in Germany

Saarland potato salad

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Ingredients for 8 servings:

  • 2 kg potato(s), waxy
  • 6 tbsp vinegar (lemon vinegar)
  • 5 tbsp oil (sunflower oil)
  • 5 tbsp cream
  • some salt
  • Maggi
  • 250 g dried meat or ham, very finely diced

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

No mayonnaise is needed.

Boil the potatoes in their skins until tender and then rinse. Peel off the skins and let the potatoes cool. Then cut them into thin slices and place them in a bowl. In a small bowl, combine the lemon vinegar, sunflower oil, cream, Maggi, and a pinch of salt. Pour over the potatoes and mix gently. Fry the ham or dried meat in a pan until crispy, add to the potatoes, and mix gently. Let the potato salad marinate in the refrigerator for 2 hours or overnight. This salad is a great accompaniment to barbecue season and any meat dish.

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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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