in Germany

Potato salad with apple and celery

updated

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Ingredients for 4 servings:

  • 750 g jacket potatoes
  • 3 apples
  • ¼ celery root
  • 2 onions
  • 250 ml broth, possibly instant
  • 100 g bacon
  • 1 bunch of parsley
  • e.g. salt and pepper
  • n. B. vinegar
  • n. B. sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 55 minutes

Don’t overcook the potatoes; peel them immediately, slice them, and mix them with the hot broth. Let it simmer until everything has cooled. Grate the raw celery into strips, slice the apples very thinly, chop the parsley, and add everything to the potatoes. Season well with the spices and vinegar. Dice the bacon, fry it, sauté the finely diced onions, and add everything to the salad (if you don’t like the bacon cracklings, you can remove them before adding the onions). Let it simmer well. This goes particularly well with bratwurst, juicy sirloin steaks, or even fish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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