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 25 minutes

Sometimes the best thing is quite simple…

Boil the potatoes in salted water until al dente, peel, and let cool. Then cut into bite-sized cubes. Boil the eggs, rinse, and peel them, then cut them into large cubes. Cook the celeriac until al dente and dice medium-finely. Peel and roughly dice the onion. Cut the gherkin into similarly sized cubes. Dice the bacon medium-finely and sauté slowly with the onion in the pan over 3/4 heat, turning or tossing frequently, until the bacon and onion are nice and translucent and slowly begin to brown. Remove the pan from the heat and add the diced celery, gherkin, and diced eggs. Stir and let it infuse. For the mayo, you will need a cylindrical container and a hand blender; the container should be just slightly wider than the hand blender. Place all of the ingredients into the container according to the list and lower the blender to the bottom. Now slowly bring the blender up to the top at full speed. If the mayo is still a bit too runny, simply repeat. Combine the diced potatoes, the sautéed contents of the pan, and the mayo in a large mixing bowl and stir thoroughly with the chopped parsley. Let marinate at room temperature for half an hour. The potatoes absorb a lot of the flavor and seasoning during the marinating process. Finally, season generously with sea salt and black pepper. For us, this is THE potato salad for Christmas Eve and other festive occasions. Serve with top-shelf sausages, fish fillets in beer batter, or Wiener schnitzel…great combinations. Tip: always use the parsley stems. They have more flavor than the leaves and add a wonderful “bite.”