German Potato Salad

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Sometimes you don’t have to tamper with a classic. This German Potato Salad is a comfort food icon.
  • 800 g red potatoes, peeled and diced
  • 6 slices streaky bacon rashers
  • 1 onion, diced
  • 60 ml white wine vinegar
  • 1 tablespoon of water
  • pinch of caster sugar according to taste
  • 5 grams Knorr Aromat Seasoning
  • 2 tablespoons chopped chives
  • 3 teaspoon Hellmann's Real Mayonnaise

Nutritional information

 

Amount per serving

Energy (kcal)

205kcal

Energy (kJ)

857kJ

Protein (g)

7.8g

Carbohydrate incl. fibre (g)

26.6g

Carbohydrate excl. fibre (g)

23.5g

Sugar (g)

3.2g

Fibre (g)

3.0g

Fat (g)

7.7g

Saturated fat (g)

3.3g

Unsaturated fat (g)

0.1g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.1g

Trans fat (g)

0.0g

Cholesterol (mg)

21mg

Sodium (mg)

669mg

Salt (g)

1.67g

Vitamin A (IU)

76IU

Vitamin C (mg)

15.7mg

Calcium (mg)

23mg

Iron (mg)

1.24mg

Potassium (mg)

729mg

  • 1 Place the potatoes into a large saucepan and cover with cold water, bring to the boil and simmer for 10-12 minutes until just cooked, drain and let cool.
  • 2 Place the bacon rashers into a frying pan and cook on medium-high heat until crispy. Remove the bacon from the pan and set aside, keeping the juices in the pan.
  • 3 Add the diced onion to the pan and cook gently until the onion has softened. Add the white wine vinegar, water and sugar, heat for 1 minute over gentle heat then add the Knorr Aromat Seasoning, along with the potatoes and chives.
  • 4 Cook for 2-3 minutes on medium heat until there is very little liquid left. Add the crispy bacon and cook for a further minute. Remove from heat and rest for 2-3 minutes.
  • 5 Fold in the Hellmann’s Real Mayonnaise for a creamy salad binding and serve when still warm.