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.
Ingredients
- 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
Method
- 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.
Replace bacon by some cubes of unsmoked ham or use back bacon