German Potato Salad
Recipe GLPR43fbf2e6bac815
A hearty German-style warm potato salad featuring tender potatoes coated in a creamy mustard and ketchup sauce, finished with fresh spring onions and a hint of chili heat. The potatoes are lightly fried until golden, then tossed with the silky dressing for a comforting side dish.
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Ingredients
500 grams red potatoes
5 grams chicken powder
15 grams salt
5 grams crushed red chili
250 grams spring onions, chopped
30 grams mustard paste
1 cup heavy cream
1/2 cup ketchup
1 cup mayonnaise
1 cup vegetable oil
3 cups water
1 cup cornstarch
Directions
Peel the red potatoes and cut them into evenly sized pieces. Bring 3 cups of water to a boil in a large pot, add the potatoes, and simmer for approximately 12-15 minutes until they are about 60% cooked (still slightly firm but softened).
In a medium bowl, combine the mustard paste, ketchup, and heavy cream, stirring until well blended and smooth. Set aside.
Drain the partially cooked potatoes thoroughly. In a separate bowl, toss the drained potatoes with the cornstarch, chicken powder, and salt until evenly coated.
Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Once hot, carefully add the cornstarch-coated potatoes and fry, stirring occasionally, until the potatoes turn golden brown (approximately 8-10 minutes).
Pour the mustard cream sauce over the fried potatoes and gently toss to coat evenly. Stir in the chopped spring onions and crushed red chili, mixing until all ingredients are well combined. Serve warm.
