In my ignorance I thought all potato salads were made with mayonaise. Turns out the Germas disagree and make theirs with vinegar and bacon.
So for the dressing I fried up chopped up lean bacon medallion and diced red onion. Once cooked I added a few good glugs of cider vinegar and a couple of teaspoons of mustard seeds, and seasoned. I let this boil down for a few minutes then took of the heat to cool for bit.
This dressing then got added to the potatoes along with chopped spring onions and curly parsley. You’re supposed to add a couple of tablespoons of rapeseed oil… but we’re trying to keep the calories at bay so I left that out.
So what to have with my German potato salad? I decided to go for a German themed fried breakfast, with German sausage and blood pudding. So much for the calories eh? Well to try and offset that I added fried tomatoes & mushrooms, curry beans & a fried egg. Yum.