There's no point in buying lots of tasty stuff from foreign supermarkets and then not eating it so last night I set to work on my bratwurst. My favourite ways to eat this are with rösti, a potato salad (differing from most I see being vinaigrette rather than mayonnaise based) or with some boiled spuds and saurkraut - all very tasty. Like most I'm trying to cut down on fat for a while after Christmas so as tasty as it sounded the rösti was out the window. I've grabbed a recipe for a veal in cream sauce, a common Zurich dish served with rösti, so I'll knock one up in February instead along with that.
Investigating the potato salad I found it wasn't even vinaigrette on the outside but a sweet sharp dressing made with equal quantities of vinegar, sugar and water - perfect for a low fat month and it beats the boiled potatoes from a flavour perspective. I just couldn't resist the addition of some bacon and onion though, even if it did up the fat content. The dish is far lighter than one made with mayonnaise and tastier too. You could serve it anywhere you'd have a normal potato salad and both hot or left to cool.
German Hot Potato Salad1kg small waxy potatoes
4 rashers smoked streaky bacon, diced
1 medium onion, diced quite finely
A handful of fresh parsley or chives, finely chopped
Dressing2 TB cider (or other light) vinegar
2 TB water
2 TB sugar
MethodCut the larger potatoes in half then boil them all in well salted water till just tender, maybe 15 minutes.
Whilst they're boiling heat a little oil in a pan and fry the bacon, once it's starting to brown add the onion and cook till the onion is translucent and sweet.
Mix the dressing and combine in a bowl with the drained potatoes, bacon, onion and herbs.