Odette’s Potato Salad

Odette's Kartoffelsalat
A version of German potato salad adding cherry tomatoes, chives, scallions, and chopped German pickle. This fresh interpretation is named after a busy working mother from Bavaria.
Servings: 4-6
Ingredients
  • 1 lb potatoes scrubbed
  • 1-1/4 cups hot chicken or beef stock
  • 5-6 tablespoons canola oil
  • 2 tablespoons German vinegar such as Gundelsheim, Hengstenberg, Kuehne, Surig
  • 1 teaspoon German mustard such as Gundelsheim, Hengstenberg, Burkhardt, Frenzel, Haendelmaier, Kuehne, Surig, Thomy, Löwensenf
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sea salt
  • 1/3 cucumber
  • 1 large German pickle such as Gundelsheim, Hengstenberg, Kuehne, Spreewaldhof
  • 5 oz cooked bacon chopped (optional)
  • 2 spring onions chopped
  • 2 small onions chopped finely
  • 2 tablespoons chopped fresh chives
  • 6-8 cherry tomatoes halved
  • black pepper to taste
Instructions
  1. Cut the potatoes into large cubes and boil in salted water until tender. Drain and pour the hot stock over them. Leave until cool, by which time they should have absorbed the stock.
  2. Whisk the oil with the vinegar, mustard, sugar, salt and pepper.
  3. Halve the cucumber lengthwise, scoop out the seeds with a teaspoon and dice the flesh into cubes. Chop the pickle to the same size.
  4. Mix the cooked bacon, cucumber, pickle, onions, chives and dressing into the cooled potatoes. Gently mix in the tomatoes and set aside in the fridge for an hour or two. Check the seasoning and serve.
Odette's Kartoffelsalat
A version of German potato salad adding cherry tomatoes, chives, scallions, and chopped German pickle. This fresh interpretation is named after a busy working mother from Bavaria.
Servings: 4-6
Ingredients
  • 1 lb potatoes scrubbed
  • 1-1/4 cups hot chicken or beef stock
  • 5-6 tablespoons canola oil
  • 2 tablespoons German vinegar such as Gundelsheim, Hengstenberg, Kuehne, Surig
  • 1 teaspoon German mustard such as Gundelsheim, Hengstenberg, Burkhardt, Frenzel, Haendelmaier, Kuehne, Surig, Thomy, Löwensenf
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sea salt
  • 1/3 cucumber
  • 1 large German pickle such as Gundelsheim, Hengstenberg, Kuehne, Spreewaldhof
  • 5 oz cooked bacon chopped (optional)
  • 2 spring onions chopped
  • 2 small onions chopped finely
  • 2 tablespoons chopped fresh chives
  • 6-8 cherry tomatoes halved
  • black pepper to taste
Instructions
  1. Cut the potatoes into large cubes and boil in salted water until tender. Drain and pour the hot stock over them. Leave until cool, by which time they should have absorbed the stock.
  2. Whisk the oil with the vinegar, mustard, sugar, salt and pepper.
  3. Halve the cucumber lengthwise, scoop out the seeds with a teaspoon and dice the flesh into cubes. Chop the pickle to the same size.
  4. Mix the cooked bacon, cucumber, pickle, onions, chives and dressing into the cooled potatoes. Gently mix in the tomatoes and set aside in the fridge for an hour or two. Check the seasoning and serve.