Warm salads are great, as they work so well as a refreshing
side to any meal.
Warm German-style potato
Photo by Linda
1kg waxy potatoes (nadine, frisia, or draga work well)
1 small red onion, diced finely
250g bacon, sliced finely
1 Tbsp fresh or dried dill
¼ cup stock
large handful of fresh parsley, roughly chopped
1 tsp grain mustard
2 tsp salt
1 tsp freshly ground pepper
1 tsp sugar
¾ cup of red wine vinegar
1 cup good quality oil (not olive oil)
Place the unpeeled potatoes into a suitably sized pot and
cover with water, season with a little salt and bring to the
boil, then reduce to a gentle boil and cook until tender
Meanwhile, fry the bacon in a frypan until crispy and set
aside, reserving bacon fat in pan for later use.
Add the finely diced onion, dill and bacon into a large bowl.
When the potatoes are cooked, drain and cool slightly. I
suggest when peeling the potatoes to hold a cloth around them
as they get quite hot after a while. Carefully peel the skin
off the potatoes with a sharp small knife and cut into
Add them to the bowl with the onions and bacon.
Warm the frypan containing the bacon fat, and add the red
wine vinegar, grain mustard and half the oil, season lightly
with a little salt and pepper, swirl around to emulsify and
pour over the warm potatoes. Add the parsley and toss
Add a little more oil if the salad looks dry. Taste and
adjust the seasoning and balance of the overall salad - it
should taste piquant with an even flavour of bacon and onion
and a hint of freshness from the herbs.
It is delicious served warm on its own or, as the Germans
would favour, with pork!
• Alison Lambert, chef at the Otago Farmers Market,
will demonstrate this recipe at the market on Saturday