Читать книгу German Cookbook - Dr. Oetker - Страница 6

4 servings

1 kg/2 lb 4 oz waxy potatoes

1 bay leaf

For the dressing:

2 onions

50 g/2 oz diced streaky bacon

about 100 ml/3 ½ fl oz (⅜ cup) cooking oil,

e. g. rapeseed (canola) oil

4–5 tbsp herb dressing

125 ml/4 fl oz (½ cup) hot vegetable stock

salt

freshly ground pepper

2 tbsp chopped chives

Preparation time: 50 minutes, excl. standing time

1 Scrub the potatoes under running water, put in a pan, just cover with water and add the bay leaf. Put the lid on and bring to the boil. Cook over low heat for about 20 minutes but do not overcook; the potatoes must not be soft.

2 To make the dressing, peel and chop the onions. Fry the diced bacon in a pan with 1 tbsp oil. Now add the chopped onions, then pour in the vinegar and stock. Leave to stand for about 3 minutes, then season the dressing with salt and pepper.

3 Pour off the water from the potatoes. Drain, then peel while still hot. Cut the potatoes into slices and arrange in an ovenproof dish. Carefully fold the dressing into the sliced potatoes, then gradually add the rest of the oil. Leave the salad for a few hours for the flavours to develop.

4 Preheat the oven:

Top and bottom heat: about 150 °C/300 °F (Gas mark 2) Fan oven: about 130 °C/250 °F (Gas mark ½)

5 Adjust the seasoning again, adding more salt, pepper and vinegar. Place the dish with the salad in the preheated oven. Leave the salad to heat up for 15–20 minutes, mixing carefully from time to time. Stir in the chives. Serve the salad warm.